Welp, it’s that time again. Time for another crumb recipe. Time for another muffin recipe. Double time.
Too much. I’m now going to write this post in double time.
Girl likes fruit en ripe.
Girl likes crumb en masse (will include more next time).
Girl baked the batch on the right at a lower temperature, the batch on the left at a higher temperature, and guess which one had a better rise? BUT, the one was STILL not correct technique. For best results, bake for five minutes at 425 degrees, then reduce the oven temp to 350 degrees. Your muffins will puff up like peacocks with something to prove.
I will actually do this the next time I make muffins. And there will be a next time. Me making muffins is like Jesus coming back again or Beyonce posting a photo of herself. IT WILL HAPPEN AGAIN AND SOON.
White Chocolate Nectarine Streusel Muffins
Adapted from The Kitchn
This recipes makes 12 regular-size muffins. I split the batter in half and put it into mini muffin tins instead–made about 36. Reduce the baking time if you do this.
For the muffins:
2 cups (9 ounces) all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 cup packed dark brown sugar
8 ounces greek yogurt
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted and still warm
1 nectarine, diced + quality white chocolate chunks
For the streusel:
3/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup (2 ounces) unsalted butter, melted
Preheat oven to 400°F. Grease a muffin tin with cooking spray.
Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, greek yogurt, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.
Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped nectarines and white chocolate. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.
For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.
Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.
The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to two days, or frozen for two weeks.