Happy Monday! Let’s do it. Let’s start this week out on the right foot. As cliche as it may sound, an awesome breakfast really gets us on the right track in our house. Muffins are a family favorite, especially for busy weekday mornings since we always keep a stash of them in the freezer. Whenever possible I love to include seasonal fruit. Peach season is far too fleeting but once it arrives, we do our best to make the most of it. Most of them don’t last long enough to make it into baked goods, but if I overbuy with a recipe in mind and get busy in the kitchen right away, I’m able to save a few from little toddler fingers and afternoon snack attacks.

So all I really had in mind was just some peach muffins. I wasn’t expecting to stumble upon the best muffin base I’ve ever tried. Since I first started my series on Baking with Whole Grains, I go the whole grain route the vast majority of the time, especially for breakfast items. The muffin itself is perfect – completely tender but still with great flavor and texture thanks to the combination of flours. Add in the ginger scented peaches and what you end up with is a truly fantastic breakfast treat. There was much “oohing”, “ahhing”, and maybe even a little happy dancing over these. I can’t wait to try out this muffin base with other mix-ins and flavor combinations. Until then, and until peach season is over, we have these and that is good. Take that, Monday!


  • 3 large ripe peaches
  • 7 tbsp. unsalted butter, divided
  • 1 tbsp. honey
  • 2 tbsp. plus 1 tsp. grated fresh ginger, divided
  • 1 cup oat flour*
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. kosher salt
  • ¼ tsp. ground cinnamon
  • ¼ tsp. grated nutmeg
  • ¾ cup milk
  • ½ cup low-fat greek yogurt (or sour cream)
  • 1 large egg


  • 01

    Halve the peaches and remove the pits. Slice into ¼-inch thick slices. Place a large skillet over medium heat. Add 1 tablespoon of the butter, the honey and 1 teaspoon of the ginger. Cook, stirring occasionally, until the syrup begins to bubble, about 2 minutes. Add the peach slices to the pan and toss gently with the syrup. Remove from the heat and set aside to cool slightly. When cool, transfer half of the peaches to a cutting board and coarsely chop.

  • 02

    Preheat the oven to 350˚ F. Grease muffin tins or line with paper liners. In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to blend. Melt the remaining 6 tablespoons of butter. In a liquid measuring cup, combine the milk, yogurt, egg, and the remaining 2 tablespoons of ginger. Whisk until well blended. Whisk in the melted butter. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain. Fold in the chopped peaches.

  • 03

    Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Top each muffin with 1 or 2 of the ginger peach slices. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove from the pans and transfer to a wire rack to cool completely.

  • 04

    *Note: If you cannot find oat flour or would prefer not to purchase it, you can grind oats in your food processor until finely ground and use that instead.


  • Amelia

    Yum! I just bought an insane amount of peaches this week for $0.88/lb. What a steal!! Now that they are ripening, I may just need to make these muffins. I really like that there is minimal sugar in the recipe too. Let the sweet peaches shine through!
    I bet they were a hit with the kids! :)

  • Kerry Cooks

    Mmm! I love how healthy (ish) these are – a lot better than a regular muffin for breakfast!

  • Francesca @ Love.Bake.Read

    Yum! This is a perfect snack…anytime! Especially w/coffee.

  • i like to stick with whole grains esp for breakfast muffins, bread. this is just lovely.

  • marcie @ flavor the moments

    These muffins are gorgeous, and I love that they’re whole grain. Love the peach-ginger combination!

  • MB

    Just went out and bought some oat flour to make these – can’t wait! Am I just under-caffeinated, or is the bake time missing from the recipe? Thanks!

  • Lauren Ochoa

    I had peaches and ginger on hand so I made the fruit part and served it over oatmeal for breakfast. It was so yummy. Now I need to get my act together and make the muffins SOON!

  • annieseats

    You’re totally right. I fixed it. Thanks for pointing that out!

  • Tralalala Tralalala

    made these with blueberries and plums. the muffin base is amazing! thanks a million:)

  • Angela

    It is nearly peach season over here and I am excited to try this. Thanks!

  • Oh man I wish my Monday had had these in it!! But maybe my Thursday can….off to the store to buy peaches!

  • Allison Kennedy

    This is so perfect! I have a dozen ripe peaches sitting on my counter and was contemplating making muffins but my current peach muffin recipe, while delicious, is not what you would call a ‘healthy choice’. I’ve recently starting making all my muffins with whole wheat flour and plain Greek yogurt in place of butter/oil and was wondering how to convert my existing recipe and BAM you’ve already done it! As a bonus, I also just bought fresh ginger! These are DEFINITELY getter made tomorrow! Thanks Annie :)
    Quick question: would you use quick oats or old fashioned oats if grinding them in place of the oat flour?

  • annieseats

    I think you can use either since quick oats are just old fashioned that have been chopped a bit more. Enjoy! I’m making another batch today with all the extra blueberries in our fridge :)

  • Wendy R Campbell

    Just made them–yummy! My yield was 21 muffins. I also used fat-free yogurt (FAGE), as I had it on hand, and couldn’t tell I was missing anything.

  • Wendy R Campbell

    I ground my own old-fashioned, BTW.

  • Cara Morin

    Thanks for the recipe! In case anyone else is making mini muffins – my yield was 36 mini muffins, filled all the way to the top. Baked for about 15 minutes.