Honey Nectarine Muffins

Hot from the oven, these muffins are filled with late summer nectarines and warming honey.  The perfect treat to go along with your coffee or tea on a cozy fall day!  

Honey Nectarine Muffins

As fall approaches we find ourselves wanting to snuggle in with the colder weather.  A great breakfast or snack, such as a muffin, will give you all the warm comfort feels that you crave.  

This one highlights late summer stone fruit, specifically nectarines.  Colored like a sunset, nectarines are sweet and succulent.  They are a healthy addition for baked goods.  We are also highlighting honey in this muffin.  I have replaced the refined sugar for honey to give it that warming flavor which results in a slightly less sweet muffin overall.  The addition of a mashed ripe banana keeps the muffins moist.  All combined, this is one great muffin!

Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• honey
• baking powder
• salt
• ripe banana
• nectarines

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties
• Fall tailgating

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Substitute 1/2 cup of sugar or brown sugar for the honey

• Switch up the fruit, peaches or plums would be perfect.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Honey Nectarine Muffins

yield:  6 muffins

1/2 medium banana, mashed

1 egg, beaten

1/4 cup milk

1/4 cup canola oil

1/4 cup honey

11/2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1 nectarine, peeled and diced

Preheat your oven to 400 degrees.  Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl mash the banana.  Then add the egg, milk, canola oil, and honey.  Whisk to combine.  Add the flour, salt, baking powder.  Stir until just combined.  Do not overmix.  Fold in the chopped nectarines.

Using a large cookie scoop, distribute the batter evenly among the 6 muffin wells.  

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove from the pan and allow to cool on a wire rack.  Serve.