Dang it, Huckleberry Round II – Nectarine & Brown Sugar Muffins



So the blueberry muffins from Huckleberry that wouldn’t dome?




It could still be my fault. I will still be trying every other recipe in the cookbook.


Nectarine & Brown Sugar Muffins

Adapted from Huckleberry

1 cup whole wheat pastry flour (or regular)

2 tablespoons white whole-wheat flour

3 tablespoons poppy seeds

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons oat flour

1/2 cup Greek yogurt

2 tablespoons whole milk

3/4 cup olive oil

1/2 cup dark brown sugar, packed

1/4 cup granulated sugar

1 teaspoon salt

4 tablespoons butter, melted

1 tablespoon vanilla extract

1 large nectarine, chopped into small chunks

Preheat oven to 350 degrees Fahrenheit, and line a muffin tin with 12 liners.

Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry, whisking together until just combined. Fold in the nectarine chunks.

Fill the muffin cups about 2/3 full, then sprinkle with the reserved crumble. Bake for 20-25 minutes, until the muffins are browned and spring back slightly when touched. Allow muffins to cool before removing from the pan.

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