Rhubarb Ginger Peach Muffins Recipe

Name: Rhubarb Ginger Peach Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Rhubarb, Chopped; 1 whole Peach, Chopped; 2 cups Flour; 1/2 cups Sugar; 1/2 cups Brown Sugar; 1 teaspoon Baking Soda; 2 teaspoons Baking Powder; 2 teaspoons Ginger; 1/2 teaspoons Cinnamon; 1/2 teaspoons Salt; 3/4 cups Vegetable Oil; 2 whole Eggs; 1 cup Sour Milk; 2 teaspoons Vanilla

Servings: persons

2 cups Rhubarb, Chopped
1 whole Peach, Chopped
2 cups Flour
1/2 cups Sugar
1/2 cups Brown Sugar
1 teaspoon Baking Soda
2 teaspoons Baking Powder
2 teaspoons Ginger
1/2 teaspoons Cinnamon
1/2 teaspoons Salt
3/4 cups Vegetable Oil
2 whole Eggs
1 cup Sour Milk
2 teaspoons Vanilla

1
First, preheat the oven to 350 degrees. Spray two muffin pans generously with cooking spray. Then, in a medium-sized bowl, mix together all the wet ingredients.
2
In a large bowl, add all the dry ingredients together and mix.
3
Chop up the rhubarb and the peach into small chunks.
4
Pour the wet ingredients in with the dry ingredients, and mix together until well-blended.
5
Pour in the rhubarb and peach. Stir gently until well-combined.
6
Pour the mix into the muffins pans, and sprinkle a bit of brown sugar over each muffin.
7
Bake for 20 minutes or until a knife inserted in the center comes out clean.
8
Enjoy them warm out of the oven, and store any leftovers covered in the refrigerator.

939

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Rhubarb, Chopped, 1 whole Peach, Chopped, 2 cups Flour, 1/2 cups Sugar, and more.

Yes, Rhubarb Ginger Peach Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Ginger Peach Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions