peach ginger muffins

If you look carefully, you can see peaches rolling around in the back of most of my recent photos. These peaches led to this, this, this, and two peachy banana breads. These peaches also led to these cute little peach ginger muffins… and we still have a bunch rolling around on the counter.

These soft, fragrant muffins have the most amazing ginger streusel that packs a delicious crunch into every bite. The sharp, spicy ginger contrasts so nicely against the sweet, plump peach chunks. What makes these muffins even more delectable is the addition of brown butter. Just like in my peach shortbread bars, I browned the butter before adding it to the batter — giving the muffins a rich, dark, nutty flavor.

These are perfect for breakfasts, snacks, and (my favorite) eating standing up over the oven. These peaches are ripening by the second — if any of you have any other peachy recipe ideas, shoot them my way!

With love,


  • 6T unsalted butter
  • 1/3c milk
  • 1 large egg
  • 1t vanilla extract
  • 1 1/2c  all-purpose flour
  • 1/2c sugar
  • 1 1/2t baking powder
  • 3/4t salt
  • 2 cups diced peaches (about 2 peaches)
  • 1/4 cup crystallized ginger, diced
  • 1t ground ginger
  • dash of cinnamon

Crumb topping:

  • 3T cold unsalted butter cut into 1/2 inch pieces
  • 1/2c all purpose flour
  • 3 1/2 Tbs sugar
  • 1t ground ginger
  1. Preheat the oven to 375F. Line or butter 12 muffin tins.
  2. Melt the butter in a small saucepan over medium
    heat. Once the butter melts, let it continue to cook, watching carefully
    all the while. It will start to slowly (then very quickly!) brown. When
    you see dark solids starting to fall to the bottom of the pan and
    notice a rich, almost caramel-like aroma rising from the butter, remove
    it from the heat. (You may need to transfer it to a new container to
    cool so that it does not continue to cook in the residual heat of the
    pan. Be careful as once it’s properly browned it can burn very quickly).
    Don’t worry about the darker brown grains at the bottom; they are part
    of what gives the butter the distinctive flavor. Allow the browned
    butter to cool somewhat. (It does not need to completely cool, but
    should be cool enough that it does not cook the eggs when you mix the
    wet ingredients together).
  3. Stir the dry ingredients together (except for
    the peaches and ground ginger). Stir the wet ingredients together, and
    add to the dry. When mixed, gently fold in the peaches and chopped
    candied ginger. Fill 12 muffin tins.
  4. Make the crumb topping: Mix the flour, sugar,
    and ginger together and then rub the butter pieces into this mixture
    with your fingers. Sprinkle evenly on top of the filled muffin tins.
  5. Bake 25 minutes if using fresh peaches. Remove from oven, and cool slightly
    before removing from muffin tin. Enjoy!

From Honest Cooking

6 thoughts on “peach ginger muffins”

  1. Your photos, as always, are absolutely gorgeous! And this recipe looks pretty fabulous as well πŸ™‚ I was thinking, if you ever get the chance, I'd really love to see a post about the process behind your photos- styling, editing etc, and I'm sure plenty of other people would be interested too. Just a thought! Your photos are always so pretty and bright, something I wish I could say about my own πŸ™

    1. Thank you Mia — that is a great idea, I hope to put a post like that together in the near future. I would also love to do a guest post with you sometime πŸ™‚ E-mail me so we can set something up!

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