Ginger Peach Muffins

Pat Duran


The oat flour in the recipe lends to the muffin's exceptional flavor and texture-a milky and nutty flavor.(grind old fashioned oats in a food grinder until very fine). Use peaches that are almost ripe but not too soft or else they will break apart in the sauté pan. DO NOT OVER MIX when combining the wet and dry ingredients.
*This recipe is from White on Rice Couple.-and Good to the Grain Cookbook.


★★★★★ 2 votes

makes 7-9 regular muffins
15 Min
25 Min



  • 1 large
    white or yellow peach,ripe but firm
  • 1 Tbsp
    unsalted butter
  • 1 Tbsp
  • 1 tsp
    grated ginger

  • 1 c
    oat flour
  • 3/4 c
    all purpose flour,unbleached
  • 11/2 c
    whole wheat flour
  • 1/4 c
    granulated sugar
  • 1/4 c
    golden brown sugar,packed
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 3/4 tsp
    sea salt or kosher salt

  • 3/4 stick
    unsalted butter,melted and cooled slightly
  • 3/4 c
  • 1/2 c
    dairy sour cream
  • 1 large
  • 2 Tbsp
    freshly grated ginger
  • 3 Tbsp
    crystallized ginger,finely chopped

How to Make Ginger Peach Muffins


  1. Preheat oven to 350. Butter or spray inside of baking tins and set aside.
    Peach topping:
    Halve the peach,remove pit and tough parts around pit cavity, then slice into 1/4-inch slices.
    Add Add remaining ingredients toss gently in sauté pan over medium heat. Stir to combine and gently simmer for about 2 minutes. Add peach slices, carefully toss to coat and combine.Set aside.
    Dry ingredients;
    In a large bowl, sift all the dry ingredients, discard any large grains or salt left behind in sifter.
    Wet ingredients:
    Combine all wet ingredients into a bowl, whisking until well combined. With a spatula gently mix the wet mixture into the dry mixture, stirring until just combined(small pockets of dry mix are ok to leave) do not over mix.
    Using an ice cream or cookie scoop or two large spoons, fill muffin tins until slightly mounding. Lay 2 peach slices on top of each muffin, pressing them slightly into the batter.
    Spoon the peach topping juices over the peaches and place muffin tins into middle rack of oven. Bake 24-28 minutes, or until golden, peaches caramelized and a toothpick comes out clean from testing the center of the muffins. Remove from oven.
    While still hot, gently pop each muffin out of tins and lay them on their side in the cups to allow them to cool. This helps keep the muffins to stay crusty rather than soggy.
    Muffins can keep for a couple days in an airtight container, but why leave something so tasty sitting around. Enjoy them in their prime, the day they were made!

Printable Recipe Card

About Ginger Peach Muffins

Course/Dish: Fruit Breakfast Muffins
Main Ingredient: Fruit
Regional Style: American

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