Ginger & White Peach Muffin Recipe

Yield: 9 Muffins
Total Time:
45 mins
The oat flour in the recipe lends to the muffin's exceptional flavor and texture. It adds a slight milky & nutty flavor. If you can, try to buy some or make your own (grind old-fashioned oats - not instant - in a spice grinder or food processor until very fine). If need to substitute, replace the oat flour with additional whole wheat flour.
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.


peach topping

  • 1 lrg White Peach , cut into 1/4" slices(yellow peaches ok too) ripe but firm
  • 1 Tablespoon unsalted Butter
  • 1 Tablespoon Honey
  • 1 teaspoon freshly grated Ginger

dry mix

  • 1 cup (100g) Oat Flour *see head note
  • 3/4 cup (100g) All-Purpose Flour, unbleached
  • 1/2 cup (60g) Whole Wheat Flour
  • 1/4 cup (50g) Sugar
  • 1/4 cup (55g) Brown Sugar
  • 1 teaspoon (5g) Baking Powder
  • 1 teaspoon (5g) Baking Soda
  • 1/2 teaspoon (3g) Sea Salt or Kosher Salt

wet mix

  • 6 Tablespoons (3/4 stick or 85g) unsalted Butter , melted and cooled slightly
  • 3/4 cup (180ml) Milk
  • 1/2 cup (120ml) Sour Cream
  • 1 lrg. Egg
  • 2 Tablespoons freshly grated Ginger
  • 3 Tablespoons Crystalized Ginger (also called candied ginger), finely chopped


  1. Preheat oven to 350°F. Line or grease muffin tray.
  2. Make peach topping:  Add the butter, honey, and 1 teaspoon of fresh ginger to a medium sauté pan.  Heat over medium heat, and bring to a simmer, about 2 minutes, and stir to combine.  Add peach slices and carefully toss to coat peaches. Set aside.
  3. Make batter: In a large bowl, whisk together all of the dry mix ingredients (oat flour-*see head note, all-purpose flour, wheat flour, sugar, brown sugar, baking powder, baking soda, and salt).   In a separate bowl, combine all of the wet mix ingredients together (melted butter, milk, sour cream, egg, fresh ginger, and crystalized ginger), whisking until well combined. Gently mix the wet mix into the dry mix, stirring until just combined (small pockets of dry mix are ok to leave).
  4. Using an ice cream scoop or two large spoons, fill baking tins until slightly mounding. Lay a couple peach slices on each muffin, pressing them slightly into the batter. Spoon the peach topping juices over the peaches.
  5. 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.
  6. 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. 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!

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