Peach Blackberry Muffins

Name: Peach Blackberry Muffins
Yield: 6-9 big muffins
Ingredients: 1¼ cups / 160g All-purpose flour; 2 Tbsp / 14g Cornmeal, fine-medium grind; 6 Tbsp / 75g Granulated sugar; 1 tsp Baking powder; ¼ tsp Baking soda; ¼ tsp Sea salt; 7 Tbsp / 100g Butter, melted and cooled; ½ cup / 118 ml Buttermilk, room temperature; 1 ea Egg, room temperature; ½ tsp / 2500 µl Vanilla extract; 1 cup / 5-6 oz Blackberries; ½ ea Peach, cut into medium chunks; ½ ea Peach, sliced into wedges; ¼ cup / 50g Granulated sugar; ¼ tsp Cinnamon; pinch Sea salt

Make use of the best produce available to you and throw whatever you’ve got into these bakery-style muffins. This recipe makes a small batch to ensure maximum freshness.

Recipe byAlexa Prendergast

Makes6-9 big muffins

DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Muffin Batter

1¼ cups160gAll-purpose flour
2 Tbsp14gCornmeal, fine-medium grind
6 Tbsp75gGranulated sugar
1 tsp1 tspBaking powder
¼ tsp¼ tspBaking soda
¼ tsp¼ tspSea salt
7 Tbsp100gButter, melted and cooled
½ cup118 mlButtermilk, room temperature
1 ea1 eaEgg, room temperature
½ tsp2500 µlVanilla extract
1 cup5-6 ozBlackberries
½ ea½ eaPeach, cut into medium chunks

Assembly

½ ea½ eaPeach, sliced into wedges
¼ cup50gGranulated sugar
¼ tsp¼ tspCinnamon
pinchpinchSea salt

Special Equipment

Standard-Sized Muffin Tin
Muffin liners, optional

Method

Muffin Batter

Preheat the oven to 400°F/204°C.
Line a standard-sized muffin tin with liners or grease the tin.
In a medium-sized mixing bowl stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a small bowl whisk the melted butter, buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until almost combined. Toss in the blackberries and peach chunks and gently stir just to combine. The batter will be a little lumpy.

To Assemble

Portion the batter between 6-9 of the muffin cavities, filling each of the cavities to the top but not over. These are big gorgeous muffins with muffin tops.
Top each muffin with a wedge of peach.
Stir together the sugar, cinnamon, and salt in a small bowl. Sprinkle the cinnamon sugar generously on top of each muffin, including the peach.
Bake the muffins for about 18-22 minutes until they are golden brown on top and a toothpick inserted comes out clean but with a few moist crumbs.
Let cool in the pan for 10 minutes, then remove and let cool on a rack.