Sweet Ginger Peach Muffins
Prep time
Cook time
Total time
These muffins are a sweet, dairy-free way to enjoy summer stone fruit! If making these muffins in the off-season, you can substitute frozen peaches or use 2 cups frozen peach puree.
Serves: 28 to 30 muffins
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons salt
  • 1 teaspoon baking soda
  • 2 tablespoons crystallized ginger, chopped OR ½ teaspoon powdered ginger
  • 2 cups sugar (can sub coconut sugar for less sweet)
  • 1 cup non-GMO canola oil or other neutral oil
  • 3 eggs, lightly beaten
  • 3 cups peaches, peeled, pitted, and chopped
  • ¼ cup Turbinado sugar (optional; can sub coconut sugar for less sweet)
  1. Preheat your oven to 400ºF and grease or line 28 to 30 muffin cups with paper liners. You don't need to grease if using silicone muffin cups.
  2. In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and ground ginger (if using).
  3. In a mixing bowl, whisk together the sugar, oil, and eggs.
  4. Stir the oil mixture into the flour mixture just until moistened.
  5. Fold in the peaches and crystalized ginger (if using).
  6. Spoon the batter into your prepared muffin tins, filling each cup ¾ of the way up.
  7. Evenly sprinkle the Turbinado sugar (if using) on the muffin tops.
  8. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool the muffins in the pans for a few minutes before removing them to wire racks to cool completely.
  10. Store these ginger peach muffins in an airtight container for up to 2 days, or individually wrap and freeze to enjoy later.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/ginger-peach-muffins