Peaches and Sour Cream Corn Muffin

Onions, corn, or Cheddar cheese are frequent additions to corn muffins, but I like to occasionally think in terms of fruit to change things up. Apple or cranberry cornbread or muffins come to mind – and those make great cornbread stuffing, too, come Thanksgiving. Late summer or early fall peaches are another lovely foil for cornmeal and, here I add a little snazzy jalapeño and Mozzarella cheese just for fun. You could leave out either one but I wouldn’t. Good for brunch and maybe better for ham and beans or just with a cup of coffee in the afternoon for a pick-me-up. The jalapeño barely flavors the muffins; include more if you’d like a hotter kick. You can also skip the cheese and add the jalapeño to the top of the muffin batter to increase the pepper profile.

makes 12 muffins

Ingredients

Shortening or softened butter for greasing muffin tin
¼ cup (2 oz/56 grams) salted butter, melted and cooled
2 large eggs
¾ cup (6 oz/150 grams) sour cream
¼ cup (2 oz/57 grams) milk
½ cup ( 4 oz/107 grams) brown sugar
1 cup (120 grams) unbleached all-purpose flour
¾ cup (117 grams) yellow cornmeal (I like Quaker brand)
1 ½ teaspoons baking powder
½ teaspoon baking soda
Pinch salt
1 large peach, peeled, pitted, and cut into small dice (about ¾ cup)
1 tablespoon minced jalapeño or more to taste-about ½ a typical pepper
1 cup grated whole milk mozzarella cheese-regular—not fresh. Can sub part-skim mozzarella.

Instructions

PREPARATION: Preheat oven to 400 degrees and set rack at center. Grease the cups of a muffin tin well, including around the top edges, or line with cupcake papers if you prefer. (I think muffins are better without papers as they bake with a crispier crust.)
MIX TOGETHER THE WET INGREDIENTS: In a medium bowl or large measuring cup, whisk together the cooled butter, eggs, sour cream, milk, and brown sugar. Set aside.
MIX TOGETHER THE DRY INGREDIENTS: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
STIR TOGETHER THE WET AND DRY INGREDIENTS; ADD PEACHES + JALAPEÑO: Pour the wet ingredients (sour cream mixture) into the dry ingredients (flour mixture), along with the peaches and jalapeño. Stir until just combined.
USING A SPRAYED LARGE SCOOP, divide the batter evenly into the greased muffin cups. Top each with some mozzarella cheese – about a tablespoon each.
BAKE FOR 14-16 MINUTES OR UNTIL GOLDEN BROWN and a toothpick inserted at center comes out clean or nearly clean. Set tin on cooling rack for 5 minutes. Bang pan firmly on the counter and flip to turn muffins out. Alternately, use a small off-set spatula or a small, thin knife to lift muffins out of the cups. Serve warm with butter. Cool, place in a large freezer bag and store a day or two at room temperature. To reheat: Slice in half, butter, and warm well in grill pan or skillet. Freeze for up to two months.

Notes

Ingredient weights from the King Arthur baking website