Soft and Sweet Peach Cornbread Muffins
Super soft and just a little sweet, these Peach Cornbread Muffins are the ideal way to start your morning or satisfy a light sweet tooth craving during the day. The fresh peaches keep the muffins moist, while the white cornmeal gives them a delightful texture. These delicious muffins are the ultimate summer treat and perfect for any occasion
Ingredients
- ½ cup butter
- ½ cup sugar
- 1 egg (slightly beaten)
- 1 cup flour
- ½ cup white cornmeal
- ⅛ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ cup milk
- 1 cup peaches (peeled and finely chopped )
Instructions
- Preheat oven to 350º. Line a 12 cup muffin pan or spray with cooking spray.
- Use a mixer to beat the butter and sugar until light and fluffy, about 3 minutes. Add egg and beat to combine.
- In a separate bowl, whisk together the flour, cornmeal, salt and baking powder. Add ½ of the flour mixture to the butter mixture, alternating with the milk. Mix just until combined then fold in peaches.
- Fill the muffin tins with the batter and bake for 20-25 minutes and they are slightly brown on top and a toothpick comes out clean.
Barbara's Notes + Tips
- Don't over mix the batter once you have added the dry ingredients. Just mix until barely combined.
- You can use frozen peaches or even canned. If using canned be sure to drain completely before adding.
Nutrition
Calories: 181kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 97mg | Potassium: 129mg | Fiber: 1g | Sugar: 10g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
