Our local apple orchard started selling peaches a few years ago, and I love to buy a lot of their “canning” peaches for making jam and to freeze for use throughout the year. These Ginger Peach Muffins are a nice way to have a taste of summer any time of year. Even in April when it’s still snowing.
The recipe calls for three cups of peeled and chopped peaches, but this time I used a cup of chopped peaches plus two cups of peach puree left over from making jam. Either way works well.
Special Diet Notes: Ginger Peach Muffins
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free and vegetarian.
- 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)
- 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.
- In a large bowl, whisk together the flour, cinnamon, salt, baking soda, and ground ginger (if using).
- In a mixing bowl, whisk together the sugar, oil, and eggs.
- Stir the oil mixture into the flour mixture just until moistened.
- Fold in the peaches and crystalized ginger (if using).
- Spoon the batter into your prepared muffin tins, filling each cup ¾ of the way up.
- Evenly sprinkle the Turbinado sugar (if using) on the muffin tops.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the pans for a few minutes before removing them to wire racks to cool completely.
- Store these ginger peach muffins in an airtight container for up to 2 days, or individually wrap and freeze to enjoy later.