Upside-Down Nectarine Muffins

Upside-Down Nectarine Muffins

5 Reviews
From: EatingWell Magazine May/June 1997

These upside-down nectarine muffins are a delicious summertime breakfast treat.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 6 tablespoons light brown sugar
  • 3-4 nectarines (12 ounces), pitted and thinly sliced
  • 1 large egg
  • 1 large egg white
  • 3/4 cup granulated sugar
  • 3/4 cup nonfat plain yogurt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg


  • Active

  • Ready In

  1. Preheat oven to 400 °F. Coat 12 muffin cups with cooking spray.
  2. Spoon 1 1/2 teaspoons brown sugar into each muffin cup; pat into an even layer. Arrange nectarine slices, slightly overlapping, over brown sugar.
  3. 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.
  4. 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 information

  • Per serving: 223 calories; 5 g fat(1 g sat); 2 g fiber; 40 g carbohydrates; 4 g protein; 51 mcg folate; 16 mg cholesterol; 23 g sugars; 143 IU vitamin A; 2 mg vitamin C; 53 mg calcium; 1 mg iron; 241 mg sodium; 140 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 other carbohydrate, 1 fat

Reviews 5

August 30, 2014
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By: EatingWell User
So so good!
December 11, 2012
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By: EatingWell User
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
June 28, 2012
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By: EatingWell User
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.
August 17, 2011
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By: ih8ham
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
August 01, 2010
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By: EatingWell User
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.