BLUEBERRY-NECTARINE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 13
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.
THE BEST PEACH NECTARINE MUFFINS
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
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.
NECTARINE MUFFINS RECIPE - (4.1/5)
Provided by á-11624
Number Of Ingredients 13
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 CUPCAKE
Filled and topped with fresh stone fruit, everyone's favorite handheld treat gets a summertime update.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h20m
Yield Makes 1 dozen
Number Of Ingredients 13
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.
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- To prepare the brown butter, melt the butter in a medium-sized saucepan over medium heat. As the butter melts, whisk it frequently until foam begins to appear. Once you see the foam, whisk constantly until the butter begins to brown and it smells nutty and fragrant. Remove from the heat and allow to cool. (Note: butter can go from brown to burnt very quickly so do not leave it unattended).
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