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Streusel-Topped Peach-Stuffed Corn Muffins
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.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
12
muffins
Calories:
243
kcal
Author:
Stefani
Ingredients
Peach Pie Filling Ingredients
3/4
cup
chopped ripe peaches
3/4
teaspoon
lemon juice
1 1/2
teaspoons
flour
1 1/2
teaspoons
brown sugar
3/4
teaspoon
cinnamon
Cornmeal Streusel Ingredients
3
tablespoons
all-purpose flour
1 1/2
tablespoons
cornmeal
3
tablespoons
brown sugar
3
tablespoons
unsalted butter
cold and cut into small pieces
Corn Muffin Ingredients
1
cup
yellow cornmeal
1
cup
all-purpose flour
1
tablespoon
baking powder
1/2
cup
sugar
1/2
teaspoon
salt
1
cup
whole milk
2
large eggs
1/4
cup
unsalted butter
melted
2
tablespoons
sorghum molasses
US Customary
-
Metric
Instructions
Peach Pie Filling Instructions
Mix all ingredients in a small bowl until the mixture gets a little gooey and the the peaches are completely coated with the other ingredients.
Cornmeal Streusel Instructions
Place all ingredients in a small bowl and use your hands to mix together until small clumps form.
Corn Muffin Instructions
Preheat oven to 400 F.
In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
In a medium-sized bowl, whisk together milk, eggs, butter, and sorghum.
Add the wet ingredients to the dry ingredients a little bit at a time, mixing until just combined.
Spray muffin tins with a non-stick baking spray.
Fill each muffin tin depression about 1/3 full with batter.
Top with a layer of peach pie filling.
Top peach pie filling with more batter to reach almost the top of the tin.
Sprinkle liberally with cornmeal streusel.
Bake for 20 minutes or until a toothpick comes out clean.
Cool in the tins for five minutes, then carefully remove the muffins and place on a cooling rack to finish cooling.
Notes
You may also choose to use cupcake liners for this recipe. That makes removing the muffins from the tins much easier.
Nutrition
Calories:
243
kcal
|
Carbohydrates:
36
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
47
mg
|
Sodium:
121
mg
|
Potassium:
266
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
310
IU
|
Vitamin C:
0.7
mg
|
Calcium:
85
mg
|
Iron:
1.4
mg