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Tender brown sugar muffins made with cornmeal and fresh peaches!

Peach Cornmeal Muffins

Tender brown sugar muffins made with cornmeal and fresh peaches!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 6 muffins
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Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/4 cup cornmeal (makai atta)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt if using unsalted butter
  • 1/4 cup butter, at room temp (55 gms)
  • 1/2 cup brown sugar
  • 1 egg (see notes)
  • 1/2 tsp vanilla extract
  • 1/3 cup yoghurt
  • 3 small peaches, peeled and diced (about 3/4 cup once chopped)

Instructions

  • 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!

Notes

*I have not tried an egg substitute here. With the yoghurt, the muffins are already quite moist so you could probably add about 1/4 cup milk in place of the egg and they should taste good.
*The recipe can be doubled for a larger batch of muffins.