Peach and Ginger Muffins

Summer peaches are simply the best! Sweet and juicy, they are perfect in every way. I’m taking advantage of the bounty by adding them to my morning yogurt, eating them just as they are,  and baking them in these moist and tender muffins for my neighbors who are in need of a little cheer. They are at their wits’ end struggling through a kitchen remodel. If you’ve ever been there, you know exactly what I mean. It calls for Peach and Ginger Muffins to the rescue!




Homemade creme fraiche and crystallized ginger are added to the batter.  Directions for making creme fraiche is included in the recipe. It’s incredibly easy to make and so much more economical (and delicious) than what you buy in the store.

Peach and Ginger Muffins
Recipe type: Breakfast
Author: Flour by Joanne Chang
Serves: 24 muffins
  • 3-1/4 cups (455 grams) all purpose flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1 egg yolk
  • 1-1/3 cup (270 grams) sugar
  • 1/2 cup + 2 T. unsalted butter, melted and cooled slightly
  • 1 cup (240 grams) creme fraiche, at room temp. (see note)
  • 1 cup (240 grams) milk, at room temp.
  • 2 t. vanilla
  • 4 ripe peaches (400 grams), peeled and chopped
  • 1/4 cup crystallized ginger, finely chopped
  • 2 T. minced fresh ginger
  1. Preheat oven to 350F
  2. Coat 2 – 12 cup muffin tins with nonstick cooking spray
  3. Sift together all dry ingredients into a large bowl.
  4. In a medium bowl, whisk eggs and yolk
  5. Slowly whisk in sugar, butter, milk, creme fraiche, and vanilla until well combined.
  6. Pour into the flour mixture and fold gently with a rubber spatula until just combined.
  7. Gently fold in peaches and ginger. Do not overmix.
  8. Spoon into muffin tins, filling to the rim.
  9. Bake about 30 minutes or until the muffins are golden brown on top and spring back when pressed in the middle.
  10. Cool in the pan on a wire rack for 20 minutes, then remove from pan.
  11. Best eaten the day they are made, or they can be frozen.
  12. Reheat directly from the freezer in a 300F oven for 8-10 minutes

To make creme fraiche:
In a bowl or glass jar, mix 2 cups heavy cream with 3 T. buttermilk.
Cover with plastic wrap and allow to sit out for 24 hours.
Once it has thickened, transfer to the refrigerator.
It will continue to thicken slightly to the consistency of sour cream.

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6 Responses to “Peach and Ginger Muffins”

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  1. Wow, these look very yummy!

  2. Billie Goldenberg says:

    These look delicious. I love ginger and peaches! Plan to make this recpie as soon as I’m back in Tampa.

  3. yumgoggle says:

    I love peaches for breakfast too. I love it with my oatmeal in the morning or peach crumble or just plain luscious peach. These muffins look really tempting. I love the mix with candied ginger. Love to try sometime.
    Anyhoo, we have been keeping an eye out for unique and interesting bloggers with phenomenal photography skills, and yours caught our attention! We have just recently launched a food photo submission gallery that allows you to showcase all your great work and share it with all of our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

  4. Deb says:

    A scrumptious summer post! The pairing of a touch of spicy ginger with the juicy ripe peaches is splendid. These tasty muffins would be a great way to start the day with a sweet treat!

  5. Hi,

    I just came across your blog and its amazing! I’m now a happy follower:-)I hope you have a chance to stop by mine.



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