Nectarine Upside-Down Muffins

Wednesday, July 18, 2012

Nectarine Upside-Down Muffins
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.

Nectarine Upside-Down Muffins
You start these muffins with a well-buttered muffin tin. A bit of brown sugar goes on the bottom, then a few slices of nectarines. I eat a minimum of two nectarines a day all summer! This recipe used about 2 nectarines. The batter goes on top and the dozen muffins bake in a hot oven.

Nectarine Upside-Down Muffins
This was the first time making these muffins from 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.

Nectarine Upside-Down Muffins
Recipe:
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!

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7 comments:

Miss Mochi said... [Reply to comment]

Yay! I follow you on instagram (as devthekoala) and I was so hoping for this recipe to appear on your blog!

I love ginger with fruits, inspired touch :D

Here in North Orange County, the weather had been nice up until this past week... blazingly humid!

It was perfect and cool for the fourth, which was good! And not too bad for the Anime Expo in LA.

Christine Witt said... [Reply to comment]

Yummmm! These look just gooey enough. Love nectarines, too!

sugarswings said... [Reply to comment]

would love one for breakfast today!!

Di said... [Reply to comment]

Yum! I love nectarines. I'll have to try these muffins--I have the cookbook, but don't pull it off the shelf often enough. (That could be said of many of my cookbooks. =) )

Alex said... [Reply to comment]

These look delicious. I don't have nectarines, so I'm going to try it with plums. I once got this delicious plum pastry at this tiny bakery in my hometown. It was delicious. It looks like you could use several different types of fruits for this recipe. I can't wait to experiment!

Esther said... [Reply to comment]

This is simply creative!... love the photos I'm sure this lovely looking muffins taste great too.

Patricia Scarpin said... [Reply to comment]

Your muffins look delicious, Mary! I have never made upside muffins, and nectarines are such favorites of mine, yum! I'll try it next summer, for sure1

Oh, and I love that cookbook! And I should use it more often.

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