Peach Cornmeal Muffins
Sweet peach and cornmeal muffins offer a delightful combination of tender crumb and nutty flavor, perfect for breakfast or snacking, appealing to fruit lovers and muffin enthusiasts.
Ingredients
Instructions
- Preheat oven to 300°F.
- In a large bowl, cream butter and sugar, beating until light and fluffy.
- Add the egg and beat well.
- In a separate bowl, combine flour, cornmeal, salt, nutmeg, and baking powder.
- Mix well.
- Add to the butter mixture in two parts, alternating with milk, stirring after each addition just until combined.
- Add the finely chopped peaches and stir to blend.
- Fill greased muffin tins 2/3 full with the batter.
- Bake in the preheated oven for 25 minutes or until golden brown.
- Cool for 5 minutes on a wire rack.
- Gently remove from muffin tins and allow to cool completely.
Tips & Substitutions
For a lighter muffin, consider using Greek yogurt instead of some of the butter. You can also substitute the peaches with other fruits like blueberries or raspberries for a different flavor. Ensure your butter is softened to room temperature for easy creaming. If you want a sweeter muffin, add an extra tablespoon of sugar.
Serving Suggestions
These muffins are perfect for breakfast or a mid-afternoon snack. Serve them warm with a pat of butter or alongside a bowl of yogurt. They pair beautifully with a refreshing fruit salad or a cup of Ellie'S Chocolate Milk for a delightful treat. For a more filling meal, enjoy them with scrambled eggs or a side of bacon.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peach Cornmeal Muffins contains roughly 211 calories, with 2g protein, 20g carbohydrates, and 14g fat. It is a good source of calcium (12% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 834mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen peaches instead of fresh?
Yes, you can use frozen peaches, but make sure to thaw and drain them well to avoid excess moisture in the batter. Chopped fresh peaches will give the best flavor and texture, but frozen can work in a pinch.
What can I substitute for cornmeal?
If you don't have cornmeal, you can use fine polenta or even ground oats as a substitute. Keep in mind that the texture may vary slightly, but it will still yield a delicious muffin.
How can I make these muffins healthier?
To make these muffins healthier, you can replace half of the all-purpose flour with whole wheat flour and reduce the sugar slightly. Adding nuts or seeds can also enhance the nutritional value while adding a nice crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).