Peach and Ginger Muffins

The combination of peaches and ginger is a favorite of mine, and in these muffins, it really shines. These muffins are not too sweet, but burst with flavor and texture. Use real ginger ale for this — the kind you find at natural food stores or specialty markets. Fortunately, it is frequently sold by the bottle in the refrigerated drinks section, so you won’t have to buy a whole six-pack. I like Blenheim’s and Reid’s, but make sure you don’t buy the spicy or hot variety for this recipe. I find crystallized ginger already chopped into little chunks pretty easily, but if all you find are big pieces, use scissors to cut it into small bites.
By / Photography By Fred Thompson | July 04, 2016


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.

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