Beth's Peach-Nectarine Muffins Recipe -
Beth's Peach-Nectarine Muffins Recipe
  • READY IN 30 mins

Beth's Peach-Nectarine Muffins

Recipe by  

"These are simple, delicious muffins ... a must try. Enjoy right out of the oven or let cool."

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Ingredients Edit and Save

Original recipe makes 8 muffin Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
  3. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2006

This recipe is a jewel of a recipe--I've made them twice now using nectarines only. It's like eating a muffin with peach preserves on it, only better. I made some minor adjustments after reading previous reviews: My medium sized nectarines were a little tart & not ripe enough, so I made a chunky puree in my food processor then adjusted the milk to 2 or 3 tablespoons instead of 1/3 cup--I would recommend not adding the milk until you see how liquid the batter is after adding your fruit. Additional ingredients: another 1/4 cup brown sugar for a sweeter muffin, which I prefer, 1 t cinnamon, 1/4 t nutmeg, 1 T vanilla. Also mix just until ingredients are moistened, don't overmix. I made 12 muffins, added a streusel topping of brown sugar, flour, butter & a sprinkle of cinnamon the first time, then just the sprinkle of brown sugar the 2nd time--it really only needs the brown sugar sprinkle. These would also be good with fresh summer peaches, but liquid content would need adjustment. Thanks Elizabeth, these are excellent!

Most Helpful Critical Review
Dec 31, 2003

The muffins were very light, but did not have an intense peach-nectarine flavor. Very bland. I also think that I might have added too much of the nectarine-peach combo. The muffins were *too* moist for me. One nectarine and one peach yielded 3 cups of fruit for me. It would be helpful to have measurements for the fruit, because sizes and amounts will vary. Thanks for the opportunity to have tried something new, but I will not be making this again.


132 Ratings

Sep 19, 2003

This is an excellent recipe once a few adjustments have been made. I used some of the previous suggestions and added a couple of my own. Instead of 3/4 c. white sugar, I used 1/2 c. white and 1/4 c. brown sugar. I added 1 t. vanilla, 1 generous t. cinnamon and 3/4 t. nutmeg. I baked them in mini muffin cups for 13 minutes in the highest oven rack. It made 34 minis. Very moist and very peachy. I only had peaches so I used 3 medium peaches.

Oct 07, 2003

These muffins are absolutely delightful! I used all (very ripe) nectarines (no peaches),and added a touch each of nutmeg, cinnamon, and vanilla, which really brought out the fruit flavor. The brown sugar topping has a wonderful crunch when the muffins are just out of the oven. They taste just as good after being frozen as they are fresh. I suggest doubling the recipe (which I did), because you will definitely want more of these treats. This is a perfect way to use those extra ripe peaches and nectarines!

Sep 23, 2005

I doubled recipe and used 2 peaches and added 1 tsp vanilla. TIP: Drop peaches in pot of boiling water and skin can easily be removed. I topped with brown sugar and walnuts. YUMMY!

Jun 08, 2007

These are excellent. I've read a few of the reviews that said the muffins were bland. POPPYCOCK! I believe those reviewers used peaches that had a low sugar content or were not sufficiently ripe. Made with good peaches and nectarines, I could eat these muffins every day for the rest of my life.

Sep 30, 2002

I really enjoyed these muffins. I used 5 small nectarines as I had no peaches. Also added 1 tsp of vanilla extract and a dash of cinnamon in the dry ingredients. Two other people tried the muffins and really enjoyed them as well!

Jun 04, 2006

These muffins are delicous!To make them healthier I used applesauce instead of butter and 2 egg whites instead of 1 egg. I will make these again!!!


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  • Calories
  • 271 kcal
  • 14%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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