Peach and blueberry cornmeal muffins [almond streusel] from Bake from Scratch Magazine, May/Jun 2018: The Southern Issue (page 47)

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Notes about this recipe

  • Eat Your Books

    Publisher errata: Makes 14 jumbo muffins. Use 1 ½ teaspoons (7.5 grams) baking powder and ½ teaspoon (2.5 grams) baking soda. In Step 3, top each muffin with ½ cup Almond Streusel. See online recipe for updated streusel recipe.

  • Shewi128 on August 29, 2022

    I should have taken some notes from the reader below, but the muffins still turned out great. I loved the gentle flavor of the peach puree. They were definitely sweet, and the streusel amount was ginormous. I got 12 mega-muffins and 4-5 regular muffins. They were really tender on the inside, so make sure you cook them all the way and to not remove them from the pan too soon. I would make these again. Note: due to almond allergies in our house, we used old-fashioned oats in the streusel.

  • chawkins on July 12, 2021

    Love the combination of peaches and blueberries, but somehow these did not wow me. The recipe called for quite a bit of sugar in the muffins and then there are more sugar in the streusel, so I made all the changes as suggested by Zosia below and the muffins were plenty sweet already. I made a full recipe and got 12 jumbo muffins and 4 regulars. With 4 cups of flours, there were a lot of batter, I was concerned that my KA mixer might not be able to handle that, but it survived.

  • Zosia on July 18, 2020

    There was almost more fruit than cake in these muffins and we loved them! But I did make changes: I used 1/2 whole wheat flour; I used 375g brown sugar, a reduction of almost 1 cup; I omitted the streusel. I also baked them in a regular muffin tin for a yield of 28 that baked in 20 minutes. I was concerned about the effect the sugar reduction would have on texture but they were tender and fine-crumbed, and still plenty sweet.

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