Hey there. The past two months have been crazy. With my super long runs, working full-time pretty consistently, and taking 2 undergrad accounting to gain CPA exam eligibility (plus wedding planning!), there has been much time for this little space. And I’m sorry for that. I miss it here and I managed to let peach season pass us by.
But maybe you live somewhere warm with peaches still around. Or maybe you can just tuck this recipe away for next year. Because it is good. Reeeally good.
The oat flour in these muffins allow them to taste nutty but not weighted down, and the syrupy slices of peaches give the muffins just some added sweetness. They are really great fresh from the oven with a nice cup of coffee.
This recipe comes from Good to the Grain, a really remarkable book by Kim Boyce that I reviewed this past summer.
Ginger Peach Muffins
Recipe adapted from Good to the Grain
Seen elsewhere at White on Rice Couple
Boyce gives great advice of using every other muffin slot on the tin so that the muffins have plenty of room to dome out, giving the great muffin top.
Butter for the muffin tins
2 tablespoons plus 1 teaspoon freshly grated ginger
1 large (or 2 small) peaches, ripe but on the firm side
1 tablespoon unsalted butter
1 tablespoon honey
1 cup oat flour
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 ounces (3/4 stick) unsalted butter, melted and cooled slightly
3/4 cup whole milk
1/2 cup sour cream
3 tablespoons finely chopped crystallized ginger
Get your oven ready. Place a rack in the middle and preheat to 350F. Rub muffins tins with butter.
Grate the ginger into a large bowl. Some is for the topping, some for the batter as listed above.
For the topping, halve the peach and remove the pit. Slice the halves into 1/4 inch think slices. Add the butter, honey and 1 teaspoon of the grated ginger to a medium-size skillet. Place the skillet over a medium flame to melt the mixture, stirring to combine. Cook until the syrup beings to bubble, about 2 minutes. Add the peaches, toss the pan to coat them with the syrup, and set aside.
Sift the dry ingredients into a large bowl. Add the wet ingredients to the bowl with the grated ginger and whisk until thoroughly combined. Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.
Scoop the batter into 9 muffins cups, using a measuring cup or big spoon. The batter should be slightly mounded above the edge. Toss the pan of peaches to coat them with the pan juices. Lay one slice of peach over each of the muffins, tucking a second slice partway into the batter. (Save any extras as ice cream topping).
Bake for 24 to 28 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty, their bottoms will be golden. Take the tins out of the oven, twist each muffin out and place it on its side to cool. This helps them to not get soggy. Best the day of, but they can be stored for a day or two in an air tight container.