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Nectarine and hazelnut muffins

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  • Vegetarian
  • Soy free

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

  • Makes12
  • Cook time25 minutes
  • Prep time15 minutes, + Cooling time
Nectarine and hazelnut muffins served in a muffin tin with one muffin on the side


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line 12 holes of a 1/3-cup (80ml) muffin pan with paper cases.
  2. 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.
  3. 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.
  4. 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.
  5. 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.