Peach Ginger Sour Cream Muffins
Fresh peaches and ground ginger are combined into a delicious sour cream muffin batter and topped with a maple crumble topping.
Servings 12 muffins
Ingredients
For the crumble topping
- ⅓ cup all-purpose flour
- ¼ cup white whole wheat flour
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg freshly grated
- pinch kosher salt
- 3 tbsp butter melted
- 2 tbsp maple syrup
For the muffin batter
- ½ cup sour cream
- ¼ cup mild cooking oil
- 1 egg
- 1 ⅓ cups all-purpose flour
- ⅔ cup brown sugar
- ½ tsp baking soda
- ½ 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.
Notes
Use 1 or 2 peaches depending on how big they are.
The recipe calls for 2 tsp of ground ginger. I like it to be well spiced, I would even go up to a tablespoon. If you like it less spicy, than just use 1 tsp.
If you want you can use coconut oil in this recipe.
- If you use it as the oil you need to melt it first
- If you use it in replace of butter, then leave it a solid.