Nectarine muffins are tender and rich muffins perfect for kicking off summer mornings.
This super easy nectarine muffin recipe is a great way to highlight the sweet juicy fruits without a lot of fuss in a handheld, delicious package.
Skip the Peeling
The great thing about nectarines is that they are simply fuzzless peaches. That lack of fuzz means one can skip the peeling.
Simply pit and chop the nectarines to toss into the muffin batter.
Freestone nectarines are super easy to pit and are ideal if you can find them. The pit will just pull right out of the fruitMost places that sell fruit for homecanners will have these varieties in stock. Clingstone nectarines will work but require that the pit be cut away from the fruit.
Want to Substitute Peaches?
Peaches could easily be substituted for the nectarines in this recipe. Do peel the peaches, however as the fuzzy peels are not going to leave the best mouth feel in the finished muffins.
These basic muffins are quite good just as written, however there are some ways to switch it up and add even more flavor:
- Add up to ½ cup chocolate chips to the batter
- Stir in up to ½ cup of chopped, crystallized ginger
- Add up to ½ cup chopped nuts to the batter
- Add up to 1 teaspoon almond extract to the batter
- Top with a simple streusel
How to Serve
This is a simple grab and go breakfast if you want it. Pair it with a protein shake for a filling boost.
Serve it as part of a brunch with fruit, eggs, and bacon.
How to Freeze
The recipe does make 18 muffins which might be too much to eat before they go stale at room temperature.
The baked muffins freeze beautifully. Simply place the baked muffins into an airtight bag or container.
Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
- 3 Cups Unbleached, All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 1/2 teaspoons Ground Ginger
- 1/2 Cup Salted Butter, melted
- 3/4 Cup Buttermilk
- 3 Eggs
- 1 Cup Sugar
- 2 Cups Chopped Nectarines
- Preheat oven to 400 degrees Fahrenheit. Grease muffin tins.
- In a large bowl, whisk together the flour, baking soda, baking powder, and ginger.
- In a small bowl, whisk together the melted butter, buttermilk, eggs, and sugar until completely combined.
- Pour the wet ingredients into the dry and mix until almost incorporated.
- Add the chopped nectarines and fold in until everything is completely mixed.
- Divide the batter amongst 18 muffins cups, filling each about 3/4 full.
- Bake in the preheated oven for 15 minutes or until an inserted tester comes out clean.
- Cool in pan on wire racks for 5 minutes.
- Remove the muffins from the pan and cool completely on wire racks.
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Nutrition Information:Yield: 18 Serving Size: 1 muffin
Amount Per Serving: Calories: 188Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 169mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 4g
I try but cannot guarantee this nutritional information is 100% accurate.