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Peach Cornbread Muffins

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Moist, golden cornbread muffins bursting with sweet, juicy fresh peaches in every bite.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh peaches, peeled and diced
  • 1 tablespoon brown sugar, for topping

Instructions

  1. Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
  5. Fold in the diced peaches, reserving a few pieces for topping.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Top each muffin with reserved peach pieces and a sprinkle of brown sugar.
  8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and tops are golden.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

For best flavor, use ripe, in-season peaches. Frozen peaches can be used in a pinch; thaw and pat dry before folding into the batter to avoid excess moisture. Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Find it online: https://www.rapidrecipes.blog/peach-cornbread-muffins/