Easy Nectarine Muffins

5 from 2 votes

Enjoy our tasty nectarine muffins with a crunchy crumb topping. Ideal for nectarine fans, this easy recipe uses simple ingredients.

Prep Time25

Cook Time25

Course: Dessert, Muffins and Cupcakes

Cuisine: American

Servings: muffins

Calories: 352kcal

Author: Adina

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.

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.