Name: Ginger Peach Muffins
Yield: Makes 9 Muffins
Ingredients: ¾ cup all-purpose flour; ½ cup whole-wheat flour; ¼ cup sugar; ¼ cup dark brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ¾ teaspoon kosher salt; 3 ounces (¾ stick) unsalted butter, melted and cooled slightly; ¾ cup whole milk; ½ cup sour cream; 1 egg; 3 tablespoons finely chopped crystallized ginger; 2 tablespoons plus 1 teaspoon grated fresh ginger; 1 tablespoon unsalted butter; 1 large or 2 small peaches, ripe but firm; 1 cup oat flour; 1 tablespoon honey

Preparation info

Makes
9
Muffins

Difficulty
Easy

Appears in

Good to the Grain

By Kim Boyce

Published 2010

About

Muffins are the cornerstone of everyday baking—at least in my kitchen—and they come together quickly, usually with just two bowls and a spatula. These muffins require a sauté pan too, but they’re worth the extra washing up—they are among my favorites! Ripe peaches, cooked briefly in ginger syrup, are spooned over muffins made with soft, mellow oat flour and minced candied ginger. Be sure to use peaches that are slightly tart and not so ripe that they’ll break apart in the sauté pan.