{"id":127831,"date":"2025-03-12T06:10:55","date_gmt":"2025-03-12T06:10:55","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/ginger-peach-muffins-eat-the-love\/"},"modified":"2025-03-12T06:10:55","modified_gmt":"2025-03-12T06:10:55","slug":"ginger-peach-muffins-eat-the-love","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=127831","title":{"rendered":"Ginger Peach Muffins | Eat the Love"},"content":{"rendered":"


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These ginger peach muffins aren\u2019t too sweet and have whole wheat in the muffin making them a great way to start your day!<\/p>\n

Jump to Recipe<\/a><\/p>\n

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Summer stonefruit is one of my all-time favorite things to eat. Once I start seeing peaches pop up in the store, I know I\u2019m going to start eating fruit nonstop for 3 months. Peaches hold a special place in my heart (and stomach) as their sweet honey flavor seems especially fleeting. Sure you can get peaches for a relatively long period of time at the grocery store. But there\u2019s nothing like that peak season peach, with the juices that run down your arm as you bite into them. For times when the peaches aren\u2019t quite as ripe or ideal, I start baking with them. Caramel peach upside down cake<\/a>, peach slab pie<\/a>, Southern peach cobbler<\/a>, and peach and basil coffee cake<\/a> are all beloved recipes here on the blog. But when I want a morning treat that is a little bit special, I make these Ginger Peach Muffins!<\/p>\n

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How to make these muffins<\/h2>\n

Making these muffins is slightly more involved than a typical muffin but it\u2019s not difficult! I just involves cooking peach slices first, to soften them and infuse them with ginger flavor.<\/p>\n

First slice the peaches into 1\/4-inch to 1\/2-inch slices. Then place butter, honey (or brown sugar) and grated ginger in a skillet. Cook until bubbly, then add the peach slices, tossing and cooking until they start to soften just slightly. Set aside to cool in the pan.<\/p>\n

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Then make the muffin batter. Like a typical muffin, you want to mix the dry ingredients together in one bowl, the wet ingredients in another, and then combine. Stir together flour, whole wheat flour, baking powder, baking soda, and salt together in a large bowl. Then stir together melted butter, olive oil, eggs, buttermilk white sugar, brown sugar, vanilla extract, almond extract, grated ginger, and crystallized ginger. Pour the wet ingredients into the dry ingredients and fold them together until they are partially combined.<\/p>\n

Then toss the cooled peaches one more time in the honey butter, making sure to get them properly glazed. Remove and reserve 24 slices. Take the rest of the slices and chop them into 1-inch pieces. Scrape the chopped peaches, along with any remaining glaze in the pan, into the batter. Fold to combine.<\/p>\n

Scoop batter into muffin tin that has been buttered generously. The batter should fill nearly to the top, about 1 cup or 115 g per muffin cup. Place two slices of peaches on top of each muffin, making sure to snuggle the slices into the top of the batter. <\/p>\n

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Place in a preheated oven of 450\u00b0F and immediately drop the temperature to 350\u00b0F<\/strong>. Once done, let cool in the pan for 5 minutes before carefully removing them and letting them cool on a wire rack.<\/p>\n

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How to make this a \u201cbakery-style\u201d muffin<\/h2>\n

You\u2019ll notice these muffins have an ideal \u201cbakery-style\u201d domed top. I\u2019ve achieved this by doing a few baking tricks. Here\u2019s how to get make your muffin looking like they were purchased at a high end bakery!<\/p>\n