The other day at my local PCC, on otherwise difficult day with my two home-for-summer-vacation daughters, I passed nine different varieties of sun-ripened fruit. “Oh these are the best,” said the produce dude with the Bodhi tree tattoo on his broad shoulder. “Really,” he said, showing me his pearly white teeth as he handed me a Yakima nectarine. I bit into the fruit, and juice sluiced down my chin, which gave my six-year old a leg up. With a dimpled smile she said, “Now look at who’s making the mess!”
Juicy ripe fruit deserves to be eaten, but slightly over ripe fruit is great for baking. I like nectarines though because they are slightly cheaper at my local market and so far this year they’ve been a tangier than the peaches from Eastern Washington. The crumb of this muffin is sweet, but not overly so and fine-crumbed enough that my kids will eat this for breakfast or dinner.
- 1/3 cup (67g) packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (50g) granulated sugar
- 2 large eggs
- 1/2 cup (120g) yogurt (I use thick Greek yogurt for it’s sour cream like texture)
- 2 teaspoons vanilla extract
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Grated lemon zest of one lemon
- 1/2 teaspoon salt
- 3 Tablespoons (45ml) milk (any kind)
- 2 cups chopped nectarines (5-6 nectarines)* Chop to about the size of a blueberry.
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons milk
- 1/2 teaspoon vanilla extract
First, make the crumb topping. In a medium bowl, combine sugar, the cinnamon, and melted butter. Using a wooden spoon, stir in the flour. The topping will be thick and crumbly. Set aside.
Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.
Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for one minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
In a large bowl, toss together the flour, baking soda, baking powder, lemon zest and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the nectarines with a rubber spatula. Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a second batch, depending if there were a few extra nectarine chunks thrown in. Fill the muffin tins until they are full to the top. Press a handful of the crumb topping into the top of each. Bake for 5 minutes at 400 degrees, then keeping the muffins in the oven, lower
the oven temperature to 350F degrees and bake for 15-18 more minutes or until a toothpick inserted in the center comes out clean.
Glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days.