Cinnamon-Spiced Nectarine Muffins

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/18/19
Nectarine Muffins

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 12 servings
Nutrition Facts (per serving)
247 Calories
15g Fat
24g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 247
% Daily Value*
Total Fat 15g 20%
Saturated Fat 6g 32%
Cholesterol 97mg 32%
Sodium 353mg 15%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Protein 5g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I thought these muffins were an excellent way to use fresh nectarines. They would be great with peaches as well!

Cinnamon spices the muffins, optional chopped pecans add extra texture, and the cinnamon-sugar topping is the perfect finishing touch.

Ingredients

  • 1 1/2 cups nectarines (or peaches, diced)
  • 2 teaspoons lemon juice
  • 1 1/2 cups/7 ounces all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter (melted)
  • 1/4 cup milk
  • 1 large egg
  • Optional: 1/2 cup pecans (chopped)
  • 4 teaspoons sugar mixed with 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 400 F (200 C/Gas 6). Grease and flour 12 muffin cups or line with paper liners.

  3. Toss chopped nectarines or peaches with lemon juice. Set aside. 

  4. Combine flour, brown sugar, baking powder, 1 teaspoon cinnamon, and salt in a large bowl. Break up any stubborn lumps in brown sugar with a wooden spoon or pastry cutter.

  5. In another bowl, whisk together butter, milk, and egg.

  6. Stir milk mixture into the dry ingredients and blend just until moistened.

  7. Fold in the diced fruit along with pecans, if using.

  8. Spoon into muffin cups, filling about two-thirds full; sprinkle each muffin with a little sugar-cinnamon mixture.

  9. Bake in a preheated 400 F for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.

  10. Cool for about 3 minutes in pan then remove to cool completely.

Tip

  • Do not fill the muffin tins more than two-thirds full, otherwise your muffins will expand too much and overflow. Filling only two-thirds up the cup allows enough room for the muffins to expand, without going wild.