Corn Fresh Fruit Muffin Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. Arrange a rack in the center of the oven.

Whisk dry ingredients: In a large bowl combine 1.5 cups all-purpose flour, 0.75 cup cornmeal, 0.5 cup granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Whisk thoroughly to evenly distribute leaveners.

Blend wet ingredients: In a medium bowl or large measuring cup whisk together 1 cup buttermilk, 1 large egg, 0.25 cup melted cooled unsalted butter, 2 tbs vegetable oil, and 1 tsp vanilla extract until smooth.

Combine wet and dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — the batter should be slightly lumpy. Avoid overmixing to keep muffins tender.

Prepare fruit: If using fresh corn on the cob, cut kernels off two ears using a sharp knife. If frozen, thaw and drain. Gently fold 1 cup corn kernels, 0.75 cup blueberries, and 1 diced peach into the batter. Add 1 tsp lemon zest and 1 tbs lemon juice to brighten flavors. Fold only until fruit is evenly distributed.

Portion batter: Using a 1/3-cup scoop or two spoons, divide batter among the 12 prepared muffin cups, filling each about 3/4 full. Smooth tops slightly with the back of a spoon.

Add topping (optional): Brush the top of each muffin with 1 tsp melted butter and sprinkle about 2 tsp coarse sugar evenly across the batch for a crunchy top.

Bake: Place the muffin tin in the preheated oven and bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 12–15 minutes more, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Total bake time is about 17–20 minutes.

Cool: Remove muffins from oven and let rest in the tin for 5 minutes. Transfer to a wire rack and cool at least 10 minutes before serving. Serve warm or at room temperature.