Peach and ginger are a winning combination on their own but when you put them into a sour cream muffins batter and top it off with a crumble topping you have a muffin that is hall of fame worthy.
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I think this statement reigns true – you can never have enough peaches (or peach recipes).
We are adding another one to the blog today that involves pairing peaches up with ginger. This combination works really well together as I experienced when I made Alton Brown’s Individual Upside Down Peach Cakes.
Both peaches and ginger are believed to have originated in Asia. No wonder they work so well together.
This time around we are combining the two inside of a sour cream muffin batter. And yes they taste as good as that sounds.
🛒 Ingredients
Here is the shopping list for these muffins.
- All-purpose flour
- White whole wheat flour
- Brown sugar
- Cinnamon
- Nutmeg
- Salt
- Butter
- Pure maple syrup
- Sour cream
- Mild cooking oil
- Egg
- Baking soda
- Peaches
- Ground ginger
Fresh ginger can be used in this recipe for sure, but when I made it I wanted to test out this Buffalo Ginger I got from Burlap & Barrel. They are a singe origin spice company that works with farmers – it doesn’t get more direct than that.
Buffalo Ginger is an heirloom variety that is grown in the mountains of North Vietnam. It’s certainly better than any ground ginger I have gotten in the grocery store before.
Get Yours –> Burlap & Barrel Buffalo Ginger
I also always use fresh nutmeg that I grate myself.
When it comes to the peaches, use whatever is fresh in season. It is easier to work with a freestone peach as the pit will come out easy.
I use between 1-2 peaches for the muffins depending on their size.
📋 Instructions
Let me take you through the steps of this recipe. For the full instructions and recipe scroll down to the bottom of this post.
How to Make the Topping
I start off by making the crumble topping first. Once you have a muffin with a crumble topping you will be wondering why all your muffins don’t have them!
Mix together the flours, cinnamon, brown sugar, salt, and nutmeg. A couple notes here:
- For cinnamon, I turn again to Burlap & Barrel with their Royal Cinnamon. One whiff and you will never want to use grocery store cinnamon again.
- We make our own brown sugar. It’s easy to do with a food processor.
Add in the melted butter and maple syrup. Stir together until it looks like step 4. Before baking you will crumble it into pieces on top of the muffins. For now just set it aside.
How to Make the Batter
Starting with a large mixing bowl, add together all of the dry ingredients. This is the first of what is actually called “the muffin method”.
The muffin method tells us that we mix together the wet ingredients separately. That includes the oil, egg, sour cream. You want to mix it well to make sure it’s well combined.
Dice the peaches into small pieces that are bite sized for a muffin. You want your peach to be ripe for this but not overripe where it’s mushy.
And yes you can keep the peels on. You really don’t notice them in the final muffins. Only peel them if the fuzz bothers you.
Then add the wet ingredients along with the peaches into the bowl with the dry ingredients.
Using a spatula, mix until just combined. Be careful to not mix too much or your muffins will be tough. There can be some lumps in the batter, that’s perfectly ok. They will work themselves out when baked. You just don’t want dry clumps that are not incorporated.
Then evenly distribute the batter into your favorite muffin pan. You can either use muffin liners or not, it’s up to you. If you don’t use them make sure to spray your muffin pan well, even if it’s suppose to be non stick.
Then evenly distribute that topping you made earlier. I like to have bigger and smaller pieces to give the muffins a rustic, homemade look.
Bake at 350 degrees for 20 to 25 minutes until golden on top and done in the middle.
Remove the muffins from the pan as soon as you can safely handle them and on to a rack to cool enough to enjoy.
Leftovers can be put in the fridge to last longer or even the freezer.
If there is leftovers, that is 🙂
📚 More Muffin Recipes
Strawberry Rhubarb Sour Cream Muffins
Lemon Poppyseed & Blueberry Sour Cream Muffins
Peach Ginger Sour Cream Muffins
Ingredients
For the crumble topping
- 1/3 cup all-purpose flour
- 1/4 cup white whole wheat flour
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg freshly grated
- pinch kosher salt
- 3 tbsp butter melted
- 2 tbsp maple syrup
For the muffin batter
- 1/2 cup sour cream
- 1/4 cup mild cooking oil
- 1 egg
- 1 1/3 cups all-purpose flour
- 2/3 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1-2 peaches (depending on size) diced
- 2 tsp ground ginger
Instructions
To make the topping
- Combine the flours, sugar, spices, and salt in a mixing bowl.
- Add in the melted butter and maple syrup.
- Mix until the crumble forms and set aside.
To make the muffins
- Preheat your oven to 350 degrees.
- Combine all the dry ingredients (flour, sugar, ground ginger, baking soda, and salt) in a large bowl.
- In another bowl, combine the wet ingredients – oil, sour cream, and egg.
- Pour the wet ingredients on to the dry ingredients, then add the diced peaches.
- Mix to just bring the batter together. Don’t not over mix the batter. If there are a few lumps don’t worry about it, they will work themselves out.
- Place 12 muffin liners into your muffin pan. Distribute the batter evenly in the 12 cups.
- Evenly distribute the crumble topping onto each muffin.
- Bake for about 20 to 25 minutes, until golden brown on top and cooked all the way through. Remove from pan as soon as you can handle them.
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