Ginger-Peach Streusel Muffins

These fruity, zingy muffins are easy to prep and even easier to enjoy. 

Ginger-Peach Streusel Muffins
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
50 mins
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.


  • 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


  1. 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:

  2. 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.

  3. 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.

  4. 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.

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