Nectarine Crumble Muffins

clock 15 minutes + 30 minutes bowl Serves 12


  • 1 1/2 cups self-raising flour
  • 125g melted butter, plus 25g chopped chilled butter for crumble topping
  • 1/2 cup caster sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 2 Tbsp custard powder
  • 1 tsp vanilla essence
  • 4 nectarines, stones removed, chopped, plus extra nectarine slices
  • Crumble topping ingredients:
  • 1/4 cup plain flour
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
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  • 1. Preheat oven to 180°C (160°C fan-forced). Line a 12-hole muffin pan with patty cases.

  • 2. In a large bowl, using an electric mixer on low, beat flour, butter, sugar, sour cream, eggs, custard powder and vanilla together for 2-3 minutes, or until smooth. Stir nectarine through.

  • 3. Spoon mixture into patty cases, until two thirds full. Press nectarine slices on top of each muffin.

  • 4. To make crumble topping; in a small bowl, combine all ingredients. Using fingertips, rub in butter to form crumbs. Sprinkle topping evenly over top of each muffin.

  • 5. Bake for 25-30 minutes, or until a skewer comes out clean when inserted into the centre. Transfer to a wire rack to cool completely.

  • Fresh Tip: If your nectarines are ripe, store them in the fridge to make them last longer. If they need to ripen, keep them at room temperature.


  • • Energy 1162Kj • Protein 4g • Total Fat 14g • Saturated Fat 8g • Carbohydrates 34g • Sugars 18g • Sodium 235mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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