Nectarine Muffins recipe

Bright, juicy, and perfectly sweet, these homemade nectarine muffins capture the taste of summer in every bite. Easy to make and wonderful for breakfast or a snack.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups All-purpose flour
3/4 cup Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon Optional

Wet Ingredients & Fruit

1/2 cup Unsalted butter Melted and slightly cooled
1/2 cup Milk Whole milk recommended
1 large Egg Lightly beaten
1 teaspoon Vanilla extract
2 medium Nectarines Diced (about 1.5 cups)
2 tablespoons Turbinado sugar For topping

Method

Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until well combined.
In a separate medium bowl, whisk together the melted butter, milk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix; a few streaks of flour are acceptable. Gently fold in the diced nectarines.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Sprinkle the tops of the muffins with the turbinado sugar for a crunchy crust.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a slightly tangier flavor, substitute 1/4 cup of the milk with plain Greek yogurt. Ensure the melted butter is not hot when mixed with the egg to prevent scrambling.