Before I made these muffins, I had in mind exactly what I wanted…a moist muffin with a lovely tender crumb, crumbly cornmeal texture, slightly caramel-y flavor, and pieces of fresh peach. My first attempt had a few issues that I had to work out (let’s just say that more fruit isn’t always better…at least not in baked goods!), but they were worth the wait since on the second try I reduced the amount of fruit a bit and ended up with exactly what I wanted.
These muffins have quite a few healthy things going for them, such as cornmeal for whole grain, yogurt and eggs for protein, and fresh fruit. They’re the perfect breakfast treat.
Yields 20 to 22 muffins
6 tablespoons butter, room temperature
3/4 cup lightly packed brown sugar
2 large eggs
1/2 cup plain yogurt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 peach (ripe but not overly mushy), diced (plus more for garnish, if desired)
Preheat oven to 350F; line a muffin tray with paper liners.
Use a handheld electric mixer to cream together the butter and brown sugar in a large bowl, then beat in the eggs until light and fluffy. Beat in the yogurt and vanilla. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir dry ingredients into wet, being careful not to over-mix; stir in the peaches.
Fill each muffin well about 2/3 of the way full, and bake until they’re golden and a toothpick inserted inside comes out completely clean, about 20 to 22 minutes. Cool for 5 to 10 minutes in the tray and then remove to a wire rack to finish cooling.