Corn muffins are often unremarkable – although they always make superb delivery mechanisms for honey butter. My corn muffins are extraordinary in their own right (which is good or bad, depending on how much you love honey butter).
My corn muffins are pleasantly light and sweetened with a touch of sorghum, but it’s what’s on top and what’s inside that make them special. I start with a basic corn muffin recipe and layer in pie filling prepared with fresh peaches, brown sugar, and cinnamon. Then, I top the muffins with a brown sugar cornmeal streusel.
Have you ever been sad to bring dessert to a party because you wanted it all for yourself? That was me with these muffins: “Bye bye, muffins! I’ll have to make you again soon!”
Before we get to the corn muffin recipe, I want to let you know that if you love Southern food, you won’t want to miss Southern Uncovered on Ovation TV, Sundays at 8pm EST:
James Beard Award-winning food and travel writers, Matt and Ted Lee, uncover the unexpected bites and sights in their hometown of Charleston, South Carolina. From Lowcountry oyster roasts to an undersea winery and dinner that comes with a side of dance lessons, Matt and Ted prove there’s far more to Charleston’s food scene than the tour guide lets on.
Here’s a sneak peak of Southern Uncovered:
Streusel-Topped Peach-Stuffed Corn Muffins
To give credit where credit is due, I used an ever-so-slightly adapted version of Patrick and Gina Neely’s corn muffin recipe as the base for these corn muffins. The peach pie filling recipe is my own, and the cornmeal streusel is from the sweet cherry pie with cornmeal streusel on the fabulous pie blog, Nothing in The House.
Note: This post was sponsored by Ovation TV.