Ginger Peach Muffins

At times, there are alarming parallels between my place of business and the television program "The Office." We have our Angela. Michael. Nothing quite like Dwight- thank God. We do the awkward monthly birthdays, ice cream cake included even though one person is lactose intolerant. I think the writers could get some material off of us. That's not necessarily a bad thing... necessarily.

One of these characters happens to be a six foot giant who loves food. We talk about cooking all the time. In the winter, he rolled up to the office with fresh oysters in the back of his truck for a makeshift tail gate party. He's a little rough around the edges but cooking is his idea of unwinding. You can imagine my delight when he showed up with a basket of fresh, white peaches.

White peaches are exquisite. They're sweet and fall right off the pit when you cut them. They don't need any fan fair or frippery- they're perfect as they are. I took a handful home and they were gone in seconds. I stared at the remaining peach. How could I make this love affair linger? If I ate it, it would be over- a one night stand. I needed to create something with this romance so it would last. Thank you Good to the Grain.

These muffins are delicious. I didn't think I would like them so much! Hell, I didn't know what to expect- muffins are not really my thing. These though? Oh wow. It's got a healthy base- wheat and oats. It's moist and soft. The peach on top is like instant jam- gooey and smooth. Every bite is a little different because of the brown sugar and crystallized ginger. There's just a touch of honey on top too! Ginger hearts Peach.

This recipe is an adaptation from Good to the Grain. The original version can be found on White on Rice. I substituted the Oat Flour with Wheat Flour + Almond Meal and compensated with a few tablespoons of oat.

Note: Remember the muffin mantra.... Thou shalt not over mix.

Peach Topping

1 large White Peach
1 tablespoon unsalted Butter
1 tablespoon Honey
1 teaspoon freshly grated Ginger

Dry Mix

1 1/4 cups whole wheat flour
3/4 cups all-purpose flour, unbleached
1/4 cup almond meal
2-3 tablespoons oats (instant or regular)
1/4 cup sugar
1/4 cup light brown Sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt or kosher

Wet Mix

3/4 stick (85g) unsalted butter, melted and cooled slightly
3/4 cups milk
1/2 cup sour cream
1 large egg
2 tablespoons freshly grated Ginger
3 tablespoons crystallized ginger, finely chopped

Preheat oven to 350°F. Grease baking tins and set aside. I used large muffin tins and came out with 8 muffins.

For the Peach Topping.... Halve the peach and remove pit. Slice into 1/4″ slices.

Add 1 T butter, honey, and 1 t fresh ginger to a medium saute pan. Place pan over medium heat. When warm, stir to combine & gently simmer for @ 2 min. Add peach slices, carefully toss to combine & set aside.

For the muffin... In a large bowl, sift together all of the dry mix ingredients. After working flours through sifter, pour any remaining dry ingredients.

Combine all of the wet mix ingredients together in a bowl, whisking until well combined. With a spatula, gently combine the wet mix with the dry mix, stirring until just combined.

Using an ice cream scoop or two large spoons, fill baking tins until slightly mounding. Lay a couple peach slices on each muffin, pressing them slightly into the batter.

Spoon the peach topping juices over the peaches and place tray into middle rack in the oven. Bake for 24-28 minutes, or until golden, peaches caramelized, and a toothpick comes our clean from testing the center of the muffins. Mine took exactly 24 minutes. Remove from oven.

While still hot, gently pop each muffin out of the tins and lay them on their side in the cups to allow them to cool. And ta da- heavenly muffins!