Gingered Peach Pecan Muffins

PEACHES!! Okanogan County is right next door and they produce a huge amount of the fresh fruit that Washington State is known for. That includes Cherries, Apples and of course, Peaches! Peach season started about a month ago with cling stone and progressed through free stone Red Haven to these fabulous Elegant Lady peaches that I bought yesterday. Paid ( seriously underpaid) $15 for a box weighing 24lbs! I have canned our yearly supply and these will become Jam, Cobbler and/or pie. Trust me, I am not complaining! Nothing is more wonderful than standing over the kitchen sink slurping down a ripe peach with the juices running down your chin!

So, I was standing there this morning starring at this huge box of peaches and kind of shaking my head. ” What have I gotten into this time” was running through my head. And that is how this recipe for Peach Muffins evolved. And I do mean “evolved.”  But, I guess they are good as Sparky ate 3 and would have eaten more if his belt line would have allowed it 🙂

Ready? Let’s build us some Gingered Peach Pecan Muffins!

Gingered Peach Pecan Muffins

Oh my goodness gracious! A tender crumb with a full Peachy flavor and a helping of crunchy Pecans set these muffins way ahead of the pack. Lookout! It is Peach season in Northeast Washington State and life is good! I use a regular size ice cream scoop to portion my muffins. This recipe makes 10 wonderful beauties. Pre-heat oven to: 400° F

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings 5 Servings

Ingredients

  

1x2x3x

• 1-3/4 Cups AP flour
• 1/3 Cup sugar plus more for dusting
• 2-1/2 Tsp Baking Powder
• 3/4 Tsp Salt
• 1/2 Tsp ground Ginger
• 1 Large Egg
• 1 Tsp Vanilla Extract
• 3/4 Cup Milk
• 1/3 Cup Canola Oil
• 1 Cup diced fresh Peaches
• 1/2 Cup chopped Pecans

Instructions

 

• Get all ingredients ready to go
  
• Dice the Peaches and chop the Pecans then set aside.
  
• In a medium sized bowl, combine the AP Flour, Sugar, Baking Powder, Salt, and Ginger
  
• In a one cup measuring cup, add the Oil. Whisk in the Egg and stir in the Vanilla Extract.
• Make a "well" in the dry ingredients and pour in the Oil/ Egg/ Vanilla. Then add the 3/4 cup of Milk. Stir together just until moistened.
• Gently fold in the Peaches
  
• Don't these look delicious?
  
• Stir in the chopped Pecans
  
• Using an Ice Cream scoop, portion the batter into paper lined cupcake tins.
  
• Bake at 400° F for 20 minutes or until a toothpick inserted into the center comes out clean. Enjoy with lots of Butter!
  
• Thanks again for stopping by my friends! Wherever you live in this great big old world, I hope you can enjoy some of natures bountiful fresh vegetables and fruit!
• Journey on! Hugs and much love from me, Karen TJG
• Please stop by my website and leave me a comment. I love hearing from you all! www.thejourneygirl.com

Tried this recipe?Let us know how it was!