Brown Sugar Nectarine Muffins #MuffinMonday

These Brown Sugar Nectarine Muffins are the perfect snack or on-the-go breakfast, not too sweet and filled with healthy fruit. Your family will love them! 

Seasonal fruit-filled muffins are one of my favorite things to bake. I always feel just a little more virtuous when I know my ingredients are mostly sourced locally and I’m fortunate that my nearby grocery store proudly displays the origin of their produce. 

A couple of years ago, I ordered a box of Georgia peaches from the The Peach Truck – you’ve probably seen their ads on social media lately – and while the peaches were wonderful, they had come a good distance to get to me. Also, the minimum order is 25 lbs. I must have lost my mind to think three people could eat 25 lbs of peaches!

I made pie. I made jam. I made spicy chutney. We ate COUNTLESS peaches! Finally, I cut them off the pits and froze sliced peaches with a little sugar in Ziploc bags. I learned my lesson though. Never ordering from The Peach Truck again! At least not alone. Perhaps someday I’ll share a box. 

Besides, I really do prefer nectarines with their smooth skins. Just me?

Ingredients for 6 muffins

3/4 cup or 94g all purpose flour

1/4 cup or 50g brown sugar, plus extra for topping

1 tablespoon cornstarch

1 teaspoon baking powder

1/4 teaspoon cinnamon

1 ripe but firm nectarine (about 6 oz or 170g whole)

1/3 cup or 80ml milk

1/4 cup or 57g unsalted butter, melted and cooled

1 large egg

1 teaspoon vanilla extract

Method

Preheat the oven to 350°F or 180°C. Line a 6-cup muffin pan with baking cups or grease the pan with a little oil or butter.

Discard the pit from the nectarine and cut it into small pieces. Set aside six pieces to top the muffins. 

In a large bowl, whisk together the flour, sugar, cornstarch, baking powder and cinnamon. Stir in the big pile of chopped nectarines and separate the pieces, coating them all with the dry ingredients.

In a separate bowl, whisk together the milk, melted butter, egg and vanilla. 

Pour the wet ingredients into the dry and fold until just combined. 

Scoop the batter into the prepared pan. Top each with the reserved piece of nectarine and sprinkle a bit of brown sugar on top of each muffin. 

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Set on a wire rack to cool. 

Enjoy!

It’s the last Monday of the month and that means it’s Muffin Monday! How is June almost over already? Check out the lovely muffins my blogger friends are sharing with you. 

• Brown Sugar Nectarine Muffins from Food Lust People Love
• Sausage Pancake Muffins from Jolene's Recipe Journal
• Sourdough Brownie Muffins from Zesty South Indian Kitchen
• Zucchini Carrot Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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