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!
- 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
- 3T cold unsalted butter cut into 1/2 inch pieces
- 1/2c all purpose flour
- 3 1/2 Tbs sugar
- 1t ground ginger
- Preheat the oven to 375F. Line or butter 12 muffin tins.
- 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).
- 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.
- 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.
- Bake 25 minutes if using fresh peaches. Remove from oven, and cool slightly
before removing from muffin tin. Enjoy!