These Nectarine Muffins are the perfect treat to celebrate summer’s sweetest stone fruit. Bursting with juicy nectarines and a hint of warm cinnamon, they’re moist, fluffy, and make a delicious breakfast, snack, or light dessert. Whether served warm from the oven or packed for a picnic, these muffins never disappoint.
A Brief History
Muffins have long been a bakery staple in both American and British traditions, with American-style muffins being quick breads leavened with baking powder or soda. The use of seasonal fruit like nectarines came into fashion as home bakers sought ways to reduce waste and celebrate fresh ingredients. Nectarines, with their smooth skin and slightly tart flavor, bring a delightful twist to traditional fruit muffins.
Why You’ll Love It
Soft, tender crumb with chunks of fresh nectarine
Easy to make with simple pantry ingredients
Perfect for breakfast, brunch, or on-the-go snacking
Warm cinnamon flavor that complements the fruit
Recipe (Makes 12 Muffins)
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 3/4 cup buttermilk (or milk + 1 tsp vinegar)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups chopped fresh nectarines (about 2 medium)
Instructions:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs, buttermilk, oil, and vanilla until combined.
- Pour wet ingredients into the dry and mix until just combined. Fold in the chopped nectarines gently.
- Scoop the batter evenly into the prepared muffin tin.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Tips & Variations
- Substitute nectarines with peaches or plums if desired
- Add a crumb topping for extra texture
- Mix in chopped nuts like pecans or walnuts
- Sprinkle turbinado sugar on top before baking for a sweet crunch
Ingredients
Method
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon if using.
- In a separate bowl, mix melted butter, sugars, eggs, milk, and vanilla.
- Combine wet and dry ingredients until just mixed. Fold in diced nectarines gently.
- Spoon batter into muffin cups, filling ¾ full.
- Bake 18–20 minutes, or until tops are golden and a toothpick comes out clean.
- Cool slightly and enjoy warm or at room temperature.
Frequently Asked Questions
Yes, just make sure to drain canned nectarines and thaw frozen ones. Pat them dry to avoid adding extra moisture to the batter.
Absolutely! Use a dairy-free milk like almond or oat mixed with vinegar in place of buttermilk, and opt for a neutral dairy-free oil.
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. You can also freeze them for longer storage.
Pop them in the microwave for about 10–15 seconds to bring back that fresh-from-the-oven warmth.
If you enjoy fruity baked goods, don’t miss our Peach Cobbler, Blueberry Muffins, and quick Breakfast Smoothie—perfect companions for these Nectarine Muffins.
- Peach Cobbler or Fruit Crumble – for fruit-based dessert lovers
- Breakfast Smoothie – to complete a morning menu