White Nectarine and Strawberry Muffins

June 10, 2015


Summer has arrived with a bang this year in Seattle, and we are already enjoying bounty from the garden (lettuce, spinach and strawberries). There is a small problem with the strawberries though … the problem being they are very small. They are literally the size of a fingernail. I shouldn’t complain though, as they incredibly sweet and tasty. Every time I step out into the garden I find myself eating them straight from the plant. They are disappearing fast as a result, so this weekend  I gathered a few and made these delicious strawberry and nectarine muffins.  These muffins make for a heavenly breakfast. The strawberries and nectarines add a jammy sweetness to these light and airy cakes. I am not a fan of oversized muffins, so I made these in regular cupcake cases, and slightly overfilled them for that classic muffin top. They taste amazing served warm with a spoon of natural yogurt. They make for a perfect summer breakfast treat.




(makes 10 muffins)

  • 300g of all purpose flour
  • 1/2 tablespoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1 egg, beaten
  • 85g of sugar
  • 125g of natural yogurt
  • 50g of butter, melted
  • a few drops of vanilla extract
  • 80g of fresh strawberries, sliced
  • 1 large white nectarine cut into slices



  1. Preheat the oven to 350 F/180 C.
  2. Line a muffin tin with 10 cupcake cases / small muffin cases.
  3. Sieve the flour, baking powder and baking soda into a large bowl.
  4. Add the sugar and stir to combine.
  5. In a separate bowl, mix together the beaten egg, melted butter, vanilla extract and yogurt, until well combined.
  6. Next, pour the wet mixture into the dry mixture and stir together until no flour remains, and the mixture is well combined.
  7. Place a small spoonful of the mixture into each of the muffin cases.
  8. Spoon sliced strawberries on top of the mixture.
  9. Next spoon the rest of the mixture on top of the strawberries.
  10. Garnish each muffin with two slices of white nectarine.
  11. Bake in the oven for 20/25 minutes, until golden brown on top.
  12. Leave to cool on a wire rack before serving.


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