After the cobbler, nectarine muffins were my next experiment. I based this recipe on an simple blueberry muffin recipe. With a little cinnamon kick and a sprinkle of brown sugar, it makes a lovely little breakfast treat (and another great way to use up those nectarines!).
This recipe makes about 16 regular-sized or 3 dozen mini muffins, and they freeze very well. (Just defrost overnight on the counter or pop in the microwave for about 45 seconds to enjoy again.)
3 cups flour
1 cup sugar
1 tsp. salt
4 tsp. baking powder
2/3 c. vegetable oil
2/3 c. milk
1 tsp. cinnamon
2 c. diced nectarines
2 Tbsp. brown sugar
Preheat oven to 400°F.
Mix flour, sugar, salt and baking powder. In a separate bowl, beat oil, eggs, milk and cinnamon. Stir liquid mixture into dry ingredients. Mix until well blended (batter will be thick). Fold in diced nectarines.
Ladel batter into lined or greased muffin tins. Fill each tin 2/3-3/4 full.
Sprinkle brown sugar over top of each muffin (about 1/4 tsp. per muffin).
Bake at 400°F for 15-17 minutes (for regular-sized muffins) or until toothpick inserted comes out clean.
For mini muffins, bake about 8-10 minutes or until toothpick inserted comes out clean.