There’s nothing quite like the smell of freshly baked muffins wafting through the house on a lazy weekend morning, especially when they are bursting with the flavors of summer. And that’s exactly what you get with these delightful nectarine muffins. I remember the first time I made these.
My youngest, Lily, was going through a serious picky-eater phase. I was determined to get some fruit into her diet without a battle.So, I baked a batch of these, telling her they were “sunshine muffins,” and to my surprise, she devoured them! The subtle sweetness of the nectarines, combined with the moist, tender crumb, was a total hit. Now, they’re a regular request, and honestly, I love making them just as much as my family loves eating them.
These aren’t just any muffins; they’re little bites of summer joy. Even on the busiest weeknights, the batter comes together quickly. If you’re looking to use the abundance of summer fruit for baking, a fresh nectarine muffin recipe is a perfect option! I can’t wait for you to try this – it’s become such a staple in our house!
Ingredients
Here’s what you’ll need to whip up a batch of these delicious nectarine muffins:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 2 large eggs
- ¾ cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar added and left to sit for 5 minutes)
- 1 teaspoon vanilla extract
- 2 ripe nectarines, pitted and diced
Personal Tips
I always melt the butter in the microwave – it’s so much easier than dirtying a saucepan. Make sure it’s not too hot, though, or it’ll cook the eggs! I also prefer using buttermilk in my muffins because it makes them extra tender. But if I don’t have any on hand, the milk-and-lemon-juice trick works just fine.
Family Insights
My kids love helping me dice the nectarines (although I usually have to keep a close eye on them to make sure they don’t eat half of them before they make it into the batter!). They also love sprinkling a little coarse sugar on top of the muffins before they go into the oven. It adds a nice little crunch.
Shopping Wisdom
During the summer, nectarines are usually pretty easy to find at your local grocery store or farmers market. If you can, try to find freestone nectarines – they’re easier to pit and dice. But if you can only find clingstone, don’t worry – they’ll still work just fine.
Kitchen Secrets
Here’s something my grandma taught me: when measuring flour, spoon it into the measuring cup instead of scooping it out. This prevents you from packing the flour too tightly, which can result in dry, dense muffins.
Ingredient Substitutions
If you’re gluten-free, you can easily substitute a gluten-free all-purpose flour blend for the regular flour. Just make sure it’s a blend that’s designed for baking. You can also use a dairy-free milk alternative like almond milk or soy milk in place of the buttermilk.
Quality Guidelines
Look for nectarines that are slightly soft to the touch and have a fragrant aroma. Avoid nectarines that are bruised or have any soft spots.
Storage Tips
If you have any leftover nectarines, store them in the refrigerator for up to a week. To prevent them from browning, you can toss them with a little lemon juice.
Cost-Saving Suggestions
Nectarines can be a bit pricey, especially when they’re not in season. If you’re on a budget, you can substitute canned peaches or nectarines (drained, of course) for the fresh nectarines.
Step-by-Step Instructions
Follow these simple steps to create your own batch of sunshine muffins:
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
Personal Experience
I always use paper liners because they make cleanup so much easier. But if you don’t have any on hand, greasing the muffin tin works just as well. Just make sure you grease it really well, or the muffins will stick!
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Friendly Guidance
Don’t worry if you don’t have a whisk. A fork will work just fine! Just make sure you mix the dry ingredients really well so that the baking powder and baking soda are evenly distributed.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract.
Real-Life Tips
I learned the hard way that it’s important to let the melted butter cool slightly before adding it to the eggs. Otherwise, you’ll end up with scrambled eggs!
- Pour the wet ingredients into the dry ingredients and stir until just combined.
Personal Experience
Be careful not to overmix the batter. Overmixing can result in tough muffins. Just stir until the dry ingredients are moistened. It’s okay if there are a few lumps.
- Gently fold in the diced nectarines.
Family-Tested Wisdom
My husband always asks me to add a little cinnamon to the batter when I’m making these muffins. He says it enhances the flavor of the nectarines.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Encouraging Support
If you don’t have a muffin scoop, you can use a large spoon to fill the muffin cups. Just try to fill them evenly so that the muffins bake at the same rate.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Real-Life Tips
I always check the muffins after about 15 minutes to make sure they’re not browning too quickly. If they are, I’ll tent the muffin tin with foil to prevent them from burning. According to the USDA Guide to Safe Cooking Temperatures, the internal temperature for baked goods should be at least 165°F (74°C).
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Personal Experience
I learned the hard way that it’s important to let the nectarine muffins cool slightly before transferring them to a wire rack. Otherwise, they’ll fall apart!
Serving Ideas
In our house, serving these nectarine muffins is super simple. We often enjoy them warm straight from the oven, especially on weekend mornings. Sometimes, I’ll whip up a quick glaze by whisking together powdered sugar and a little milk or lemon juice, then drizzle it over the cooled muffins for an extra touch of sweetness.
Family-Style Serving
We love having these with a simple glass of milk or a cup of coffee. My kids enjoy them as an after-school snack, too.
Personal Presentation Tips
I like to sprinkle a few extra diced nectarines on top of the muffins before serving – it makes them look extra pretty.
Real-Life Occasions
These have become our go-to for potlucks, bake sales, and even brunch gatherings with friends. They’re always a hit!
Honest Portion Talk
This recipe says it makes 12 muffins, but in our house, they disappear pretty quickly! Especially when my teenage son is around.
Family Preferences
My daughter loves spreading a little cream cheese on her muffin, while my son prefers his plain.
Practical Leftover Ideas
If we somehow have leftovers (which is rare), they make a great addition to lunchboxes or a quick breakfast on the go. You can also freeze them for later!
FAQs
Q: Can I use frozen nectarines in this recipe?
A: While fresh nectarines are definitely ideal, you can use frozen nectarines if that’s what you have on hand. Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter. They might make the muffins a little more moist, so you might need to add a tablespoon or two of extra flour.
Q: Can I make these muffins ahead of time?
A: Absolutely! These muffins are great for making ahead of time. You can store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Q: Can I freeze these muffins?
A: Yes, you can freeze these muffins for up to 2 months. Just wrap them individually in plastic wrap and then place them in a freezer bag or airtight container. To thaw, simply let them sit at room temperature for a few hours or warm them in the microwave for a few seconds.
Q: Can I substitute another fruit for the nectarines?
A: Of course! Peaches, plums, or even berries would all be delicious in these muffins. Just make sure to adjust the amount of sugar accordingly, depending on the sweetness of the fruit.
Q: My muffins are coming out dry. What am I doing wrong?
A: There are a few reasons why your muffins might be coming out dry. First, make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in tough, dry muffins. Second, make sure you’re measuring the flour correctly. As I mentioned earlier, spoon the flour into the measuring cup instead of scooping it out. Finally, make sure you’re not overbaking the muffins. Start checking them for doneness after about 15 minutes and remove them from the oven as soon as a toothpick inserted into the center comes out clean.
Q: Can I make these muffins vegan?
A: Yes, you can make these muffins vegan by substituting the butter with a vegan butter substitute, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the buttermilk with a plant-based milk alternative like almond milk or soy milk mixed with 1 tablespoon lemon juice or vinegar.
Q: Can I add chocolate chips to these muffins?
A: Oh, absolutely! Mini chocolate chips would be a delicious addition to these muffins. You could also add some chopped nuts, like pecans or walnuts. I know my family loves pumpkin chocolate chip muffins.
Conclusion
These fresh nectarine muffins are more than just a recipe; they’re a little piece of our family’s happiness. From Lily’s picky-eater days to Sunday brunches with loved ones, they’ve been a constant source of joy and deliciousness. I hope this recipe brings as much joy to your family as it has to mine. Don’t be afraid to experiment and make it your own! Love strawberry cream cheese muffins? Add some cream cheese frosting to these!
Here are a few of my personal tips for nectarine muffins success:
- Always let the melted butter cool slightly before adding it to the eggs. I learned this the hard way when I ended up with scrambled eggs in my batter!
- Don’t overmix the batter! Overmixing can result in tough muffins. Just stir until the dry ingredients are moistened.
- Use a toothpick to check for doneness. The muffins are done when a toothpick inserted into the center comes out clean.
My son loves these with a sprinkle of cinnamon, while my daughter prefers them with a dollop of whipped cream. There are endless ways to enjoy them!
I’d love to hear how these nectarine muffins turn out for your family – drop me a comment and let me know! Maybe you can adjust this fresh nectarine muffin recipe to become your own signature baked nectarine good! Happy baking, and I hope this becomes as beloved in your kitchen as it is in mine!
PrintEasy Nectarine Muffins: A Taste of Summer
These nectarine muffins are bursting with fresh fruit flavor and have a delightful crumbly topping. Perfect for breakfast or a sweet treat!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 ripe nectarines, diced
- Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter, diced, 1/4 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced nectarines.
- Prepare the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Fill each muffin liner about 2/3 full with batter. Sprinkle streusel topping evenly over the muffins.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use ripe but firm nectarines. You can also substitute peaches or plums. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: muffins, nectarine, breakfast, fruit, baking