Have I mentioned how much I love summer fruit? Like, maybe the last time we made muffins together? David was so excited to see peaches in our fruit bowl this week, and then so disappointed when I told him they were for baking. But then…he got to have muffins. Also, I may have saved him a perfectly ripe fresh peach to pack for lunch. (Because he went back to work this week!!! omg!) So happiness was restored. He thought these had a very strong ginger flavor, while I thought it was pretty subtle. He did go back for more though, singing “two muffin Daviddd” on his way back to the table, so I guess the flavor was ok after all. Go ahead and adjust the ginger levels if you feel strongly one way or another. Personally, I could have used a little more, but for crowd-pleasing purposes I left it at 2 teaspoons. One thing you should not skimp on is the sour cream. Use full-fat, please! You could sub plain yogurt, but the same rule applies.

I used liner papers for these, which sort of goes against what I’ve been saying this whole time. I had the perfectly good excuse of being tired of soaking and scrubbing my muffin tins after baking. And hey, guess what? I got nice, fluffy tops anyway. So I guess the point is, do what you want. The ingredient proportions and the gentle mixing method have a greater effect on the rise than the papers do.

Finally, I wanted to use whole wheat pastry flour, but I couldn’t find it this week. If you can find the fancy flour, you can swap the proportions to 1 cup whole wheat, 3/4 cup white. Of course, as always, you can use only white flour if you prefer. I just like to sneak in some whole grains where I can.

Peach Ginger Streusel Muffins

Recipe by Too Many SpoonsCourse: BreakfastCuisine: Muffins

Servings

muffins

Cost

Total time

minutes

I made 9 very full muffins, but 10 is probably the more accurate amount for most people. (I always over-fill).
If you’re having trouble peeling your peaches, pop them in a pot of boiling water for 60 seconds to loosen the skin.

Ingredients

Streusel topping: 1/2 cup flour, 1/4 cup brown sugar, 1/2 tsp ground ginger, 4 Tbsp cold butter
1 cup white flour
3/4 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
2 tsp fresh grated ginger
1 egg
1/4 cup unsalted butter, melted and cooled
3/4 cup sour cream
1 cup peeled and diced ripe peaches (from 3-4 whole peaches)

Directions

Prepare your muffin tin, either by coating lightly with cooking spray or filling with paper liners. Preheat the oven to 375.
Make the streusel topping first: In a small bowl, mix together the 1/2 cup flour, brown sugar, and ground ginger. Cut 4 Tbsp cold butter into small pieces, then cut it into the flour mixture with a pastry blender or 2 knives, until the mixture is pebbly. You can use your fingers to help it along-you’re not making biscuits, so a little body heat is fine. Set aside.
In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
In a small bowl, whisk the sugar and fresh ginger into the egg, butter, and sour cream.
Gently fold the wet ingredients into the bowl with the dry ingredients, until just combined.
Even more gently, fold the peaches into the muffin batter.
Spoon the batter evenly into your prepared muffin tins, filling almost all the way to the top, but not quite. Sprinkle each muffin with about a tablespoon of streusel topping. It’s ok if this overflows a little.
Bake for 25-30 minutes, until puffed up and golden on top. Let rest for a few minutes before removing to a rack to cool.