Peach Cornbread Muffins: Moist, Fruity Bliss for Summer Mornings

Peach Cornbread Muffins are a delightful combination of moist cornbread and juicy peaches, perfect for a refreshing summer treat.

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Prep Time 15

Cook Time 25

Cooling Time 5

Total Time 45

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

½ cup Butter Softened; can substitute with margarine
¾ cup Sugar Adjust to taste
1 large Egg For a vegan option, use flaxseed meal and water
1 cup All-purpose flour Can substitute with gluten-free flour
½ cup White cornmeal

For Flavor and Texture

½ teaspoon Salt
2 teaspoons Baking powder Ensure it's fresh
¾ cup Milk Almond milk works well for dairy-free
1 cup Fresh peaches Peeled and finely chopped; can use frozen or canned

Equipment

Muffin Pan
mixing bowls
Whisk
measuring cups and spoons

Method

Step-By-Step Instructions

Preheat your oven to 350ºF (175ºC) and prepare your muffin pan.
Cream together the softened butter and sugar until light and fluffy, then add in the egg.
In a separate bowl, combine the flour, white cornmeal, salt, and baking powder.
Gradually mix the dry ingredients with the wet ingredients, alternating with the milk.
Fold in the chopped peaches.
Spoon the batter into the muffin pans, filling each cup about two-thirds full.
Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days or freeze for up to 3 months.

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