Nectarine and Oat Muffins
There is a muffin-monster living in my home. Really! I pull a batch of muffins out of the oven, turn around for 5 seconds, and there is one missing. I check the floor to see if I’ve dropped it and another goes missing by the time I get back.
The solution? Teach the muffin-monster to make his own muffins. Not unintended of course, he’s only 4! But he can measure, count, whisk, and line the muffin tins. His personal favorite muffin in the rotation is blueberry and rhubarb with cinnamon. Although, he did down about 3 of these for breakfast before I was able to cut him off.
Preheat the oven to 375 degrees F. Prepare your muffin tins with liners or grease the cups. This recipe makes 24 regular sized muffins, 48 mini muffins, or 12 regular and 24 mini (which is the configuration we normally use).
Dice up the nectarines (or peaches, if you prefer).
Next, pour all the dry ingredients in a bowl. Whisk to combine the ingredients and break up any lumps. Then, make a well in the middle and pour all the wet ingredients in. Gently whisk, but be careful not to overmix. We don’t want the muffin-monster to eat tough muffins!
Pour in the diced nectarines into the batter and very gently mix just until the nectarine pieces are evenly incorporated. Spoon into the prepared muffin cups, filling them about 3/4 to the top.
Bake regular size muffins for about 20 minutes and mini muffins for about 12. Remember that all ovens are different so the timing can vary. Even the same oven on a different day can alter the times a bit – last time I made these, the regular-sized muffins ended up already a bit over baked even though I always set the timer for 2 minutes before they should be done. Maybe because it was already a very warm day?
Cool the muffins on a cooling rack. At least try to wait long enough to not burn your fingers or mouth. I know it’s difficult, but I believe in you.
Another variation that I do sometimes, especially with super sweet peaches, is to replace the cardamom with ground ginger and bump up the spice to about a teaspoon and omit the vanilla. The spice from the ginger goes well with the sweetness of the peaches. Also feel free to swap out the cardamom for other spices like cinnamon, or even chai spice (which I would add close to a teaspoon of as well).
Whatever variation you decide on making, enjoy!
Nectarine and Oat Muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup rolled oats
- 3 tbsp brown sugar
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- ½ heaping tsp salt
- ¼ heaping tsp cardamom
- 2 ½ cups buttermilk
- 2 eggs, gently beaten
- 4 tbsp butter, melted
- 1 tsp vanilla extract
- 3 nectarines, diced (about 2 cups)
- Preheat oven to 375° F. Line muffin tins with papers or grease the cups.
- Combine all dry ingredients in a large bowl. Whisk until well combined and the lumps are broken up.
- Make a well in the middle of the dry ingredients and add the buttermilk, eggs, melted butter, and vanilla extract. Very gently whisk to combine.
- Add the diced nectarines and gently mix through with a spoon.
- Spoon into prepared muffin tins, filling the cups about 3/4 full.
- Bake regular sized muffins for about 20 minutes and mini muffins about 12 minutes. As ovens vary, your muffins may take a little less or more time to bake.
- Remove from tins and cool – at least long enough so that you don't burn our fingers or mouth! Enjoy!