Ginger Peach Muffins

ginger peach muffinsI'm going to say something controversial here. I might like muffins even better than cupcakes. Hear me out! You can actually eat a muffin for breakfast -- all warm and buttery -- without feeling as guilty as you would if you ate, say, a giant chocolate-frosted cupcake for breakfast. Amirite?

So in honor of fall, and in honor of my love for cupcake's oft-looked brother, I thought I'd bring you a delicious muffin recipe.

We're going to make Ginger Peach Muffins today, people. And it's going to be epic.





Ginger Peach Muffins from Padma's Kitchen


  • 2 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 cup plain yogurt
  • 2 tbsp finely chopped crystallized ginger
  • 1 cup fresh peaches, peeled and finely chopped 
  • 1/2 cup chopped pecans


1. Preheat oven to 400 F. Grease muffin tin with butter and set aside.

2. In a large bowl, combine dry ingredients.

3. In another bowl, combine eggs, yogurt, and butter. Then add ginger, peaches, and pecans.

4. Fold egg mixture into flour mixture. Fill greased muffin 1/2 to 2/3 full.

5. Bake in for 25 minutes.


Image via whitneyinchicago/Flickr

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