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Peach Gingerbread Muffins

Rebecca | Roses & Whiskers
A summery twist on a Christmas classic, these peach gingerbread muffins combine the spiciness of gingerbread with the sweetness of a peach. Make them gluten free or gluten-full.
Prep Time 25 minutes
Cook Time 15 minutes
Servings 15 muffins

Ingredients
  

  • 2 1/4  cups gluten free 1 to 1 baking flour for gluten-full, substitute all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/2 cup light brown sugar
  • 1/4 cup molasses
  • 10 tbsp unsalted butter melted and cooled to room temperature
  • 1/2 cup unsweetened applesauce room temperature
  • 1 tsp vanilla extract
  • 1 large egg room temperature
  • 1/2 cup whole milk room temperature
  • 1 cup peaches chopped

Instructions
 

  • Preheat the oven to 375°F (190°C) and line muffin pans with wrappers or grease with cooking spray.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
  • In a large bowl, mix the melted butter, brown sugar, molasses, applesauce and vanilla until combined. Beat in the egg on high speed until incorporated.
  • On low speed, gradually mix in the flour mixture, alternating with the milk. Fold in the chopped peaches with a spatula. Spoon the batter into the muffin pans until each cup is 3/4 full. For more even baking fill empty cups 3/4 full of water.
  • Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let the muffins rest in the pan for 3 minutes before removing to a wire cooling rack.
  • Best enjoyed the day they're baked. Store in an airtight container in the refrigerator. After a few days move them to the freezer.