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

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
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.