Another Friday, another weekend brunch / baking recipe - Raspberry Nectarine Muffins!
I actually made last week's Breakfast Corn Muffins at a "Sweet Corn Spectacular" cooking class that I taught yesterday, and they went over *insanely* well with the sold-out crowd. We'd made the sausage variation - my favourite!
Today's recipe is a batch of muffins I made last week, to use up some of the raspberries we'd picked the day before. A you may have noticed on our wood slice garden pathway tutorial, our raspberry bushes were ridiculously prolific this year, really filling up every bit of space they could. We had more raspberries than we knew what to do with!
Well, almost. We love raspberries enough that we're always finding uses for them, whether making homemade liqueur, wine, a big Pavlova... and now, muffins!
I combined our fresh raspberries with my other current favourite fruit, nectarines. I swapped out some of the granulated sugar of my base muffin for honey... oh, these were so good!
As they were baking, the whole kitchen smelled like I had raspberry jam cooking on the stove - amazing. Hope you enjoy these!
More Muffin Recipes!
Are you a fellow fan of muffins? I have some more marvellous muffin recipes for you!
Apple Blueberry Muffins
Breakfast Corn Muffins
Cardamom Pear Streusel Muffins
Healthier Apple Oatmeal Muffins
Maple Pumpkin Spiced Muffins
Orange, Date, and Almond Muffins
Peach Cobbler Muffins
Pina Colada Muffins
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Anyway, on to that Raspberry Nectarine Muffins Recipe!
Raspberry Nectarine Muffins
- 2-¼ cups all-purpose flour
- ½ cup sugar
- 2 tsp. baking powder
- ½ teaspoon salt
- 2 eggs lightly beaten
- ¾ cup milk
- ½ cup honey
- ½ cup butter melted and cooled
- 1 tsp. vanilla
- 1 nectarine chopped
- ¾ cup fresh raspberries
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
- In another bowl, combine eggs, milk, honey, and melted butter, whisking until honey is well incorporated. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Gently fold in the nectarine and raspberries.
- Divide batter between 12 prepared muffin cups, filling each to almost full.
- Bake in a 375 degree F oven for 20 to 22 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Allow to cool completely before serving.