Upside Down Nectarine Muffins
Submitted by happyzhangbo
Upside-down nectarine muffins with caramelized brown sugar tops, yogurt-tender crumb, and warm cinnamon spice. A lighter brunch treat that flips out beautifully every time.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
45 minThese muffins flip the script on your morning routine. Thin nectarine slices nestle into brown sugar at the bottom of each cup, then a light, yogurt-based batter with cinnamon and nutmeg goes on top.
When they come out of the oven, you turn them upside down and suddenly you’ve got a caramelized fruit crown on each one.
The batter uses non-fat yogurt and canola oil instead of loads of butter, plus whole wheat pastry flour for a little extra nutrition without sacrificing that tender crumb.
Chef Tips
- Use ripe but firm nectarines so the slices hold their shape during baking
- Flip the muffins immediately out of the oven while the caramel is still liquid for a clean release
- Line your baking sheet with foil under the muffin pan to catch any caramel drips
- Peaches or plums work as a seasonal swap when nectarines aren’t at their peak
Ingredients
Directions
Preheat oven to 400°F.
Coat 12 muffin cups with cooking spray.
Spoon 1½ teaspoons brown sugar into each muffin cup; pat into an even layer.
Arrange nectarine slices, slightly overlapping, over brown sugar.
Whisk egg, egg white and granulated sugar in a medium bowl until smooth.
Add yogurt, oil and vanilla and whisk until blended.
Whisk all-purpose and whole-wheat flours, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.
Spoon batter over nectarines.
Set muffin pan on a foil-lined baking sheet to catch any drips of sugar.
Bake until tops spring back when touched lightly, 20 to 25 minutes.
Immediately loosen edges and turn muffins out onto a baking sheet (caramel may drip).
Replace any stray nectarine slices.
Let cool slightly before serving.
Comments
