Enjoy delicious nectarine muffins with a delightful crumb topping. This recipe is perfect for anyone who loves nectarines' sweet and tangy flavor. You can easily make them using basic ingredients.
Our nectarine muffins are a perfect mix of fruity and crumbly goodness. Each bite contains juicy nectarine chunks, topped with sweet and crunchy crumbles or streusel. Just follow our simple recipe, and you'll have warm, golden-brown muffins ready to eat in no time.
This tasty nectarine muffin recipe is a wonderful way to make the most of ripe nectarines this summer. They make a delightful morning treat, a quick snack, and an excellent addition to a school lunchbox.
To make the most of the nectarine season, try our amazing Nectarine Cake Recipe. Or make the Peach Cobbler Bread or the Sour Cream Peach Cake using nectarines instead of peaches.
Check out more delicious muffins using summer fruit: White Chocolate and Raspberry Muffins, Quark Muffins with Cherries, or Chocolate Cherry Muffins.
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Recipe ingredients
- Nectarines: Depending on their size, you will need 2 to 3 nectarines. Start with two and only chop the third one if necessary. I added about 4-5 cubes onto each muffin.
- Alternatively, use peaches, either fresh or canned.
- Batter ingredients: All-purpose or cake flour, granulated white sugar, baking powder, a little bit of salt, unsalted butter, eggs, sour cream, and vanilla extract.
- Crumble ingredients: Unsalted butter, all-purpose flour, and granulated sugar.
Variations
- Add ¼ - ½ cups of milk/semi-sweet or white chocolate chips, chopped walnuts, or pecans. Add about ½ teaspoon ground cinnamon to the batter.
- Replace the streusel with half a batch of coconut streusel used for the German Red Currant Cake; it goes perfectly with these nectarine muffins.
Tools
- Large bowl
- Medium mixing bowl
- Handheld mixer or stand mixer with paddle attachment
- 12-hole muffin tray and muffin papers
How to make nectarine muffins with crumb topping?
To make the batter, I used one of our favorite muffin recipe with sour cream, a simple recipe requiring the dry and wet ingredients to be mixed all at once and using just one bowl. I topped the batter with fresh nectarines and with a sweet and delicious streusel crumb topping.
- Make the crumbles (1,2) and chop the fresh fruits into small pieces before you make the batter.
- Batter: Place all batter ingredients in a separate bowl and whisk with a handheld mixer until smooth. Spoon the flour mixture into a muffin pan lined with paper liners (3,4).
- Add the diced nectarines on top of each muffin. Sprinkle tops with the crumble topping (5,6).
- Bake the nectarine muffins in the preheated oven for 20-25 minutes; the streusel topping should be lightly golden brown (7,8).
- Cool for 5-10 in the muffin tin, then transfer them to a wire rack and let them cool completely.
- Optional icing: You can dust them with powdered sugar or make a simple icing and drizzle it over them.
- To make the icing, whisk 1 cup/ 120 g icing sugar with about 3 tablespoons milk and a few drops of vanilla extract.
Expert Tips
- The most important tip: Always use a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results. Measuring flour and butter using cups is tricky.
- Follow these steps in order: First, prepare the crumbles and chop the nectarines. Afterward, make the batter. Avoid letting the batter wait while you do other tasks like preparing the streusel and preheating the oven, as this can cause the baking powder to lose effectiveness, causing the baked goods not to rise as well as they should.
- Crumb topping: Don't mix the ingredients too much, or you'll get a paste-like texture. Keep it crumbly.
Recipe FAQ
I never do. The skin is soft, and you will not feel it once the muffins are baked. However, you can blanch the nectarines and remove the skin if you wish. Or you can try to remove the skin with a vegetable peeler.
No, it's not needed. The muffin batter is thick enough so the peaches won't sink too much into it.
Sure! As mentioned above, you make peach muffins with canned or fresh fruit. And you could make these wonderful treats with almost any fruit or berry. How about making them with plums, cherries, apples, blueberries, or raspberries?
How to store muffins with nectarines?
- Store at room temperature for 2-3 days or refrigerate in an airtight container for up to 1 week.
- Freeze them in an airtight container or a freezer bag for up to 3 months. Thaw them in the fridge or on the counter.
- Reheat: To warm up muffins from the fridge or freezer, use the microwave in 30-second intervals until heated (about 30 seconds for refrigerated nectarine muffins or 60 to 90 seconds for frozen ones).
More fruit bakes
More fruity muffin recipes
Recipe
Easy Nectarine Muffins
Equipment
- Handheld mixer or stand mixer with paddle attachment
Ingredients
- 2-3 nectarines as needed, Notes 1, 2
Crumb topping (Note 3):
- 120 g all-purpose flour 4.2 oz/ 1 cup
- 100 g granulated sugar 3.5 oz/ ½ cup
- pinch of salt
- 110 g unsalted butter room temperature, 3.5 oz/ ½ stick
Muffin batter:
- 110 g unsalted butter soft, 3.5 oz/ ½ stick
- 150 g granulated sugar 5.5 oz/ ¾ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g all-purpose flour 7 oz/ 1 ⅔ cups
- 2 teaspoons baking powder
- 1 pinch of salt
- 125 g sour cream 4.5 oz/ ½ cup
Instructions
- Preheat the oven to 180°C/ 350°F. Line a muffin tin with paper liners.
- Nectarines: Chop them into regular pieces and set them aside. 2 to 3 nectarines
- Crumb or streusel topping: Combine the flour, sugar, and salt in a medium bowl. Add pieces of soft butter and combine the ingredients with a knife or with your fingers (I prefer to use the fingers) until combined but still clumpy. Don't over-mix, or the mixture will become a paste. Set aside until needed. 120 g/ 1 cup flour + 100 g/ ½ cup sugar + a pinch of salt + 110 g/ ½ stick butter
- Muffin batter: Place all the ingredients in the large bowl and mix until the batter is smooth. 110 g/ ½ stick butter + 150 g/ ¾ cup sugar + 2 large eggs + 1 teaspoon vanilla extract + 200 g/ 1 ⅔ cups flour + 2 teaspoon baking powder + a pinch of salt + 125 g/ ½ cup sour cream
- Assemble: Divide the batter evenly between the prepared muffin cups. Top each cup with 4-5 nectarine cubes. Top with the streusel mixture.
- Bake for 20 to 25 minutes, depending on the oven; they are ready when lightly golden. Cool for about 5 minutes, remove them from the tray, and let them cool completely on a wire rack.
- Optional: Sprinkle them with powdered sugar or ice them before serving. To make the icing, whisk 1 cup/ 120 g icing sugar with about 3 tablespoons milk and a few drops of vanilla extract.
Notes
- Always use a digital kitchen scale in baking (the Amazon link opens in a new tab); it guarantees the best results. Measuring flour and butter using cups is tricky.
- Nectarines: You'll need 2 to 3, depending on their size. Start with two and only chop the third one if necessary. I placed 4-5 cubes onto each muffin.
- Peaches (fresh or canned) are a great substitute.
Brooke says
These were soooo good! So fluffy and light. I subbed sour cream for vanilla Greek yogurt just because I had that, but otherwise followed recipe to a T. I also baked them a lot longer but that could be my ovens fault, either way recipe was amazing and I’ll definitely be making them again!
Adina says
So glad to hear it! Thank you for the feedback.