Peach Ricotta Corn Muffins

Serves 6 · 15 min prep · 22 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F. Line a standard 12-cup muffin tin with 6 paper liners spaced apart, or grease well if skipping liners.
2. 2In a large bowl, whisk the flour, cornmeal, granulated sugar, baking powder, baking soda, and salt until the mixture looks uniform.
3. 3In a separate bowl, whisk the ricotta, eggs, milk, melted butter, and vanilla until mostly smooth; a few small ricotta flecks are fine and add tenderness.
4. 4Pour the wet ingredients into the dry bowl and fold gently with a spatula just until no dry flour streaks remain. The batter will be thick.
5. 5Fold in the diced peaches and fresh corn kernels carefully so the fruit stays intact and juices do not turn the batter watery.
6. 6Divide the batter evenly among the 6 prepared muffin cups, filling each nearly to the top for bakery-style domes. Sprinkle the tops lightly with turbinado sugar for sparkle and crunch.
7. 7Bake on the center rack until the tops are golden, the edges pull slightly from the liners, and a toothpick inserted in the center comes out clean or with a few moist crumbs, 20 to 24 minutes.
8. 8Cool the muffins in the pan for 5 minutes so they firm up, then transfer to a wire rack. Serve warm or at room temperature; the ricotta keeps them moist and the peaches stay jammy.