Peach-Nectarine Muffins Recipe

Pittman & Davis

May is the start of peach season which runs until August. This means feasts and celebrations in the south will have peach goodies gracing tables or picnic blankets. The most popular dish among many that use peaches is the peach cobbler or peach pie. The classic southern dessert has snatched the hearts of many and is as iconic as the peach itself.

But now that it is already a month after the season started you may have already eaten as many cobblers as your tummy can handle and would like to have some variations to your peach dishes. If that is the case you may want to brush up your baking skills a little bit and make some Peach-Nectarine Muffins. These muffins are like a breath of fresh air after gorging on too much peach pies. They have a good quick bread texture, moist, delicious, and sweet. Make them now and have some muffins ready for breakfast or snacks that you and your family will surely enjoy.

How to make Peach-Nectarine Muffins

Prep Time: 10 mins

Bake Time: 15-20 mins

Yields: 8 muffins


  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 large Pittman & Davis ripe peach – peeled, pitted and diced
  • 1 very ripe Pittman & Davis nectarine, pitted and diced
  • 1 tablespoon brown sugar


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk and mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin.
  3. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.

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