Good morning– Made these sweet muffins on a Saturday morning, when Paige dropped in for coffee and talk. She’s a darling young woman–we talked about work and plans and life’s ups and downs. Amazing girl.
And the muffins were yummy warm from the oven– love baking with peaches/nectarines. Seems like they are in season such a short time– they taste like summer!
ALMOND NECTARINE MUFFINS
1/4 cup sugar
1/3 cup flour
1/4 tsp. cinnamon
3 tab. butter
1/4 cup almonds
1 medium nectarine
3 tablespoons canola oil
1/2 cup white sugar
3 tab. brown sugar
1 tsp. vanilla
1 tsp. amaretto (or almond extract)*
1/2 cup sour cream (or Greek yogurt)
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
Make the streusel first. Combine the flour, sugar and cinnamon in a small bowl. Cut in the butter with a pastry blender of two forks until it looks crumbly. Stir in the almonds. Set aside for now.
Cut the nectarine into small bits (no need to peel). Set aside.
In a mixing bowl, stir together the oil, white sugar, brown sugar, egg, vanilla, amaretto and sour cream. Then mix in the four, baking powder, salt and cinnamon. Finally stir in the cut up nectarine bits.
Spoon the batter into a muffin pan lined with muffin papers. Makes 12. Sprinkle the streusel over the muffins and pop them in to 375 degree oven for 20 to 22 minutes– until the are slightly browned and firm to the touch. Wonderful hot from the oven with a little smear of butter!