Nectarine and hazelnut muffins
Indulge in these delicious Nectarine and Hazelnut Muffins, featuring juicy nectarines, crunchy hazelnuts, and a hint of cinnamon. Made with self-raising flour, oats, and buttermilk, these moist and flavorful muffins are perfect for breakfast or a tasty snack.
- 04 Apr 2025
- Cook time 25 min
- Prep time 15 min
- 10 Servings
- 10 Ingredients
Nectarine and hazelnut muffins are a delightful combination of juicy nectarines and crunchy hazelnuts, making for a perfect treat for breakfast or a snack. The addition of cinnamon and brown sugar provides a warm and comforting flavor, while the oats and buttermilk add a hearty texture. These muffins are both easy to make and delicious to eat.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it with butter or non-stick spray.
- Wash, pit, and dice the nectarine into small pieces.
- In a large bowl, combine the self-raising flour, granulated sugar, and ground cinnamon.
- Stir in the chopped hazelnuts.
- In a separate bowl, whisk together the eggs, olive oil, and buttermilk until smooth.
- Pour the wet mixture into the dry mixture.
- Gently fold until combined, being careful not to overmix.
- Fold in the diced nectarine, distributing evenly throughout the batter.
- In a small bowl, combine the oats, melted butter, and brown sugar. Mix until well combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the oat mixture evenly over the tops of the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- The muffin tops should be golden brown and firm to the touch.
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy your nectarine and hazelnut muffins warm or at room temperature. They make a delicious breakfast or snack!
Tips:
- Make sure the nectarines are ripe but firm to ensure they hold their shape and add a sweet flavor to the muffins.
- Toast the hazelnuts lightly before adding them to the batter for an extra depth of flavor.
- If you don't have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes.
- Fill muffin cups two-thirds full to allow room for the muffins to rise without spilling over.
- For an even more decadent treat, sprinkle a mixture of oats and brown sugar on top of each muffin before baking.
With a blend of sweet nectarines, crunchy hazelnuts, and a touch of cinnamon, these nectarine and hazelnut muffins are sure to be a hit. They are not only quick and easy to prepare but also full of nutritious ingredients. Enjoy them warm from the oven or as a delicious snack throughout the day.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 3.34g | 2% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.53g | 4% |
| Sugar 18g | 17% |
| Fat | |
| Fat 18g | 20% |
| Saturated 2.91g | 10% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 40mg | 7% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.39mg | 2% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 1.09mg | 1% |
| Vitamin E 0.87mg | 6% |
| Vitamin K 1.57ug | 1% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.11mg | 13% |
| Iron, Fe 0.70mg | 6% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 90mg | 3% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.48mg | 4% |
| Water | |
| Water 27g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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