Ginger Peach Muffins – Good To The Grain Cookbook

by White on Rice Couple on July 18, 2010

This is the time of year we start to inhale stone fruits, but ultimately there comes atime when there are too many to eat off the tree and we’re searching for additional alternatives to eat them. As Summer’s warm love beings to fill up our peaches, plums and nectarines with sweet juice to sink our faces into, nature conveniently decides to let them all ripen and drop at once. We just can’t keep up!

This year we have an added succulent hailstorm of necta-plums to add to our stone fruit bounty, but the dogs’all-time favorite indulgence are still the white peaches. It’s their favorite time of year with the the sweetest and juiciest peaches any canines will ever get, conveniently landing by their favorite sunning spot.

White peaches from the tree. We beat the dogs to the fruit today, yay!

To beat our dogs to the harvest, beyond eating them fresh, it takes a little creative cooking to use them all. We recently asked our Twitter friends for help and advice for more peach recipes and we were inundated with so many great peach ideas. Thanks everyone!

With a list of ideas off Twitterand a handfull of ideas from some great cookbooks, we’re set for this summer’s peach onslaught.

The first recipe we started were ginger peach muffins because a great muffin for breakfast is a great way to start the day. Add a great cappuccino to a freshly baked muffin, mornings like this are why it’s worth waking up so early to prepare. To make it even easier to make in the sleepy-eyed AM, prep the dry ingredients together the night before. Then just make the peach topping, wet mix, and bake in the morning.

It didn’t take much convincing for us to make these because this ginger peach muffin recipe came from agorgeous whole grain baking book by pastry Chef Kim Boyle with Amy Scattergood, called Good To The Grain: Baking with Whole Grain Flours.

This isn’t just any baking book, it’s a beautifully executed whole grain cookbook that makes baking with whole grains so much more inspiring. An added bonus to this cookbook is it’s valuable resource on whole grains. To those who are still daring the foreign waters of whole grain cooking, like us, Kim’s book gives us all a great boost to the world of good fiber and how to make it look and taste so good.

If you’re going to indulge in baked goods and sweet treats, the Good To The Grain book gives us all better options to enjoy them all with whole grains. Eating with whole grains has never been so easy, accessible and fun.

crystallized ginger and white peaches in honey syrup

The oat flour in this recipe makes these wonderful muffins flavorful, getting whiffs of earthy oat aroma in every bite. The muffins are moist, satisfying and perfectly sweet from the peaches, syrup and crystallized ginger.

What a great way to make good use out of our peach abundance and it feels even better to be able to adapt fresh fruit to whole grain recipes!

Happy Summer!

Diane and Todd

spoon batter into tins and add fresh peach slices on top

lift muffins from tin to cool

treat yourself to a pat of butter. It’s ok. We said so.

Ginger & White Peach Muffin Recipe

Yield: 7-9 Muffins

Total Time: 45 minutes

The oat flour in the recipe lends to the muffin's exceptional flavor and texture. It adds a slight milky & nutty flavor.  Try to either find some to buy or make your own (grind old-fashioned oats - not instant - in a spice grinder or food processor until very fine), rather than substitute. Use peaches that are almost ripe but not too soft or else they will start to break apart in the saute pan. Don't forget the muffin mantra - DO NOT OVERMIX when combining the wet and dry ingredients.  Adapted from the cookbook Good to the Grain.

Ingredients:

Peach Topping

  • 1 lrg White Peach, (yellow peaches ok too) ripe but firm
  • 1 T unsalted Butter
  • 1 T Honey
  • 1 t freshly grated Ginger

Dry Mix

  • 1 c (100g) Oat Flour
  • 3/4 c (100g) All-Purpose Flour, unbleached
  • 1/2 c (60g) Whole Wheat Flour
  • 1/4 c (55g) Sugar
  • 1/4 c (45g) Golden Brown Sugar
  • 1 t (5g) Baking Powder
  • 1 t (5g) Baking Soda
  • 3/4 t (3g) Sea Salt or Kosher Salt

Wet Mix

  • 3/4 stick (85g) unsalted Butter, melted and cooled slightly
  • 3/4 c (180ml) Milk
  • 1/2 c (120ml) Sour Cream
  • 1 lrg Egg
  • 2 T freshly grated Ginger
  • 3 T Crystalized Ginger, finely chopped

Directions:

preheat oven to 350°F. Rub inside of baking tins with butter & set aside.

  1. Make Peach Topping.

    Halve the peach, remove pit & any tough parts around pit cavity, then slice into 1/4" slices.

  2. Add 1 T butter, honey, and 1 t fresh ginger to a med. saute pan.  Place pan over medium heat. When warm, stir to combine & gently simmer for @ 2 min.  Add peach slices, carefully toss to combine & set aside.
  3. Make batter.

    In a large bowl, sift together all of the dry mix ingredients.  After working flours through sifter, pour any remaining larger grains & salts into the large bowl.

  4. Combine all of the wet mix ingredients together in a bowl, whisking until well combined. With a spatula or lrg. spoon, gently mix the wet mix into the dry mix, stirring until just combined (small pockets of dry mix are ok to leave).
  5. Baking.

    Using an ice cream scoop or two lrg. spoons, fill baking tins until slightly mounding. Lay a couple peach slices on each muffin, pressing them slightly into the batter.

  6. Spoon the peach topping juices over the peaches and place tray into middle rack in the oven. Bake for 24-28 minutes, or until golden, peaches caramelized, and a toothpick comes our clean from testing the center of the muffins. Remove from oven.
  7. While still hot, gently pop each muffin out of the tins and lay them on their side in the cups to allow them to cool.  This helps keep the muffins to stay crusty rather than soggy.
  8. Muffins can keep for a couple days in an airtight container, but why leave something so tasty sitting around.  Enjoy them in their prime, the day they were made!

Recipe Source: WhiteOnRiceCouple.com.

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{ 25 comments… read them below or add one }

1 Lisa@The Cutting Edge of Ordinary July 18, 2010 at 5:17 pm

Yum. I love all the stone fruits. I’m currently working my way through this cookbook.

http://www.amazon.com/Rustic-Fruit-Desserts-Crumbles-Pandowdies/dp/1580089763/ref=sr_1_1?ie=UTF8&s=books&qid=1279498606&sr=1-1

It’s great. Rustic Fruit Desserts.

Photos are gorgeous, as always.

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2 Asha@FSK July 18, 2010 at 6:18 pm

Peaches from the tree?!! Oh! Such luxury, I wish I was close to… gorgeous gorgeous peaches! Hmm.. I think I’d make this as a tart (not a muffin person!) love the combination of candied ginger and fresh peach sweetness..

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3 Becky July 19, 2010 at 7:23 am

Wow, those look delicious! I wish I’d seen this recipe when I was trying to use up my peaches too! I’ll just have to bookmark it for later : )

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4 matt July 19, 2010 at 9:55 am

fantastic looking muffins. I have been intrigued by this book I have to say! Loving the contrast in the plated shots. The shots of Todd making them are great too – the white shirt/apron really sets it off good.

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5 Sophie July 19, 2010 at 11:38 am

Gorgeous! I’ve heard nothing but good things about this cookbook wherever it has been mentioned.

At the moment I can’t imagine getting bored of just eating the fruit as it is but when I do this will be the recipe to try. Love that there are not one but two types of ginger in the recipe too.

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6 bunkycooks July 19, 2010 at 12:22 pm

You’ve got to have the butter on muffins like that! They really sound delightful with the peaches and crystallized ginger. We have better luck here with finding regular peaches from South Carolina in the Summer. They may not interest the dogs, but they should still be good in the muffins!

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7 Heather @ Side of Sneakers July 19, 2010 at 2:44 pm

These look and sound amazing!!! I really need to finally track down some crystallized ginger. Thanks for sharing the cookbook suggestion- whole grains & baking?! I need to check that out! :)

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8 Kristen July 19, 2010 at 3:25 pm

I’m always so jealous of your garden bounty! Beautiful muffins!

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9 Fran July 19, 2010 at 3:29 pm

Darn it. I ate the last peach this morning. I’ll have to make a trip to the store STAT. And Now it’s me that’s drooling!

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10 chika July 19, 2010 at 3:51 pm

hello diane and todd,

i’ve been immersed in Good to the Grain, and these ginger peach muffins are next up on my list to make from the book! seeing you guys making them here has only made me want to do it even more.

and i must say, i’m like your dogs – white peaches have always been my most favorite, hands down. happy summer to you all, too!

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11 Victoria July 20, 2010 at 3:49 am

I get SO jealous to hear about all the glorious stone fruits you Californians get. Even when we have local ones at the farmers’ market, the exceptions are the good ones; the rest are meh. When I lived in Georgia, we got great peaches, the best ones surprisingly coming from South Carolina. Delicious.

I agree with Sophie. I have only heard great things about this cookbook and just got it last Friday after a particularly high recommendation. So far I’ve only perused it, but it looks fantastic. I also LOVE Pure Dessert by Alice Medrich, which up to know has been my go-to dessert book.

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12 Lori @ Japan Dish July 20, 2010 at 5:52 am

I’ve been eating a lot of peaches too recently. This is a great alternative to the same plain fresh peaches everyday!

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13 cheffresco July 20, 2010 at 4:05 pm

This is making me crave peaches! Going to get one out of the fridge now. :) I like how you put the slices in the top of the muffins – looks delicious.

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14 Sharlene July 21, 2010 at 4:04 am

I am insanely jealous of your peach source! This muffin recipe looks amazing and I can’t wait to try it. I really need to get on the whole grain bandwagon. So much healthier.

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15 Katie @ goodLife {eats} July 21, 2010 at 6:47 am

I have this book too and have made this recipe. It is one of our favorites! I have even used frozen peaches when fresh aren’t available. I really want to try the oatmeal sandwich bread, but it’s just too hot to turn the oven on right now. I am anxious for fall!

And you know you where you can send peaches if you can’t eat them all. :)

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16 my spatula July 21, 2010 at 1:37 pm

i’d love to live in your garden!! :)

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17 Allison July 21, 2010 at 2:59 pm

These muffins are so beautiful!

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18 Heather July 21, 2010 at 10:37 pm

Amazing photos! So so beautiful.

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19 Maria July 22, 2010 at 8:52 am

I am jealous of your peaches and now your peach muffins too:)

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20 Adam July 23, 2010 at 12:25 pm

I love white peaches and the addition of ginger and honey has to be a good combo.

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21 marla {family fresh cooking} July 24, 2010 at 9:16 am

The pat of butter, oat flour, sour cream & peaches……I am sold on these peach muffins. They look fantastic. We enjoy using alternative whole grain flours over here too!

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22 Whitney August 4, 2010 at 6:53 am

I made this recipe last week. So delicious. I love Good to the Grain.

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23 Stay-At-Home-Chef August 8, 2010 at 7:25 pm

Just got back from the Okanagan (BC) with a flat of peaches. Will definitely give this recipe a try…thanks for sharing!

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24 Jennifer September 16, 2010 at 5:36 pm

Mmmmm fresh warm muffins are the best. These sound wonderful. Going to get up early and making them for the family.

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25 Robin September 14, 2011 at 12:43 pm

These are so delicious! I have been recommending them to everybody. The pat of butter is totally unnecessary; they are so incredibly moist and flavorful without the extra fat.

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