In the last Best nectarine muffin post, I described how a few months ago I bought a whole box of ripe nectarines for $5.00. During that time I spent a lot of my free time in the kitchen trying out so many different stone fruit muffin recipes and this is the third one right here. Each recipe has been distinctly different from the other and these ones here make use of Greek yoghurt instead of milk and oil (Best nectarine muffins) or oil and nectarine puree (Dairy free nectarine muffins). The dairy free versions were fruity, had a nice summery aroma and dense. The ‘best’ recipe version was soft and cake like, while these nectarine yoghurt muffins are something that is fruity but also light and fluffy.
Nectarine yoghurt muffins
Difficulty: easy. Makes: 12 if using baking paper to line and 12-14 if using paper liners
- 1 cup oat flour + 1 cup plain flour
- 1 tbs baking powder
- pinch of salt
- 2 eggs room temperature
- 1/3 cup of brown sugar + 1/3 cup of Natvia (erythritol)
- 1 cup Greek yoghurt
- 115 unsalted butter (melted)
- 1 tsp vanilla essence
- 1.5 cups of nectarine, peeled, pitted & diced
1. Preheat the oven to 205°C. Line a 12 cup muffin tray with paper liners (makes 12) or cupcake liners (makes 14)
2. DRY mix: Sift the flour, baking powder, salt in a large bowl.
3. WET mix: Whisk the eggs, yoghurt, sugar, Natvia, melted butter and vanilla in a separate bowl.
4. Gently fold the dry mixture into the wet mixture then fold the diced nectarines into the batter.
5. Evenly distribute the batter into the prepared muffin liners.
5. Bake for 18-20minutes until toothpick comes out clean.
The result? A very soft, airy, light and almost sponge like consistency. The subtle sweetness and tang from the nectarine (not overridden with sugar) provides a refreshing combination of flavours. In this particular recipe, you can definitely taste the effect the butter has on the texture of the cake. Next time I would add a teaspoon of cinnamon to disguise the buttery flavour just enough to make it unnoticeable. The yoghurt, makes the muffin very moist and the amount of sugar gives it just the right sweetness. I would love to try the recipe using only Natvia and perhaps some honey to sweeten it. Substituting half the recipe with a natural sweetener immediately removes most of that bad aftertaste you get from eating something high in sugar and I love that. These days when I’m making cookies, half of the recipe is substituted with Natvia. I don’t feel sick or experience that sugar low as badly. The effects of sugar are reduce albeit sometimes at the cost of texture but that’s why I’m experimenting with different proportions, but always starting by cutting down the sugar in half first.
I baked these first with full sugar and was glad that the original recipe didn’t produce overly sweet muffins, which is a good thing. Now that I don’t have to adjust the amount of sugar, I can go about making other changes. There’s no more nectarines for me to test with anymore. If you read the other nectarine post, the ones we bought were beginning to rot. Surprising, using oatflour didn’t take away from the cake texture while also providing an extra protein and fibre boost. Always a plus for me.
You can see in these pictures when I used cupcake liners to bake instead. They overfilled, and I ended up with leftover batter enough for two more muffins.