2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
½ cup light brown sugar
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup (1 stick) unsalted butter, melted
½ cup sour cream
2 large eggs
2 fresh peaches
3 tablespoons chopped crystallized ginger
6 tablespoons real ginger ale
turbinado or granulated sugar for sprinkling
Preheat oven to 400°. Grease 12 muffin cups (or line with muffin papers).
In a bowl, mix the flour, baking powder, brown sugar, ginger, and salt with a whisk to break up lumps of sugar. Add the melted butter, sour cream, and eggs and stir until just mixed — do not overwork.
Cut the peaches, with the skin on, into small chunks. Drop peaches and crystallized ginger into batter and gently fold in. Lightly stir in the ginger ale. Muffins need to be just mixed; the batter will still be a bit lumpy. Spoon batter into muffin cups. They will be nice and full. Sprinkle tops with the turbinado sugar. Bake for 20 to 25 minutes until a toothpick inserted in the middle of a muffin comes out clean.
Makes 12 muffins.