A friend gave me quite a lot of Nectarines so I decided to put some in these muffins and added some vanilla bean paste. They have a really delicate taste and delicious morsels of juicy nectarine. You could also use peaches in this recipe if you can’t get nectarines.
It is very easy to make these muffins and it’s all made in a bowl so no need to get the stand mixer out for this recipe!
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.
To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then put the muffin liners/ cupcake liners in a muffin tray.
Weigh all the flour, baking powder and caster sugar into a large bowl.
The add the egg, sour cream, oil, milk and vanilla bean paste.
With a hand whisk mix until smooth and there are no traces of flour.
Fold in the diced nectarine - I kept the skin on them.
Then divide the mixture equally between the liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Nectarine & Vanilla Muffins
Sarah’s servings: 12 Muffins
Baking time: 30 minutes
Sarah’s skill: Easy
Ingredients:
185g Plain flour
1 Tsp Baking powder
125g Caster sugar
1 Large egg
65g Sour cream
115ml Sunflower/ Vegetable oil
75ml Milk
1tsp Vanilla bean paste
150g Nectarines diced
Method:
Pre-heat the oven to 190 degrees centigrade (170 degrees fan).
Put muffin liners/ cupcake liners in a muffin tray.
Weigh all the dry ingredients into a large bowl then all all the wet ingredients and with a hand whisk mix until smooth.
Fold in the diced nectarines, then divide the mixture equally between the liners.
Bake for 30 minutes or until a skewer comes out cleanly.
Sarah’s extra slice…..
You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.
The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light muffin.
You could use peaches in this recipe instead of the nectarines.
