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!
Preheat the oven to 350 degrees F. 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.
Spoon the batter into the prepared muffin cups.
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, and enjoy!
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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