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Nectarine Corn Muffins

Nectarine Corn Muffins 12.000

Deb Lindsey for The Washington Post

Jul 31, 2017

This muffin batter is incredibly easy and creates tender muffins that aren't too sweet.

Try using any type of stone fruit (including cherries) in place of, or in addition to, the nectarines. For gluten-free and/or vegan bakers, try the second VARIATION, below.

Make Ahead: The muffins can be stored in an airtight container at room temperature for up to 2 days.

12 muffins

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 muffins

  • 1 1/4 cups flour
  • 1/2 cup yellow cornmeal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 3/4 cup regular buttermilk
  • 8 ounces nectarines (from 1 large or 2 small), pitted and cut into 1/2-inch dice


Preheat the oven to 350 degrees. Line a 12-well, standard-size muffin pan with paper liners.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl, until well incorporated.

Combine the egg, melted butter and buttermilk in a large bowl and whisk well to combine.

Add the flour mixture to the egg mixture and stir until just combined, then stir in the nectarines.

Distribute the batter evenly among the prepared muffin cups, filling them all the way to the top. Bake (middle rack) for 30 minutes, until the muffins are golden brown and a toothpick inserted into the center of each one comes out clean.

Cool to room temperature before eating.

VARIATIONS: To make Any Stone Fruit Muffins, substitute pitted and chopped fresh plums, peaches, apricots and/or cherries for the nectarines. If you use cherries, try adding 1/4 teaspoon almond extract to the batter, along with 1/2 cup sliced almonds.

To make Vegan, Gluten-Free Muffins, substitute your favorite all-purpose gluten-free baking mix for the flour. Instead of the eggs, butter and buttermilk, use 1 tablespoon ground flax seeds, 2 tablespoons water, 1/4 cup unsweetened applesauce, 1/4 cup olive oil plus 1/2 cup of your favorite non-dairy milk.

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Recipe Source

From cookbook author Julia Turshen.

Tested by Sharon Hageman.

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Avg. Rating (9)

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Nutritional Facts

Calories per muffin: 180

% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 5g 25%

Cholesterol: 35mg 12%

Sodium: 160mg 7%

Total Carbohydrates: 23g 8%

Dietary Fiber: 0g 0%

Sugar: 8g

Protein: 3g

Calories per vegan muffin (using almond milk): 150

% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 150mg 6%

Total Carbohydrates: 24g 8%

Dietary Fiber: 0g 0%

Sugar: 7g

Protein: 2g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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