Brown Sugar Nectarine Muffins

Today Leryn and I baked Brown Sugar Nectarine Muffins: recipe modified from the Brown Sugar Peach Mufin recipe found on the Post Punk Kitchen Blog.

They turned out super delicious with a really cakey inside and a crispy top, which is quite an accomplishment for a vegan recipe. The nectarines I had were unripe, so they were able to bake and soften to just the right texture in the oven. If you use ripe nectarines, they may get too gooey.

This recipe is a definite keeper. However in the future I'd like to experiment with adding oats in place of some of the flour to make it more nectarine/peach cobbler-y.

Brown Sugar Nectarine Muffins:
Makes 17 muffins
2 1/2 cups flour
3/4 cups brown sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon

1/2 cup applesauce
1 cup soymilk
1 teaspoon apple cider vinegar
1/6 cup canola oil
1 teaspoon vanilla

3 nectarines, diced

Preheat oven to 350°F and lightly grease your muffin tin.

Mix together flour, sugar, baking powder, salt, ginger, and cinnamon. Add the applesauce, soymilk, apple cider vinegar, canola oil, and vanilla. Stir lightly. Make sure you do not overmix. It's good if you leave a couple of lumps in the batter. Carefully fold in the nectarines.

Scoop batter into muffin tins, and fill to the top. These muffins will rise a tiny bit in the oven, but then sink back down to their pre-oven height after cooling off. Lightly sprinkle brown sugar on the top of each muffin. Bake for 30 minutes, or until a toothpick inserted through the center comes out clean. Let cool before removing from the muffin tin and enjoy!