I made these muffins a while ago already, when I suddently felt the urge to give my basic muffin recipe an update because I wasn’t entirely happy with it. Given the fact that I still had some nectarines leftover, the choice for this muffin flavour combo was easily made. Add a little bit of lemon zest and some cinnamon for a deeper flavour, and you’ve got yourself a nice and fresh fruit-based muffin, perfect for summer.
As for the changes I made to the recipe: I added milk to the recipe, which is very common in muffin recipes anyway, but I decided to leave it out of mine way back when because I never had milk in my fridge (solid reason, I’d say). It does give your muffins this extra bit of moisture and a more silky texture, which sounds like something every muffin needs, right?
It’s been a bit silent on here for the last month. In fact, this is my first post all month, and it’s the first of July tomorrow. Oops. At the start of the year I told you guys I was going to take it easy with all of my hobbies and just do things when I felt like doing them, and that’s exactly what has happened this month. I was quite busy and stressed what with a holiday and an upcoming move, so there just wasn’t any room in my head for blogging. The holiday has come and gone now, but we’re moving in August, so we’ll see how much I get around to blogging until then! Always a surprise…
For now, let’s get to the recipe, shall we? These muffins are very easy to make and they’re the perfect sweet snack on a nice summer day!
You’ll need… (for 12 muffins)
- 250 g plain flour
- 150 g white chaster sugar
- pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 120 ml sunflower oil
- 2 eggs (medium)
- 200 ml whole milk
- zest of 1 lemon
- 3 necarines, diced (200 g in total)
- muffin tin (for 12 muffins)
- optional: 12 paper cases
- and an oven, of course! These muffins need to be baked at 200 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix the dry ingredients together Firstly, you need to take a large bowl and mix together the flour, sugar, salt, ground cinnamon, baking soda and baking powder. Baking powder tends to be a bit lumpy, so I always sieve it above the bowl so it gets distributed evenly throughout the mixture.
2. Mix the wet ingredients together The wet ingedrients basically means: everything else. Take a smaller bowl and mix together the sunflower oil, the milk and the eggs until they’re combined. Also add the lemon zest and the pieces of nectarine and gently mix them through.
3. Add wet ingredients to dry ingredients Create a little well in the middle of the dry ingredients, and pour in the wet mixture. Use a (wooden) spoon to gently fold everything together. Do not overmix — it is okay to still see little bits of flour. If you overmix the batter, your muffins will turn out too tough.
4. Divide the batter over the paper cases Divide your paper cases over the muffin tin (or grease the tin if you don’t use paper cases) and then spoon the mixture into the cases/tin.
5. Bake! Put the muffin tin into your preheated oven and bake the muffins for about 20 minutes, or until they’re golden on top and an inserted skewer comes out clean. When they’re done, take the tin out of the oven and let the muffins cool for 5-10 minutes before transferring them to a wire rack and letting them cool completely.
And there you have it! Your own deliciously fresh nectarine muffins – enjoy!
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