Ginger-peach muffins from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 54) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lisari on July 05, 2025

    Made a half recipe, got 10 average sized muffins. Baked 27 minutes. Moist & flavorful.

  • Beth891 on February 16, 2024

    Accidentally deleted my review ????? These are pretty tasty. I made a few changes- used yoghurt instead, dried ginger instead of fresh and tinned peaches instead of fresh due to time of year. I made half quantities and this made 14 cupcake sized muffins. I'd make again but I need to freeze half next time as they didn't last that well- they were mouldy 4 days after making.

  • kaityblueeyes on July 22, 2022

    Really tasty and full of peaches. The muffins come out very moist. I cooked for about 30 mins, I would do it a smidge longer next time.

  • Lepa on June 13, 2020

    These were delicious and had a great texture but the recipe makes much more than twelve muffins. It was almost twice as much batter as I needed, which I found really annoying because we didn't need 24 muffins and I didn't like wasting all those ingredients. I made some substitutions here that worked fine. First, I didn't have enough peaches so 1/3 of the fruit was blackberries. This combination was wonderful. I also ran out of creme fraiche so I subbed in 1/2 sour cream. I would make these again but make 1/2 the batter (but slightly more than half would be better). I checked the notes and she claims this recipe is for a standard tin but even overfilling them the yield is way off.

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