Nectarine Upside-Down Muffins
So, how is your summer coming along? Vacations? Family visits? Trips to Disneyland? Sweltering in the heat? We've been fortunate in Los Angeles to be having a pretty easy summer (I live near where you get "ocean breezes" so it's always pretty nice - I don't take this for granted :). We even had some rain in July. There were many tweets about it.
I'm looking forward to a trip to San Francisco next month. Perhaps we'll have a brunch and I can make these upside-down muffins for friends. I suggest you do. Your friends will love them.
The Art & Soul of Baking (Easy Morning Muffins with Raspberries -- altered to be upside-down muffins). What took me so long? The muffin is delicious! Also, the muffin has a lovely crown and it doesn't flatten. Therefore, they didn't sit flat when turned upside down. But that just gave them a cute slant like a Weebles toy.
Adapted from the Easy Morning Muffins in the Art & Soul of Baking, page 148 (find it in your library via WorldCat)
2 cups (10 ounces) all-purpose flour
2/3 cup (4 3/4 ounces) sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 stick (3 ounces) butter
Zest of one lemon (I used a Meyer lemon)
2/3 cup buttermilk
2 large eggs, room temp
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger (I added this because I think ginger goes great with fruit)
2 medium nectarines, ripe but still firm
Light brown sugar (1 1/2 teaspoons per muffin)
1. Preheat oven to 400 degrees.
2. Butter 12-cup muffin tin generously. I melted the remaining 1/4 of stick of butter and used that to spread in the tins.
3. Place 1 1/2 teaspoons of light brown sugar in each muffin tin. Lightly pat down.
4. Place 3-4 thin slices of nectarine (leave the peel on) on the bottom of each muffin tin. Set aside muffin tin while you make the batter.
5. Melt the 3/4 stick of butter in a saucepan or microwave, then pour into small bowl. Add the zest and buttermilk and let sit for a few minutes to cool off. Whisk in the eggs and vanilla.
6. Combine dry ingredients in a large bowl and whisk together (flour, sugar, baking powder, baking soda, and salt).
7. Make a well in the dry ingredients. Pour the butter/egg mixture into the dry ingredients and quickly fold together. Don't overmix. Don't worry if you have a few small lumps.
8. Using an ice cream scoop, dish batter on top of the fruit in the muffin tins.
9. Bake for 18-20 minutes until golden brown.
10. Let cool for 5-10 minutes and then carefully turn over the muffin tin onto a sheet tray.
Read the book for more yummy recipes and variations!