Whole Wheat Nectarine Muffins
Prep time
Cook time
Total time
Tender, moist muffins packed with a sweet-tart nectarine punch.
Serves: 18 muffins
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter (1 stick), room temperature
  • ¾ cup brown sugar plus more for optional topping
  • 1 large egg
  • 1 cup plain yogurt (I used low-fat)
  • 2 nectarines, chopped
  1. Preheat oven to 400° and butter 18 muffin cups.
  2. Mix flours, baking powder, baking soda, and salt in a medium bowl.
  3. In a stand mixer or with a handheld mixer on medium speed, beat butter until smooth and creamy, about one minute. Add brown sugar and continue to beat for two minutes more. Turn mixer to low and add egg, mixing until combined. Add yogurt and mix until combined.
  4. With mixer on low, add dry ingredients and stir until just combined. Don’t over-mix!
  5. With a rubber spatula, stir in nectarines.
  6. Spoon mixture into muffin tins. I added enough to just fill each cup. Bake for 18 minutes. Remove from the oven and cool in the muffin tins for five minutes, then cool completely on a cooling rack.
Recipe by Today We Bake at http://www.todaywebake.com/whole-wheat-nectarine-muffins/