Stone Fruit Muffins
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Cook time: 
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Serves: 8-10 muffins
Easy batter and fresh stone fruit make for a quick and delicious muffin.
  • 1.5 c flour
  • .75 c sugar
  • .5 t salt
  • 2 t baking powder
  • .5 t cinnamon {optional}
  • ⅓ c canola oil
  • 1 egg, lightly beaten
  • ⅓ c skim milk
  • 2 pieces of stone fruit (peach, plum, nectarine), peeled and diced
  • 2 T brown sugar
  1. Preheat the oven to 400, and spray the insides of a muffin pan with cooking spray {I recommend not using paper liners because the fruit will stick to the paper}.
  2. In a large bowl, combine the dry ingredients (flour, sugar, salt, baking powder, and cinnamon if using).
  3. Add the oil, egg, and milk. Mix ONLY until all ingredients are moist.
  4. Fold in the fruit.
  5. Using a cookie scoop, fill each muffin tin about ¾ of the way with batter.
  6. Sprinkle brown sugar over the batter liberally.
  7. Bake for 15 minutes or until the tops are lightly and evenly browned; choose one as your "sacrifice muffin" and press the top gently to see if it's firm but not hard. Cook for a few more minutes if it seems too delicate.
  8. When the muffins are done (check back in with your sacrifice muffin... maybe with a fresh-out-of-the-oven bite?), cool them in the pan for a few minutes. Remove them with a plastic knife, loosening around the sides and bottom (as much as you can) before popping them out onto a wire rack.
Recipe by My Utensil Crock at