Get the most of summer’s sweet abundant fruits in easy to bake peach raspberry cornmeal muffins.
Tender and moist with just a bit of crunch thanks to the cornmeal, these peach and raspberry muffins are sure to be a delight to eat and share.
Mix of Fruits
The recipe needs 1 1/2 cups of peaches and raspberries. Simply use whatever mix is available on hand.
It might be easiest to peel, chop, and measure a whole peach and fill the remaining amount with raspberries.
You can substitute other fruit if desired. Use nectarines instead of peaches, any berry for the raspberries.
Cornmeal not Cornbread
The cornmeal in these muffins adds a delightful crunch but this is not a cornbread in the most traditional sense.
The muffins stay moist and lightly sweet because of all the fruit. The texture is very different than a traditional more savory cornbread muffin.
Use a fine or medium grind of cornmeal, the coarse grind would be a bit too crunchy for these muffins.
There is a bit of sugar in the muffins and the natural sweetness of the fruit means you get a lightly sweet breakfast bread.
One could make it sweeter by drizzling with a bit of vanilla glaze after the muffins have cooled, if desired.
How to Serve
Serve room temperature or slightly warm muffins with a fresh fruit salad as a perfectly light breakfast or part of a brunch meal.
Tuck the muffins in a lunch box with a little nut butter.
Serve alongside raspberry honey butter as a delicious spread for the muffins.
If you have an abundance of fruit available, double the recipe to share or save extras for eating after summer fades.
How to Freeze Extras
The baked muffins freeze beautifully. Simply place the baked muffins into an airtight bag or container.
Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
Peach & Raspberry Cornmeal Muffins
Sweet, tender with a bit of crunch thanks to cornmeal these muffins are sure to be a hit with family & friends.
- 1 1/4 Cups Unbleached, All-Purpose Flour
- 3/4 Cup Cornmeal
- 1 Tablespoon Baking Powder
- 1/4 Cup Salted Butter, melted
- 3/4 Cup Milk
- 1 Egg
- 1/3 Cup Brown Sugar, packed
- 1 1/2 Cups Mixed Peaches & Raspberries
- Grease a muffin tin.
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, whisk together the flour, cornmeal, and baking powder. Set aside.
- Whisk together the melted butter, egg, milk, and brown sugar until completely emulsified.
- Pour the wet ingredients into the dry and mix well.
- Fold in the raspberries and peaches until everything is mixed.
- Divide the batter among 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20 minutes or until edges are golden and inserted tester comes out clean.
- Cool in pan for 5 minutes, then remove and cool completely on wire racks.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 171mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.
I did make these, but found them boring and kind of bland. I used blueberries and (my favourite) cranberries. The dough was dense and tasteless. I don’t know what would have helped, maybe buttermilk instead of milk and add some salt and maybe spices?
I just made these as per directions, with the peaches and raspberries and my husband and I loved them.