Raspberry–Peach Muffins


2 cups all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1/2 cup firmly packed light-brown sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus more for pan
3/4 cup whole or 2% milk
1/4 cup sour cream
2 large eggs
Zest and juice from 1 lemon
Zest from 1/2 orange
6 ounces raspberries
3/4 cup fresh or frozen sliced peaches, thawed, and cut into 1/2-inch pieces
Demerara sugar, for sprinkling (optional)


Preheat your oven to 400° and set a rack to the middle position. Line the cups of a standard 12-cup muffin pan with paper liners or grease them lightly with butter.

In a large bowl, whisk together the flour, cornmeal, sugars, baking powder, and salt. In a medium-size bowl, whisk together the butter, milk, sour cream, eggs, lemon zest, lemon juice, and orange zest.

Pour the wet ingredients into the dry ingredients, and stir, just until combined. Gently fold in the raspberries and peaches until mixed throughout.

Divide the batter evenly among the prepared muffin cups and sprinkle with demerara sugar, if using. Bake until lightly golden, about 25 minutes. Let cool slightly before unmolding.


12 muffins

Preparation Time

20 Minutes

Total Time

45 Minutes

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