Ginger and peach muffins

So there I was on a Thursday evening, all set to make White on Rice Couple’s ginger and peach muffins when I realized I did not follow my own golden rule.  I did not have all of the ingredients on hand before turning on the oven.  Sigh.

In fact, not only was I short on ingredients for the target recipe, but I also discovered that the only dairy I had in the house was half a cup of Greek yogurt left over from a Blue Apron recipe.

It was getting late and I needed muffins for a meeting bright and early Friday AM.  So, I set off looking for peach recipes that only needed four ounces of dairy.

The internet is a vast and wonderful landscape and in very little time I found a base recipe at Sally’s Baking Addiction.  And as a bonus, this recipe offers a rich cinnamony streusel as topping. I don’t know about you, but you could put streusel on top of an open can of Fancy Feast and I’d eat it.

Of course I played with this recipe a bit and subbed-in some oat flour (per the White on Rice Couple) for some of the AP.

I also added half a cup of crystallized ginger.  Yeah I know, I put that s*&t in everything.

These were really good and made the house smell like what I imagine heaven smells like.

Peach and ginger streusel muffins

adapted from Sally’s Baking Addiction

Ingredients

Crumb Topping

  • 1/3 C (67g) packed light or dark brown sugar
  • 1 TBS (15g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 C (60g) unsalted butter, melted
  • 2/3 C (84g) all-purpose flour

Muffins

  • 1/2 C (115g) unsalted butter, softened to room temperature
  • 1/2 C (100g) packed golden brown sugar
  • 1/4 C (50g) granulated sugar
  • 2 large eggs, room temp
  • 1/2 C (120g) plain yogurt–Greek or regular, your call
  • 2 tsp vanilla extract
  • 1 1/4 C (220g) all-purpose flour
  • 1/2 C oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 teaspoon ginger
  • 1/2 tsp salt
  • 3 Tablespoons (45ml) milk (any kind)
  • 1 and 1/2 cups peeled, chopped peaches (3 peaches)
  • 1/2 diced crystalized or candied ginger

Directions

  1. For crumb topping: In a medium bowl, combine  sugars, the cinnamon, and melted butter. Stir in the flour. The crumb topping will be thick and crumbly. Set aside.
  2. Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
  3. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
  4. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
  5. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  6. In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.
  7. Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.
  8. Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

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