Description
These rich and indulgent muffins are studded with chunks of golden peaches and candied ginger, crowned with a ginger-scented crumb topping, and made with aromatic browned butter.
Ingredients
Units
Scale
- 6 tbsp (3/4 stick or 85 g) unsalted butter
- 1/3 cup (80 ml) whole milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (185 g) all-purpose flour
- 1/2 cup (112 g) sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (170 g) frozen peach slices, chopped
- 1/4 cup (45 g) candied ginger, finely chopped
- 1/4 cup (30 g) all-purpose flour (for crumb topping)
- 1/4 cup (50 g) sugar (for crumb topping)
- 1/2 tsp ground ginger (for crumb topping)
- 2 tbsp (30 g) unsalted butter, melted (for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C). Line or butter 12 muffin tins.
- Melt the butter in a small saucepan over medium heat. Once the butter melts, continue to cook, watching carefully, until it turns a rich amber color and emits a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the browned butter, milk, egg, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped peach slices and candied ginger.
- Divide the batter evenly among the prepared muffin tins.
- For the crumb topping, mix together the flour, sugar, and ground ginger in a small bowl. Add the melted butter and stir with a fork until crumbly.
- Sprinkle the crumb topping evenly over the muffin batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen peach slices for convenience and to enjoy summer flavors year-round.
- Brown the butter to enhance the nutty aroma and richness of the muffins.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15
- Sodium: 180
- Fat: 10
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 35