I lasted all of 3 days before surrendering to sugar and cranking on the recently sworn off oven.
3 wimpy days! I’m such a flag waver to my battles, but with a cool Brooklyn breeze graciously dancing through my tiny window, and an impeccably persistent itch to bake that would have been utterly impossible to ignore, I saved my sanity and gave into a sweat session in the kitchen. It’s a lot cheaper than therapy.
I had to chuckle as I cranked that oven to 350 and in doing so threw my “I’m not going anywhere near that heat omitting thing you call an oven until at least September” speech straight out the front door. As you can see, I lack discipline in even the most minuscule matters.
Trying to live on a fixed budget (which includes splurging on gorgeous eggs from the farmer’s market – do you see that feather!? There was a dainty little feather in the carton – now that’s fresh!), I dug around the freezer praying there was something that would quickly put me out of my sugar craving misery.
What’s this…? Frozen raspberries… And frozen peaches… And wait… isn’t there a container of crystallized ginger hiding somewhere on top of the refrigerator? Oh.Yes.There.Is!
At that moment I knew muffin magic was about to happen. Chance is a beautiful thing.
The best part about muffins is how quickly it all comes together. Assembling the batter took about 10 minutes max (and I take pictures!), which left me with plenty of time to think over important matters.
Should I adopt a kitty? Exactly how many muffins did I just eat in batter alone? If I do get kitty, would Bruce be a good name? How about Godzilla? Most importantly, how does one get Ryan Gosling to come clean up their kitchen disasters sans shirt?
It was an intense thinking session.
Smelling the thick, gorgeously hued batter blissfully transforming into full grown muffins, it all clicked – I’ve got everything I need for right now, right here. And that…
Well, that’s the best feeling a girl could ask for.
Go get your muffin on, and tell the heat to scram… at least for the 30 minutes your ovens on.
Whole-Wheat Raspberry & Peach Ginger Muffins – Baker by Nature
Yields 12 muffins
1 cups whole-wheat flour
1 cup all-purspose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons crystalized ginger, finely chopped
1/2 teaspoon powdered ginger
1 stick (4 oz) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1/4 teaspoon almond extract, or 1 teaspoon vanilla extract (I used almond as I discovered I was out of vanilla and I loved the subtle flavor it gave to this particular recipe, but I’m sure vanilla will work great too)
1 cup frozen peaches, cut into small chunks
1 cup frozen raspberries
1 cup Greek yogurt
1/4 cup brown sugar to sprinkle on top
Preheat oven to 350 degrees (F). Prepare a muffin tin with liners.
In a medium sized bowl mix together flour, salt, baking powder, powdered ginger, and crystalized ginger, set aside. In a large bowl or stand mixer cream butter and sugar together on medium speed, add vanilla or almond extract, beat well. Add the eggs one at a time. Reduce speed to low and add the flour mixture in 3 sections, alternating with the greek yogurt, beginning and ending with the flour mixture – careful not to over mix! Turn off mixer and gently stir in fruit with a large wooden spoon. Using a large ice cream scoop, scrape out batter into lined muffin tin, sprinkle with brown sugar, and bake for 25-30 minutes, tops will be lightly golden. Cool 10 minutes in the tray before transferring them to a cooking rack.
Aww, muffin magic! The best kind of magic:) Except for shirtless man magic, of course.
Luckily I get to have both since the heat is so wicked here it’s pretty much men sans shirts on every street corner – tee hee hee 😉
Gina @ Running to the Kitchen says
Guess who’s getting peaches AND raspberries from her CSA this week? This girl! Awesome combination of flavors in these. They’re happening after my pick-up 🙂
Fresh raspberries AND peaches?! You lucky girl!
looking so so sooooo YUMMY! please send some to germany… i would really appreciate it 😉
I love Germany! I’d happily bring some on a plane ride over – mini muffin vacation?!
You know how I love your baking. 🙂 These look fantastic. I’ve never combined peaches with raspberries and now I’m thinking…duh!!!! And go for the kitty! We got ours in our city apartment days and he’s still hanging around now. 🙂 (16 this year!)
Wow – your kitty is all grown up 🙂 I think we’re going to go for it!!! A little fuzzy snuggle buddy sounds too cute to pass up!
Kelly @ Inspired Edibles says
Cheaper than therapy indeed and I’m really glad you scratched that impeccably persistent itch – these muffins look gorgeous! The ginger is lovely in this recipe and your photos beautiful.
Aww – thank you, Kelly! Blush blush 🙂
I keep swearing off the oven, and then feel compelled to turn it back on for something blog related. The muffins look like they’re worth a little sweat, though. Mega yum.
It’s hard to keep it off, right? I think for me I’ll just restrict my oven time to early mornings only, while the sun is still cool enough to bear.
Ashley Bee @ Quarter Life (Crisis) Cuisine says
Wow! These look so fresh and summery and delicious! I love fruity muffins 🙂
Nami | Just One Cookbook says
Ashley, I always love your macro shot – eggs, crystalized ginger, especially today. Beautiful. I suck at step by step (color is horrible because I don’t get natural light). These muffins look delicious. Unless I bake my own, these kinds of flavors are impossible to get from bakery. Love raspberry & peach already and you added crystalized ginger! Lovely combination!
Heavenly! I wish I could eat one of your fabulous muffins right now… What a great combination.
Lovely egg shot!
Thanks, Jacqueline! I thought so too, I was such a girl swooning over the pretty pink color the raspberries added to the batter.
Choc Chip Uru says
These muffins are inspired my friend, absolutely stunning 😀
Very nicely made!
Choc Chip Uru
Em (Wine and Butter) says
These look SUPER good Ashely! Ive become obsessed with this muffin base that is made from sefl raising flour and oats and extra baking powder (it make the muffins poof up super high – like at Starbucks if you are into unclassy comparrions like that). Its totally unhealthy in every way, but its made me really question whether I can ever go back to WW flour. Anyways – I LOVE ginger and peach in muffins so this recipe has made me think of TRYING to go back… or at least putting these fillings in that base. Love your photos love!
Cheryl Barker says
These look amazing! And so healthy, what with all that fruit and whole wheat flour! 🙂
Reem | Simply Reem says
What fun and delicious flavors…
Ok so I need to pick some crystalized ginger and then these baby are so going in my oven..Yum!!
Beautiful photos! These sound delicious! Perfect for summer indeed
amy @ fearless homemaker says
these sound just lovely! i don’t like muffins for breakfast that are overly sweet – i prefer a tart or citrusy muffin instead – so these sound just like something i’d love. i bet the combo of peach, raspberry + ginger is just amazing!
Chung-Ah | Damn Delicious says
Wow, I love the marriage of flavors here!
Averie @ Averie Cooks says
I just made mango muffins but these peaches & ginger look sooo good!
The Squishy Monster says
How gorgeous! …and I LOVE that it’s made with whole wheat =D
Have a great 4th!
Kate Minor says
These look so delicious! What a great flavor combination. Can’t wait to try. 🙂