My parents were visiting yesterday morning, usually I make something a little more elaborate than muffins but we had a busy weekend so I had to make something quick. Nectarine muffins seemed like the perfect thing to make, there were a few very ripe nectarines sitting in the fruit bowl begging to be used. Didn’t really have time to make streusel so I just sprinkled them with storebought hazelnut crunch (which btw is very good). While I was getting the ingredients ready to start baking I remembered that AFAM was featuring coconut as it’s monthly fruit. So I changed milk into coconut milk and I even strayed from my butter obsession/addiction and decided to use coconut butter (coconut oil) instead of butter. So behold one of the few dairy-free recipes on my blog 😉
The muffins rose beautifully in the oven and I was very curious how they would taste. I’m such a big fan of butter that I very very rarely use another type of fat. Not because that other type is not good, but just because it would have been even better with butter 🙂 I was a bit afraid the coconut taste would be a bit too much, I mean, I added a cup of coconut milk and 6 tablespoons of coconut butter. The crazy thing was, I didn’t taste coconut…AT ALL! And I’m a very good taster! I was really disappointed because I didn’t add any other flavour because I was afraid it would be too many flavours. Ok, there was the nectarine but that wasn’t enough. Cinnamon, ginger or cardamom would have been a delicious addition I think, or hazelnuts added to the batter.
As for the texture of the muffin, that was very, very good. Airy, fluffy, moist, everything you would want in a muffin. Will try this recipe again but with butter 🙂 and some spice.
Nectarine muffins with hazelnut topping (adapted from Essentials of baking by Williams-Sonoma)
makes 10-12 depending on how big your cups are (I filled 11 1 dl (3 Â½ fl oz) cups)
280 g (1 Â¾ cup / 9 oz) flour
2 tsp baking powder
Â½ tsp baking soda
155 g (â…” cup / 4 oz) firmly packed dark brown sugar
2 large eggs
250 ml (1 cup / 8 fl oz) coconut milk
90 g (6 tbs / 3 oz) coconut butter (coconut oil), melted
150 g (1 Â¼ cup / 5 oz) chopped nectarine
hazelnut crunch or chopped hazelnuts
12 muffin cups (I used 1 dl cups)
Preheat the oven to 220Â°C (425Â°F). Stir the flour, baking powder, baking soda and brown sugar in a bowl.
Whisk the eggs until blended in another bowl. Add the coconut milk and coconut butter and stir until smooth. Pour over the dry ingredients and stir until just moistened. Add the nectarine and fold in on making sure not to overmix.
Divide the batter between the muffin cups, filling it about Â¾ full. Sprinkle generously with hazelnuts. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Best eaten warm.