Food Recipes Ginger-Peach Streusel Muffins Be the first to rate & review! These fruity, zingy muffins are easy to prep and even easier to enjoy. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on March 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 50 mins Yield: 18 muffins These streusel-topped, bakery-style muffins get their delightful tenderness from buttermilk and their zingy punch from chopped crystallized ginger stirred into the batter. Juicy peaches add sweetness, and since you can start from frozen there's no need to slice or peel fruit. And here's another way you save time with this recipe: there's no mixer required. Just stir together the ingredients and bake! Serve these crowd-pleasing muffins on a brunch table with bellinis or mimosas, or enjoy with an afternoon tea or coffee. Ingredients Cooking spray 12 tablespoons (1 1⁄2 sticks) unsalted butter, divided 2 ½ cups all-purpose flour, divided ¾ cup packed light brown sugar, divided 1 teaspoon ground cinnamon, divided ¾ teaspoon ground ginger, divided ½ teaspoon plus 1/8 tsp. kosher salt, divided 2 large eggs, at room temperature ¾ cup whole buttermilk, at room temperature ¼ cup granulated sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 cup chopped fresh or thawed frozen peaches 2 tablespoons finely chopped crystallized ginger Directions Preheat oven to 375°F. Line 18 muffin wells with paper liners and coat with cooking spray. (Or omit the liners and just coat with cooking spray.) Make the streusel: Melt 4 tablespoons butter in microwave or a small saucepan over medium. Stir together 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, and 1/8 teaspoon salt in a medium bowl. Add melted butter and stir until combined. Melt remaining 8 tablespoons butter in microwave or a small saucepan over medium. Whisk eggs, buttermilk, and melted butter in a large bowl. Add granulated sugar, baking powder, baking soda, and remaining 2 cups flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt; stir until just combined. Stir in peaches and crystallized ginger. Divide batter among prepared muffin wells. Top evenly with streusel mixture, breaking up any large chunks. Bake, rotating muffin trays halfway through baking time, until a wooden pick inserted in center comes out clean or with just moist crumbs, about 22 minutes. Let muffins cool in trays for 10 minutes; remove from wells and let cool on wire racks. Rate it Print