Nectarine Pecan Crumb Muffins
This is the second time this summer that I made muffins from The Vanilla Bean Baking Book, by Sarah Kieffer, for a family road trip/getaway and, though I realize I am in danger of becoming The One Who Always Brings Homemade Muffins, I am willing to take that gamble for these. In fact, I realized that I would rather bake muffins than pack, as that is what I was doing on the night before departure, so if any of you like to pack and also like to eat (but not bake) muffins, get over here and let’s make a deal. If you’d rather just bake these muffins for the delight of all your family and friends, here’s what you will need:
I love this cookbook for many reasons; first, it’s gorgeous and everything I have made in it is delicious and not difficult. Second, many of the recipes are adaptable to what you have on hand; such is the case with these muffins. The recipe in the book is for Berry Muffins with a Streusel, but Sarah explains that they can be made with many other fruits. I happened to have a bunch of very ripe nectarines on hand so I thought that chopping them into “berry-sized pieces” would be the answer. (“How bad can that be?”, said Ina, in my head.)
The Streusel recipe is also adaptable. I used pecans because I thought they would pair well with the nectarines (plus I had a bunch hanging around) but you could use almond flour, another nut or oats in their place. I’m definitely going to try this again with oats, in the name of research, of course.
I don’t think that I’ve ever made Streusel topped muffins before so I’ve got a lot of making up to do. One thing I’ve already learned is don’t go digging them out of the pan right after you pull them out of the oven NO MATTER HOW BADLY YOU WANT TO. You’ve got to let them cool down completely for the streusel to hold together and not crumble all over the place. I’ll admit it. I fell for it. Shame on me. When you smell these freshly baked, you’ll understand. You’re welcome. Let’s move on.
Here is how you will be rewarded for your efforts. They are De-lightful. So fruity and moist inside with a crispy, sugary, nutty crunch on top…YUM.
The recipe made 18 muffins, I think that about 15 made it on this trip with us. Sometimes, if your departure time is in the morning, you could lose a few. It just happens. Best to just keep going.
If you want to invite me on your family vacation, I will bring the muffins. However, if the arrangements have already been made, I understand. Here’s a really great way to put off packing for a little while longer:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground cinnamon
- 4 Tbsp (1/2 stick) unsalted butter, melted and slightly cooled
- 1/2 cup canola oil (or any light veg. oil)
- 1 1/4 cups buttermilk
- 2 tsp pure vanilla extract
- 3/4 cup sugar
- 1 large egg
- 2 heaping cups chopped nectarines
- Pecan Streusel* (see Note)
- Place oven rack in lower-middle position and preheat oven to 375 degrees. Place liners in standard size muffin tins, filling 18 cups.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Make a well in the center.
- In a large bowl or liquid measuring cup, whisk butter, canola oil, buttermilk, vanilla, sugar, and egg until completely combined. Pour the wet ingredients into the dry ingredients, mixing gently until almost combined. Fold in the nectarines until just incorporated. Be careful not to over-work the batter, it should not be completely smooth; there will be lumps and bumps.
- Scoop the batter into the prepared tins, filling cups 2/3 full. Sprinkle generously with the Pecan Streusel. Bake 18-22 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with only teensy crumbs, no goop.
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 tsp salt
- 1/4 tsp cinnamon
- With the mixer on low (or using the pulse action on processor), add 6 Tbsp room-temperature unsalted butter, one tablespoon at a time, until the mixture comes together but is still crumbly.
- This mixture can be made ahead and saved in the refrigerator for 3-4 days chilled or in the freezer for one month.