I absolutely love fruit so any chance that I have to bake with it gets me super excited. These muffins are no exception. They are fluffy with the perfect crumb and the warm, delicious flavors of autumn. Notes of nutmeg, allspice and cinnamon give balance to the sweetness of the fruit. They are simply perfect!
The original recipe from, “The King Arthur Flour Bakers Companion” cookbook call for juicy, fresh peaches. I had ripe nectarines on hand so I substituted with those since they have a very similar flavor. What I love about this recipe is the versatility in that you can use virtually any fruit you like from stone fruits such as peaches and nectarines to berries or even apples and pears! If you prefer a less spiced flavor, you can decrease the amount of nutmeg, allspice and cinnamon called for in the recipe. I added a splash of pure vanilla extract to my batter because vanilla just makes everything better in my opinion.
This batter will be very thick so I recommend using a cookie scoop to fill the greased or paper muffin cups. Filling the cups to the top will ensure a nicely domed and golden muffin top. I added a generous sprinkle of turbinado sugar to the top of each muffin for that little extra crunch and shimmer. Enjoy!
- 4 1/2 cups (19 ounces) unbleached all purpose flour
- 1 tsp Kosher salt
- 4 1/2 tsp (3/4 ounce) baking powder
- 2 cups (16 ounces) dark brown sugar
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 large eggs
- 3/4 cup (5 1/4 ounces) vegetable oil
- 1 1/4 cups (10 ounces) milk
- 4 large nectarines, diced but NOT peeled (or 3 cups of small, whole berries or other fruit)
- Turbinado sugar, for tops of muffin (optional)
Preheat the oven to 400°F.
Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl. Whisk together until everything is easily distributed and there are no lumps. Set aside.
In another bowl or large measuring cup, whisk together the eggs, vegetable oil and milk. Stir the wet ingredients into the dry ingredients and mix until combined. Gently fold in the fruit.
Fill greased or paper muffin cups to the very top. Sprinkle generously with turbinado sugar. Bake for 25-30 minutes or until a toothpick comes out clean. Remove from oven and cool for 5 minutes, in the pan on a wire rack. Then turn out the muffins onto the wire rack and cool completely.
**NOTE – These muffins freeze beautifully. Simply cool them completely, wrap each muffin individually in plastic wrap and place in a tightly sealed plastic container.**