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Food and Fun
Bev's Baking Corner
Ginger Peach Muffins
Makes One (1) Dozen Muffins
It is still warm in Texas, but autumn is slowly making its way toward us, and there is nothing quite like that first crisp breeze to make us yearn for sweaters, socks, and all the comforts of fall.
One of my favorite ways to welcome the season is to warm up the entire house with the sweet, spicy scent of something good baking in the oven. Cinnamon, ginger, almond, and vanilla fill the kitchen with the unmistakable fragrance of fall. Now, I know folks usually link peaches to lazy summer days, but dress them up with a generous pinch of ginger and warm cinnamon, and they turn right around. These Ginger Peach Muffins are a cozy treat for a crisp fall morning. Pour yourself a hot cup of coffee, tie on your favorite apron, and let’s get to baking something special.
TOPPING:
¼ cup sugar
¼ teaspoon cinnamon
⅛ teaspoon ground ginger
In a small bowl, mix the topping ingredients and set aside
MUFFINS:
1 ½ cups all-purpose flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ to ½ cup milk or half-and-half (place egg and oil in a measuring cup, add milk until 1 cup liquid measurement)
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
1 ¼ cups chopped peaches (leave the skin on)
Paper muffin liners, optional
INSTRUCTIONS:
Preheat oven to 400 degrees. Grease or line a 12-cup muffin tin. Whisk together the flour, sugar, baking powder, ginger, cinnamon, and salt until well combined. Add the peaches and toss to coat the peaches with the flour mixture. In a measuring cup, combine the vegetable oil, egg and then add the milk to make a total of 1 cup of liquid. Add vanilla and almond extracts after measurement. Add wet ingredients to dry, stirring just to combine.
Fill the muffin cups 2/3 full and sprinkle with the topping mixture. Bake 15-20 minutes or until the tops are golden brown. Let cool in the pan for 5 minutes before moving to a wire rack to cool slightly before serving.
