Ginger Peach Muffins Recipes

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GINGER AND PEACH CUPCAKES



Ginger and Peach Cupcakes image

Top these ginger-peach cupcakes with crystallized ginger for an extra "wow" in decoration and flavor.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 14

2 1/3 cups Gold Medal™ flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 cup butter or margarine, softened
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1 container (6 oz) harvest peach low-fat yogurt
1 large peach, peeled, chopped (about 1 cup)
1 tablespoon Gold Medal™ flour
4 1/2 cups powdered sugar
1 container (6 oz) harvest peach low-fat yogurt
1 jar (2 oz) crystallized ginger, chopped

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, mix 2 1/3 cups flour, baking powder, salt and ginger; set aside.
  • In large bowl, beat butter with electric mixture on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternatively add flour mixture, about 1/3 of mixture at a time, and yogurt, about 1/2 at a time, beating just until blended. In small bowl, toss peach with 1 tablespoon flour; fold into batter.
  • Divide batter evenly among muffin cups, filling each about 2/3 full.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool.
  • Meanwhile, in small bowl, mix powdered sugar and 1 container peach yogurt until smooth and spreadable. Frost cupcakes. Sprinkle each with about 1/2 teaspoon chopped ginger.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Cupcake, TransFat 0 g

GINGER PEAR MUFFINS



Ginger Pear Muffins image

Pieces of juicy pear inside and a crispy oat bran mixture on top make this tender muffin recipe good for breakfast or even dessert.

Provided by CJ

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

non-stick cooking spray
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3 tablespoons packed brown sugar
1 ½ teaspoons baking powder
¾ teaspoon ground ginger, divided
¼ teaspoon salt
⅔ cup fat-free milk
⅓ cup cooking oil
1 egg, beaten
¾ cup chopped pear
¼ cup chopped walnuts
1 tablespoon oat bran

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
  • Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
  • Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 19.1 g, Cholesterol 15.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 125.1 mg, Sugar 5.1 g

GINGER-PEACH MUFFINS



Ginger-Peach Muffins image

Make and share this Ginger-Peach Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup cake flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
3/4 cup buttermilk
1/2 cup unsalted butter, melted
1 fresh peach, diced
1 1/2 tablespoons grated peeled fresh ginger
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°; spray a 12-cup muffin tin with nonstick cooking spray.
  • Sift flours together in a bowl; add in the sugar, baking powder, baking soda, and salt; stir to combine.
  • Beat the eggs and buttermilk together in another bowl; add in the butter, peach, ginger, and vanilla, stirring to combine.
  • Pour into the dry mixture and stir together quickly, taking care not to overbeat.
  • Spoon batter into muffin tin, filling cups 2/3 full.
  • Bake 8-10 minutes or until tops are browned; remove from oven; cool in pan for 5 minutes and remove to finish cooling on a wire rack.

Nutrition Facts : Calories 224.8, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.2, Sodium 291.6, Carbohydrate 33.2, Fiber 0.6, Sugar 18.2, Protein 3.5

EASY GINGER PEAR MUFFINS



Easy Ginger Pear Muffins image

Quick healthy muffins, great for after-school snacks!

Provided by Share.Harvey

Categories     Desserts     Fruit Dessert Recipes     Pear Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 10

nonstick cooking spray
2 large eggs, slightly beaten
1 tablespoon cinnamon-flavored applesauce
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups peeled and diced pears
1 cup white sugar
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with nonstick spray.
  • Combine eggs and applesauce in a bowl. Combine flour, baking soda, baking powder, and salt in a second bowl.
  • Combine pears, sugar, and ginger in a third, large bowl. Add egg mixture; stir until well blended. Add flour mixture, 1 cup at a time, until just moistened. Fill the prepared muffin cups 2/3 full with batter.
  • Bake in the preheated oven until light golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 37.1 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 234.5 mg, Sugar 19.6 g

PEACH MUFFINS



Peach Muffins image

"When fresh peaches are in season, I often make these pretty peach muffins," reports Mrs. Alton Michelson of Mondovi, Wisconsin. "With their delicate sour cream flavor and crunchy pecans, they disappear in no time."

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans

Steps:

  • In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Nutrition Facts : Calories 274 calories, Fat 17g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 138mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

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