These upside-down nectarine muffins are a delicious summertime breakfast treat. Source: EatingWell Magazine, May/June 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  • Spoon 1 1/2 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, 15 to 20 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.

Nutrition Facts

223 calories; 5.5 g total fat; 0.5 g saturated fat; 16 mg cholesterol; 241 mg sodium. 140 mg potassium; 39.8 g carbohydrates; 1.7 g fiber; 23 g sugar; 4.2 g protein; 143 IU vitamin a iu; 2 mg vitamin c; 51 mcg folate; 53 mg calcium; 1 mg iron; 11 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
So so good! Read More
Rating: 1 stars
Upside down disaster Putting the fruit in first was a big mistake for me. When I took muffins out of tin (well oiled and floured) the fruit and muffin separated making the muffins complete unpresentable. Next time I will just mix the nectarines in with the batter or put a tablespoon of batter first then the nectarines and brown sugar followed by the rest of the batter. I wouldn't bother with the upside thing. Pros: Flavour and texture is great Cons: Falls apart fruits separates from muffin tops are not flat enough to sit well Read More
Rating: 4 stars
I used greek yogurt because it was what I had on hand and it may have made the batter too thick. My muffins were a bit dense but the flavor of the muffin was good (I think you could possibly even cut down on the white sugar a bit) and the topping was very good. Read More
Rating: 5 stars
This is one of my favorite breakfast muffins. It is hearty and delicious. Well received at pot lucks. Friends ask me for this recipe frequently. Read More
Rating: 5 stars
Great muffins! After receiving what seemed like the umpteenth load of nectarines from my local CSA I stumbled upon this recipe. The muffin itself is not too sweet (thank goodness so many are cloyingly sweet) and the crumb is very tender. The nectarine mixture makes a nectarine jam of sorts on the muffin bottom. Fantastic and still taste good reheated. Pros: Easy not too sweet Read More