Raspberry, Peach and Ginger Muffins Recipe

Raspberry, Peach and Ginger Muffins Recipe

How To Make Raspberry, Peach and Ginger Muffins

Rich bites of tart raspberries, sweet peach, and spicy candied ginger creates a medley of fruity flavors in these spiced ginger muffins!

Preparation: 30 minutes
Cooking: 25 minutes
Total: 55 minutes



  • cupsall purpose flour
  • ¾cupsugar
  • 2tspbaking powder
  • ½tspsalt
  • ½cupwhole milk
  • 1cupvegetable oil
  • 2eggs
  • 1tsppure vanilla extract
  • 2cupfresh raspberries
  • 6peach halves,(4½ oz), dried
  • 3tbspcandied ginger,finely chopped


  1. Preheat the oven to 350 degrees F. Spray a standard 12-cup muffin tin with cooking spray.

  2. 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.

  3. Fold the egg mixture into the dry ingredients just until incorporated; do not overmix. Gently fold in the raspberries, dried peaches and candied ginger.

  4. Spoon the batter into the prepared muffin cups.

  5. Bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean

  6. Let the muffins cool in the pan for 5 minutes, then transfer them to a rack to cool for at least 15 minutes

  7. Serve warm or at room temperature, and enjoy!

Recipe Notes

 Make Ahead: The muffins can be stored overnight in an airtight container.


  • Calories: 346.03kcal
  • Fat: 20.01g
  • Saturated Fat: 1.66g
  • Trans Fat: 0.15g
  • Monounsaturated Fat: 13.82g
  • Polyunsaturated Fat: 3.51g
  • Carbohydrates: 39.66g
  • Fiber: 2.52g
  • Sugar: 23.34g
  • Protein: 3.58g
  • Cholesterol: 27.68mg
  • Sodium: 178.58mg
  • Calcium: 82.14mg
  • Potassium: 124.10mg
  • Iron: 1.39mg
  • Vitamin A: 25.41µg
  • Vitamin C: 6.55mg
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