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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.
Course Breakfast
Cuisine American
Keyword peaches, sour cream muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins


For the crumble topping

For the muffin batter


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.


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.