Nectarine and hazelnut muffins
Nectarine and hazelnut muffins combine juicy nectarines and crunchy hazelnuts with warm cinnamon and brown sugar, resulting in a delightful treat. These muffins are easy to prepare and perfect for breakfast or as a snack.
Cook time 25 min
Prep time 15 min
Ingredients:
1 nectarines1/2 cup self-raising flour
3/4 cup sugar
2 tsp cinnamon
1/3 cup hazelnuts
2 eggs
1/2 cup olive oil
1/2 cup buttermilk
1/3 cup oats
1 tbsp butter
2 tsp brown sugar
Nectarine and hazelnut muffins are a delightful combination of juicy nectarines and crunchy hazelnuts, making for a perfect treat for breakfast or a snack. The addition of cinnamon and brown sugar provides a warm and comforting flavor, while the oats and buttermilk add a hearty texture. These muffins are both easy to make and delicious to eat.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it with butter or non-stick spray.
- Wash, pit, and dice the nectarine into small pieces.
- In a large bowl, combine the self-raising flour, granulated sugar, and ground cinnamon.
- Stir in the chopped hazelnuts.
- In a separate bowl, whisk together the eggs, olive oil, and buttermilk until smooth.
- Pour the wet mixture into the dry mixture.
- Gently fold until combined, being careful not to overmix.
- Fold in the diced nectarine, distributing evenly throughout the batter.
- In a small bowl, combine the oats, melted butter, and brown sugar. Mix until well combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the oat mixture evenly over the tops of the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- The muffin tops should be golden brown and firm to the touch.
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy your nectarine and hazelnut muffins warm or at room temperature. They make a delicious breakfast or snack!
With a blend of sweet nectarines, crunchy hazelnuts, and a touch of cinnamon, these nectarine and hazelnut muffins are sure to be a hit. They are not only quick and easy to prepare but also full of nutritious ingredients. Enjoy them warm from the oven or as a delicious snack throughout the day.
Nectarine and hazelnut muffins FAQ:
Bake the Nectarine and Hazelnut Muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. They're done when a toothpick inserted into the center comes out clean.
The muffins are done when the tops are golden brown and firm to the touch, and a toothpick inserted into the center comes out clean. If it has wet batter on it, bake for a few more minutes.
Yes, you can substitute hazelnuts with other nuts like walnuts or almonds, depending on your preference. Just ensure they are chopped similarly to maintain texture.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage.
You can use whole wheat flour, but add a leavening agent like baking powder. For every cup of whole wheat flour, use 1 teaspoon of baking powder to achieve similar results.
Cooking Tips:
- Make sure the nectarines are ripe but firm to ensure they hold their shape and add a sweet flavor to the muffins.
- Toast the hazelnuts lightly before adding them to the batter for an extra depth of flavor.
- If you don't have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes.
- Fill muffin cups two-thirds full to allow room for the muffins to rise without spilling over.
- For an even more decadent treat, sprinkle a mixture of oats and brown sugar on top of each muffin before baking.
Nutrition Facts
10 ServingsCalories 160kcal
Protein 3.34g
Carbohydrates 27g
Fiber 1.53g
Sugar 18g
Fat 18g
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