Nectarine Buttermilk Muffins #MuffinMonday

These nectarine buttermilk muffins are tender and delicious. The ripe nectarines make these sweet enough without a lot of added sugar. They are so good!

In the UK, stone fruit is often sold with a label saying “ripen at home.” I shunned the peaches and nectarines for that very reason because in the States, when I pick up fruit in the supermarket and want it to smell like what it is! 

I finally had to get over that or I’d never get to enjoy a summer nectarine and I love them dearly. Like with avocados, the “ripen at home” fruit is a balancing act of leaving them be and then eating them all quickly. Or when they go a little too soft, baking them in muffins. Win-win. 

Nectarine Buttermilk Muffins

This recipe makes nine regular size muffins. I was super excited when I came across this pan in my mom’s house because it fits in my Ninja 9-in-1 oven. No need to turn the big oven on to bake! I use the bake setting so it takes just as long but the advantage is very little preheating time. These can also be baked in a normal oven, same temperature and time. 

Ingredients

1 1/2 cups or 190g flour

1/2 cup or 100g granulated sugar 

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup or 110g chopped fresh nectarines, plus extra for topping, optional

1/3 cup or 80ml canola or other light, plus more for greasing pan (if not using paper muffin liners)

1/2 cup or 120ml buttermilk

2 large eggs, at room temperature

Optional for decoration: pearl sugar 

I used about 1 1/2 tablespoons

Method

Preheat the oven to 350°F or 180°C. Line a 9-cup muffin pan with baking cups or grease the pan with a little oil. 

Cut part of a second nectarine into thin slices to use as topping/decoration. I used the nicest ones for the muffins and ate the rest.

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

In a separate bowl, whisk together the buttermilk, oil and eggs. Pour the wet ingredients into the dry and fold until just combined. 

Divide the batter between the muffin cups. 

Top each with a slice of nectarine and sprinkle on the pearl sugar, if using.

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 so that means it’s time for Muffin Monday! Check out the lovely muffins my friends are sharing:

• Blueberry-Topped Lemon Ricotta Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice 
• Cookies and Cream Muffins from Karen's Kitchen Stories
• Half and Half Muffins from Passion Kneaded
• Nectarine Buttermilk Muffins from Food Lust People Love
• Roasted Rhubarb Muffins from A Day in the Life on the Farm
• Sourdough Banana Bread Muffins from Zesty South Indian Kitchen

#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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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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Boozy Nectarine Crumble

Nectarines lavishly drenched in golden rum are topped with a mix of flour, sugar and butter to make this boozy nectarine crumble. 

When I want to recall fond memories of when we were still able to travel and visit with friends, I bake what I call Caroline’s boozy nectarine crumble, so named for the friend who showed me how to make it. 

Her recipe was simple, made with sweet ripe summer nectarines, bought at an outdoor market in southern France. They needed no sugar, except for what’s in the crumble topping. They do need, Caroline exclaimed, a lavish drenching with golden rum, as she poured it on without measuring. 

You can read more about that holiday in France on my Cheese Shallot Pie post. We ate so well and I swoon to remember it! 

Boozy Nectarine Crumble

Caroline made her crumble topping with equal parts flour and sugar and 2/3 that measure of unsalted butter. In other words, 6 oz flour, 6 oz sugar and 4 oz butter, all by weight. Or, she continued the instructions, use the same proportions for however much crumble you need. For my smaller baking dish (11 x 8 in or 28 x 20cm oval), I kept the same proportions but in a smaller amount. Caroline was, after all, feeding crowd of us.

Ingredients

1 1/2 lbs or 700g nectarines, chopped. 

1/2 cup or 120ml rum

9/10 cup or 113g flour (This is a weird measurement if you don’t have scales. Just eyeball it. A little more or a little less flour isn’t going to matter.)

Scant 2/3 cup or 113g sugar

1/3 cup or 75g butter

Method

Preheat your oven to 350°F or 180°C. Cut the flour, butter, sugar together to form a damp sandy crumble. Set aside. 

Pit the nectarines and cut them in small chunks and place in a large bowl. Caroline said, and I quote, “Drench them lavishly with rum!” so pour on at least 1/2 a cup or 120ml.

Pile the boozy nectarines in your baking dish and top with the crumble. 

Bake the crumble in your preheated oven for about 30-35 minutes or until topping is crunchy and golden and the nectarines are soft and bubbling. 

Spoon on plates to serve, topping with thick cream, if desired. 

Enjoy! 

Welcome to Sunday FunDay! Today we are sharing fruity desserts so check them out below. Many thanks to our host, Sneha of Sneha's Recipe.

• Banana Enchiladas From A Day in the Life on the Farm
• Blackberry Lemon Bars From Karen's Kitchen Stories
• Boozy Nectarine Crumble From Food Lust People Love
• Cherry Pie Bars From Making Miracles
• Fruit & Chocolate Trifle From Sneha's Recipe
• Lattice-Topped Apple Pie From Culinary Adventures with Camilla
• Lemon Cheesecake with Lemon Curd Topping From Amy's Cooking Adventures
• Mango & Vanilla Panna Cotta From Mayuri's Jikoni
• Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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