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!
I just bought a huge bag of peaches last night so you know what I'll be making this weekend!
Please do! Also, if you have extra, I encourage you to try my custardy peach tart — it is one of the best things I have ever baked! EVER.
These look so delicious!
Your photos, as always, are absolutely gorgeous! And this recipe looks pretty fabulous as well 🙂 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 🙁
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 🙂 E-mail me so we can set something up!