Nectarine Muffins Recipe 415

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NECTARINE MUFFINS



Nectarine Muffins image

These sweet and tender nectarine muffins are perfectly spiced and remind me of a nectarine cobbler. Perfect for breakfast, snack or packed in a school lunch.

Provided by Nicole Cross

Categories     Breads

Time 40m

Number Of Ingredients 12

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3/4 cup packed light brown sugar
1/3 cup melted butter
1 1/2 teaspoons vanilla extract
1 cup diced fresh nectarine

Steps:

  • Preheat oven to 375 degrees. Grease a 12-cup muffin tin with butter or nonstick cooking spray or line with paper cups. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined. In a separate bowl, whisk together the eggs, buttermilk, brown sugar, melted butter, and vanilla extract. Pour the egg mixture into the flour mixture and stir with a large spoon until just combined. (Make sure to scrape all the flour up off the bottom of the bowl.) Gently fold in the diced nectarines. Divide batter between the 12 muffin cups. (A mechanical ice cream scoop works great for this.) The cups will be almost completely full. Bake at 375 degrees for about 25 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean. After a few minutes, remove muffins from pan and let cool on a wire rack.

Nutrition Facts : Calories 214 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 muffin, Sodium 382 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

THE BEST PEACH NECTARINE MUFFINS



The Best Peach Nectarine Muffins image

After making muffins this way I will never use a different recipe. You can use whatever fruit you want. I've made them with mangoes and blueberries, peaches & blackberries as well as the peaches and nectarines.

Provided by georgi

Categories     Quick Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 ripe peach (peeled, pitted, and diced)
1 ripe nectarine, pitted and diced (or use 1 1/2 cup other fruit)
1/8-1/4 cup brown sugar

Steps:

  • Preheat oven to 400 degrees.
  • Grease 8 muffin cups or use paper liners.
  • In a large bowl combine flour, white sugar, salt, and baking powder.
  • Add oil, egg, and milk.
  • Stir only until blended together.
  • Fold in fruit.
  • Fill muffin tins to the top.
  • Sprinkle tops with brown sugar.
  • Bake 15-20 minutes.

BLUEBERRY-NECTARINE MUFFINS



Blueberry-Nectarine Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup granulated sugar
1/2 cup vegetable oil
1/2 cup sour cream
2 large eggs
1/4 teaspoon pure almond extract
2 small nectarines, pitted and chopped (about 1 3/4 cups)
1/2 cup blueberries
1/4 cup sliced almonds
Coarse sugar, for topping

Steps:

  • Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the granulated sugar, vegetable oil, sour cream, eggs and almond extract in a medium bowl; stir into the flour mixture until just combined with small bits of flour remaining. Stir in the nectarines and blueberries.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle the almonds on top, then sprinkle with coarse sugar. Bake until the muffins are golden and the tops spring back when gently pressed, about 20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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