Nectarine Coconut Frosted Muffins Recipe
For the muffins:
2 cups cubed nectarines or peaches (up to you if you peel the fruit, I didn’t) + some slices for decorating
¼ cup butter (½ stick)
¼ cup vegetable/canola oil
¾ cup sugar + 2 tablespoons for fruit
1 cup plain greek yogurt
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
For the coconut buttercream-ish frosting:
¼ cup butter (½ a stick)
½ cup coconut oil, in solid room temperature form.
2 cups confectioners sugar
1 teaspoons lemon juice
½teaspoon vanilla extract
Half and half or milk to reach desired consistency for frosting.
1. Cube nectarines and mix with a couple tablespoons of sugar in a bowl. Let sit. This will bring out the juices and natural sweetness of the fruit.
2. Grease or line baking tins (I used parchment paper). Preheat oven to 375 degrees.
3. In a mixing bowl cream butter, sugar, and oil for a few minutes. Beat in egg, yogurt, and vanilla.
4. While that is creaming, sift together flour, baking soda, baking powder, and salt.
5. Add the sifted dry ingredients to the wet batter at a low speed. When the mixture is 75% incorporated add in the coconut and nectarines and mix until just incorporated.
6. Use a 1/4 cup measure to spoon batter into cupcake tins.
7. Bake at 375 for 12-15 minutes or until golden brown. Once muffins are done, take them out of the cupcake tins to cool. If you leave them to cool in the tins, the muffins might get soggy bottoms. No one wants that!
8. While the muffins bake, cream together the butter and coconut oil. Add in the lemon juice and vanilla extract. Then add the powdered sugar.
9. Gradually add half and half until frosting is the desired consistency. If you accidentally add too much liquid, just add a little more sugar. The frosting will be think, but light.
10. When cool, frost muffins and garnish with extra slices of nectarines.