Ginger Peach Muffins


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. And let them cool before eating the muffins, as oat flour is a bit moist when warm.

Butter for the tins


  • 2 tablespoons plus 1 teaspoon grated fresh ginger

Peach Topping

  • 1 large or 2 small peaches, ripe but firm
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey

Dry Mix

  • 1 cup oat flour
  • 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

Wet Mix

  • 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


  1. Place a rack in the middle of the oven and preheat to 350°F. Rub muffin tins with a ⅓-cup capacity with butter.
  2. Grate the ginger into a large bowl. Some will be used for the topping and the rest for the batter.
  3. For the topping, halve the peach, remove the pit, and slice the halves into slices about ¼ inch thick. Add the butter, honey, and 1 teaspoon of the grated ginger to a medium-size skillet. Place the skillet over a medium flame to melt the mixture, stirring to combine. Cook until the syrup begins to bubble, about 2 minutes. Add the peaches, toss the pan to coat them with the syrup, and set aside.
  4. Sift the dry ingredients into a large bowl, pouring back into the bowl any grain or other ingredients that may remain in the sifter. Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.
  5. Scoop the batter into 9 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Toss the pan of peaches to coat them with the pan juices. Lay one slice of peach over each of the muffins, tucking a second slice partway into the batter. Any extra peaches are delicious over yogurt or ice cream. Spoon the pan juices over the peaches.
  6. Bake for 24 to 28 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty, their bottoms are golden in color (twist a muffin out of the pan to check), and the edges of the peaches are caramelized. Take the tins out of the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These muffins are best eaten the same day they are made. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.