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.
Upside-Down Nectarine Muffins
From EatingWell: May/June 1997
These upside-down nectarine muffins are a delicious summertime breakfast treat.
4 Reviews for Upside-Down Nectarine Muffins
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.
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.
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.
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