Beth's Peach-Nectarine Muffins

Beth's Peach-Nectarine Muffins

BEAN13 0

"These are simple, delicious muffins ... a must try. Enjoy right out of the oven or let cool."

Ingredients 30 m {{adjustedServings}} servings 271 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
  3. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
Tips & Tricks
Basic Corn Muffins

See how to make simple, versatile, and delicious corn muffins.

Pumpkin Chocolate Chip Muffins

See how to make moist, spiced pumpkin muffins loaded with chocolate chips.

Rate recipe

Your rating


Reviews 111

  1. 131 Ratings


This recipe is a jewel of a recipe--I've made them twice now using nectarines only. It's like eating a muffin with peach preserves on it, only better. I made some minor adjustments after reading previous reviews: My medium sized nectarines were a little tart & not ripe enough, so I made a chunky puree in my food processor then adjusted the milk to 2 or 3 tablespoons instead of 1/3 cup--I would recommend not adding the milk until you see how liquid the batter is after adding your fruit. Additional ingredients: another 1/4 cup brown sugar for a sweeter muffin, which I prefer, 1 t cinnamon, 1/4 t nutmeg, 1 T vanilla. Also mix just until ingredients are moistened, don't overmix. I made 12 muffins, added a streusel topping of brown sugar, flour, butter & a sprinkle of cinnamon the first time, then just the sprinkle of brown sugar the 2nd time--it really only needs the brown sugar sprinkle. These would also be good with fresh summer peaches, but liquid content would need adjustment. Thanks Elizabeth, these are excellent!


This is an excellent recipe once a few adjustments have been made. I used some of the previous suggestions and added a couple of my own. Instead of 3/4 c. white sugar, I used 1/2 c. white and 1/4 c. brown sugar. I added 1 t. vanilla, 1 generous t. cinnamon and 3/4 t. nutmeg. I baked them in mini muffin cups for 13 minutes in the highest oven rack. It made 34 minis. Very moist and very peachy. I only had peaches so I used 3 medium peaches.


These muffins are absolutely delightful! I used all (very ripe) nectarines (no peaches),and added a touch each of nutmeg, cinnamon, and vanilla, which really brought out the fruit flavor. The brown sugar topping has a wonderful crunch when the muffins are just out of the oven. They taste just as good after being frozen as they are fresh. I suggest doubling the recipe (which I did), because you will definitely want more of these treats. This is a perfect way to use those extra ripe peaches and nectarines!