Raspberry, Peach and Ginger Muffins


Slideshow: Beautiful Desserts


  • Active:
  • Total Time:
  • Servings: MAKES 12 MUFFINS
  • Time(Other): plus cooling
KEY: Summer, Baking, Breads, Rolls & Muffins, Fast, Make Ahead, Vegetarian, Web Exclusive, Brunch

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh raspberries
  • 6 dried peach halves (4 1/2 ounces), cut into 1/4-inch dice
  • 3 tablespoons finely chopped candied ginger

How to make this recipe

  1. Preheat the oven to 350°. Spray a standard 12-cup muffin tin with cooking spray. In a large bowl, whisk the flour with the sugar, baking powder and salt. In a large measuring cup, whisk the milk with the oil, eggs and vanilla. Fold the egg mixture into the dry ingredients just until incorporated; do not overmix. Gently fold in the raspberries, dried peaches and candied ginger.
  2. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes then transfer them to a rack to cool for at least 15 minutes. Serve warm or at room temperature.

Make Ahead

The muffins can be stored overnight in an airtight container.

Contributed By Published May 2013

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