Peach Corn-Bread Muffins

The wonderful combination of spicy and sweet perk up this corn muffin recipe. The chunks of peaches offer a pleasing contrast to cayenne pepper and jalapeno.

Peach Corn-Bread Muffins
Yield: 18 muffins Prep 15 mins Bake 400°F 17 mins


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 3 tablespoons chopped jalapeno chile (about 1 large)
  • 1 can (15.5 ounces) cling peaches, drained, chopped

Make It

1. Heat oven to 400 degrees F. Coat 18 mini bundt muffin cups (about 2-1/2 inches across) or plain mini muffin cups (2-1/4 x 1-1/4 inches) with nonstick cooking spray.

2. Mix flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne in large bowl. Whisk buttermilk, oil, eggs and jalapeno in medium-size bowl.

3. Make well in center of flour mixture. Add egg mixture all at once to well; add peaches to well. Stir liquid into flour mixture just until combined and flour mixture is evenly moistened. Spoon 1/4 cup batter into each muffin cup.

4. Bake in 400 degree F oven 17 minutes, until lightly browned. Let cool in cups on rack 5 minutes. Turn out onto rack; let cool. Makes 18 muffins.

Nutrition Facts

Amount Per Serving: cal. (kcal): 190, Fat, total (g): 7, chol. (mg): 24, sat. fat (g): 1, carb. (g): 29, fiber (g): 1, pro. (g): 3, sodium (mg): 229, Percent Daily Values are based on a 2,000 calorie diet.