Use perfectly ripe fruit — lush and sweet, but not too soft — for these late-summer vegan peach muffins that have more than a hint of ginger. The combination of fresh fruit, sweet-hot crystallized ginger, and a swirl of peach preserves makes these feel more special than a standard muffin without any extra effort.

Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

Ripe peaches or nectarines. Use lush, sweet fruit that isn't too soft — overly ripe peaches turn mushy and release too much liquid into the batter. Off-season, well-drained canned or frozen (thawed) peaches work too, just pat them dry first.
Crystallized ginger. Finely diced, it adds little bursts of sweet-spicy heat throughout the muffins that ground ginger alone can't replicate — look for it near the baking spices or in the bulk section.
Peach all-fruit preserves. Coats the diced fruit and adds extra peach flavor and moisture without adding much extra sugar — apricot preserves work as a close substitute.
Whole wheat pastry flour. A finer grind than regular whole wheat flour, which keeps the muffins tender rather than dense; a 50/50 mix of all-purpose and regular whole wheat flour is a reasonable substitute if pastry flour isn't available.
Ground ginger. Works alongside the crystallized ginger to give the muffins a warm background spice throughout, not just in the occasional bite.

Variations

Swap the fruit. Nectarines work just as well as peaches and don't need peeling, which saves a step.
Change the add-in. Wheat germ, quick-cooking oats, or hemp seeds all work well stirred into the dry mix for extra texture and nutrition.
Swap the nuts. Pecans make a nice substitute for walnuts, or leave nuts out entirely for a nut-free version.
Make it a streusel-top muffin. A simple mix of flour, brown sugar, and margarine sprinkled over the batter before baking adds a crunchy top.
Add a citrus note. A little lemon or orange zest in the batter brightens the peach flavor nicely.

Tips for the Best Gingery Peach Muffins

Use ripe, flavorful fruit. This makes the biggest difference in the finished muffins — a bland peach makes a bland muffin, no matter how well the rest of the recipe is executed.
Don't overmix the batter. Stir just until the dry ingredients disappear into the wet — overmixing develops gluten and makes for a tough, dense muffin instead of a tender one.
Dice the peaches small. Roughly ¼-inch pieces distribute evenly through the batter instead of sinking to the bottom or clumping in one spot.
Top with a walnut half. This adds a nice crunch and a pretty finish to each muffin before baking.
Cool before serving. Let the muffins cool on a rack until just warm or room temperature — cutting into them too hot can make them seem gummy even when they're fully baked.

Make Ahead & Storage

These muffins keep well at room temperature in a sealed container for about 2 days, or in the refrigerator for up to 5. They also freeze well for up to 3 months — wrap individually and thaw at room temperature or warm briefly in the oven or microwave.

How to Serve

Enjoy warm or at room temperature, with iced coffee or tea, for breakfast or as an afternoon treat.

Recipe