Sweet, buttery, and spicy. All the best flavors combined in a delicious muffin. With peach season coming to an end and pepper season in full swing, I had a surplus of both from our garden. The combination of the sweet peaches and the spicy jalapeños create a perfect balance.
Cornbread muffins are a great base for these ingredients as they are a heavier muffin creating a heartier texture that can hold the extra moisture from the peaches. I used Bob’s Red Mill gluten-free cornbread mix which makes these muffins super simple and quick to make. The recipe on the back of the bag is absolutely delicious; however because of the peaches and jalapeños, I decided to make a few adjustments. I use slightly less milk and butter and instead add some greek yogurt. The tang from the greek yogurt balances out the sweet corn and the peaches while also creating a moist cake-like texture.
Prep Time: 15 min / Cook Time: 20 minutes / Servings: 16 muffins
- 1 pkg Bob’s Red Mill gluten-free cornbread mix
- 2 cups peeled and chopped peaches
- 2 jalapeños, minced (if you like spice, keep the seeds in)
- 2 eggs
- 1 cup lowfat milk
- 1/2 cup greek yogurt, lowfat
- 2 tsp maple syrup
- 1/4 cup melted butter
- Preheat the oven to 375.
- In a large bowl, combine all wet ingredients (eggs, milk, yogurt, maple syrup, butter).
- Add the peaches and jalapeños to the wet mixture. Stir to combine.
- Slowly add in the package of cornbread mix. Mix to combine.
- Separate batter evenly in a nonstick muffin pan.
- Bake for 20-25 minutes.