Peach Ricotta Corn Muffins

Serves 6 · 20 min prep · 22 min cook

Estimate for one serving

• 310 cal
• 9g protein
• 42g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup whole-milk ricotta cheese
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 1/4 cups ripe peaches, peeled and diced small
• 3/4 cup fresh corn kernels
• 1 tbsp turbinado sugar, for sprinkling
• 3 tbsp softened butter or honey butter, for serving

Instructions

1. 1Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners or grease six jumbo muffin cups generously with butter or nonstick spray.
2. 2In a large bowl, whisk the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until well blended.
3. 3In a medium bowl, whisk the ricotta, eggs, milk, melted butter, and vanilla until mostly smooth; a few small ricotta flecks are fine and keep the crumb tender.
4. 4Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry flour remains; the batter will be thick and slightly lumpy.
5. 5Fold in the diced peaches and fresh corn kernels, distributing them evenly without overworking the batter.
6. 6Divide the batter among the prepared muffin cups, filling each three-quarters full. Sprinkle the tops lightly with turbinado sugar for a crunchy, bakery-style finish.
7. 7Bake until the tops are golden, the edges pull slightly from the liners, and a toothpick inserted in the center comes out with a few moist crumbs, 18 to 22 minutes for standard muffins or 22 to 26 minutes for jumbo.
8. 8Cool in the pan for 5 minutes, then transfer to a wire rack so the bottoms stay crisp rather than steaming.
9. 9Serve warm or at room temperature with a swipe of softened butter or honey butter. The ricotta keeps them moist for days, making them ideal for grab-and-go mornings.