Nectarine and hazelnut muffins

These sweet muffins are packed with hazelnuts and fresh nectarine and make a great snack any time of day.

Nectarine and hazelnut muffins served in a muffin tin with one muffin on the side

Makes

12

Prep

15m

Note: + Cooling time

Cooking

25m

Ingredients

  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (80g) wholemeal self-raising flour
  • 3/4 cup (165g) caster sugar
  • 2 tsp ground cinnamon
  • 1 white nectarine, stoned, finely chopped
  • 2/3 cup (90g) hazelnuts, toasted, coarsely chopped
  • 2 Coles Australian Free Range Eggs
  • 1/2 cup (125ml) vegetable oil
  • 3/4 cup (185ml) buttermilk
  • Thinly sliced white nectarine, to serve
  • 1/4 cup (20g) rolled oats
  • 20g butter
  • 1 tbs brown sugar

Method

STEP 1

Preheat oven to 180°C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases.

STEP 2

Place the combined flour in a large bowl. Add the caster sugar, cinnamon, chopped nectarine and 1/2 cup (70g) of the hazelnut and stir to combine.

STEP 3

Whisk eggs, oil and buttermilk in a jug. Add to the nectarine mixture in the bowl and stir until just combined (don’t overmix). Divide mixture evenly among paper cases. Top with sliced nectarine.

STEP 4

Place the oats, butter, brown sugar and remaining hazelnut in a small bowl. Use your fingertips to rub the butter into the oat mixture until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the muffins.

STEP 5

Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool slightly. Serve warm or at room temperature.

Dietary information

Vegetarian
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.