The combination of peaches and ginger is a favorite of mine, and in these muffins, it really shines. These muffins are not too sweet, but burst with flavor and texture. Fresh, in-season peaches are such a summer treat, make the most of the season.
Use real ginger ale for this – the kind you find at natural food stores or specialty markets. Fortunately, it is frequently sold by the bottle in the refrigerated drinks section, so you won’t have to buy a whole six-pack. I like Blenheim’s and Reid’s, but make sure you don’t buy the spicy or hot variety for this recipe. I find crystaliized ginger already chopped into little chunks pretty easily, but if all you find are big pieces, use scissors to cut it into small bites.
Peach and Ginger Muffins
2 cups plus 2 Tablespoons flour
1 teaspoon baking powder
1/2 cup light brown sugar
1/4 teaspoon ground ginger
1/2 cup (1 stick) butter, melted
1/2 cup sour cream
2 fresh peaches
3 Tablespoons chopped crystallized ginger
6 Tablespoons real ginger ale
turbinado or granulated sugar for sprinkling
Preheat oven to 400 degrees. Grease 12 muffin cups.
In a bowl, mix the flour, baking powder, sugar and ginger lightly with a whisk to break up lumps of sugar. Add the melted butter, sour cream and eggs and stir just until mixed – do not overwork.
Cut the peaches, with the skin on, into small chunks. Drop peaches and crystallized ginger into batter and lightly stir just to mix. Lightly stir in the ginger ale. Muffins need to be just mixed, the batter will still be a bit lumpy. Spoon into muffin cups, they will be nice and full. Sprinkle with the turbinado sugar. Bake for 20-25 minutes until a tester inserted in the middle of a muffin comes out clean.
Makes 12 muffins
This also works well with plums.