Nectarine Muffins Recipe 415

NECTARINE MUFFINS RECIPE - (4.1/5)

Steps:

• Preheat oven to 400F. Add liners to muffin tin. In a large mixing bowl, mash the avocado very well. Add the granulated sugar, oil, Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine. Add 1 cup flour, baking powder, and stir until just combined. Set bowl aside. In a small bowl, toss nectarines with 2 tablespoons flour. This is an important step. It prevents them from sinking while baking. Gently fold the nectarines into the batter. Divide batter evenly among cups in prepared pan. Bake at 400F for 10 minutes. Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. Muffins are done when a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow muffins to cool in pan for about 10 minutes before removing.

NECTARINE MUFFINS

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.

THE BEST PEACH NECTARINE MUFFINS

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

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.

NECTARINE CUPCAKE

Steps:

• Preheat oven to 350 degrees. Make the cupcakes: Sift together flour, baking powder, and 1/4 teaspoon salt. Stir together milk and vanilla.
• Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating twice with milk mixture.
• Line a standard muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and an additional 2 tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.
• Make the topping: Whisk together cream, sour cream, and sugar to medium peaks. Top cupcakes with a dollop of cream and nectarine slices.