Fruit in a muffin makes it a breakfast muffin, no arguments. Just here to make your Monday morning start off a little better! There’s fresh peaches, in a soft, tender muffin given a little extra lift with brown sugar. Cornmeal adds texture and flavour and I really think you should grab one to go!
This recipe is adapted from Sally’s Baking Addiction though I halved it (because I had only one egg at home!), used yoghurt instead of buttermilk and baked the batter as muffins instead of a cake. They make a cute little batch of 6 and since pieces of fruit can make it harder to slice neatly into a cake, individual muffins also omit that step completely. Win win.
The muffins have a lovely caramel-y flavour thanks to the dark brown sugar and it makes an otherwise basic batter suddenly taste much more complex. They’re super quick to make and are moist and tender thanks to the combination of sugar and fresh fruit.
If you don’t have cornmeal or prefer not to use it, simply use more all-purpose flour. I’ve grown to really like it’s flavour though and it adds a slightly graininess to the texture which is quite fun!
Remember to use muffin liners while baking these. I found that even after greasing the pan well, some of the peach bits stuck to the pan and made it harder to remove the muffins. Liners make that whole process pain-free!
Let me know how you like these!
- ¾ cup all-purpose flour
- ¼ cup cornmeal (makai atta in India)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt if using unsalted butter
- ¼ cup butter, at room temp (55 gms)
- ½ cup brown sugar (I like the soft brown kind by Tate&Lyle)
- 1 egg
- ½ tsp vanilla extract
- ⅓ cup yoghurt or buttermilk
- 3 small peaches, peeled and diced (about ¾ cup once chopped)
- Preheat the oven to 175 C. Line 6 muffin moulds with muffin liners or grease them very well. The liners are recommended because the peach pieces tend to stick to the pan.
- Sift the flour, cornmeal, baking powder, baking soda and salt, if using. Set aside.
- In a mixing bowl, beat the butter and sugar with a hand mixer until pale and fluffy. Add the egg and vanilla and beat again.
- Add the yoghurt along with a couple of tablespoons of the flour mixture (to prevent the batter from curdling) and stir. Add the rest of the flour mixture and beat gently to combine. The batter will be thick.
- Fold in the peach pieces and you'll find the juices help the batter thin out a little. Divide equally into the prepared muffin moulds and bake for 20 to 25 minutes until browned and a toothpick poked into the center comes out clean.
- Allow to cool for 10 minutes in the pan, then remove and cool on a wire rack. I prefer to store these in the fridge and reheat as needed. Happy baking!