This time of year I am pretty much always in the mood to bake something. There’s just something so autumn about turning on your oven and pulling out a mixing bowl. Or maybe it’s just me? I was in a muffin mood and decided to experiment with candied ginger as an accent flavor because I loved it so much in this apple tarte tatin I shared a few weeks ago.
Candied ginger can add so much interest to a recipe because it almost adds a bit of heat along with the (obvious) ginger flavor. I love it. If you can’t find candied ginger in the spice section of your grocery store, you can always go the extra mile and make your own.
For the batter:
2 cups flour*
1/3 cup brown sugar
1/4 cup (granulated) sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon chopped candied ginger
3/4 cup greek yogurt
1/4 cup melted butter
1/2 cup whole milk
1 1/2 teaspoons vanilla extract
1 peach, cubed
For the crumb topping:
1/4 cup flour
2 tablespoons brown sugar
1 tablespoon (granulated) sugar
1/4 cup cold butter
*I used 1 cup all purpose flour and 1 cup white whole wheat flour in my batter, which I totally recommend. But if you prefer to use simply 2 cups all purpose flour, that will work just as well too.
Stir together the dry ingredients (the first seven listed above). Then stir in the chopped ginger and cubed peach. As you can see I reserved about half my peach and cut into thin slices for the tops. This was mostly just for aesthetics, but it works well, so feel free to do the same if you like.
In another bowl stir together the wet ingredients: yogurt, melted (and cooled) butter, egg, milk and vanilla. Combine the two mixes and stir until batter forms and all the flour seems to be incorporated well enough.
Next, in a food processor or good blender, pulse together the crumb topping ingredients until the mixture resembles small pebbles. Don’t over do it here or you could end up with very small pebbles that won’t hold their texture well once baked.
These aren’t overly sweet, so they make a nice grab-and-go breakfast, or you can enjoy them in the afternoon with some coffee or tea. I did the latter just after snapping these photos. 🙂 Enjoy. xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.