Nectarine Coconut Muffins with White Chocolate

I had two of these muffins for breakfast today, along with a very tart smoothie. I baked them yesterday before going over to a friend’s house. My dad ate one before I left, and said he’d eat another if I wasn’t there to stop him. When I came home from my friend’s house, my mom told me Dad had indeed eaten another one, and she’d had one as well. She said she and Dad had both agreed, “she nailed it this time.”

I used a basic muffin recipe, adding a few ingredients. I thought the muffins had just the right amount of sweetness, with a slightly crispy outside and soft inside.

Nectarine Coconut Muffins with White Chocolate

Makes 12 regular sized muffins

(The funny thing was, I took this photo right after my dad took his first muffin, just before we left for my friend’s house. I uploaded the photos I’d taken of the muffins to the computer at the last minute, then took my camera to my friend’s house. At my friend’s house, I managed to drop the camera, which I’ve had for like four or five years, and break the lens irreparably. So it was like a miracle I imported the photos of the muffins to the computer before I left, or I never would have been able to show the world how good these muffins look/are! By the way, I’ll still be taking photos, I’ll just use my Mom’s camera until I get a new one.)


  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 whole fresh ripe nectarine, diced into little pieces

(The following ingredients aren’t quantified, because I just threw in as many handfuls as I felt like. I recommend using at least 3/4 to a cup white chocolate chips, because I only used at most 1/2 cup or so and it wasn’t really enough. Use less if you just want a subtle hint of white chocolate. For the coconut, I’d say just a couple generous handfuls.)

  • sweetened shredded coconut
  • white chocolate chips


Preheat oven to 400 degrees Fahrenheit. Line a regular sized muffin pan with 12 paper muffin cups.

Crack egg into a small bowl and beat with a fork. Stir in milk and vegetable oil.

Sift flour, and measure into a large bowl. Add sugar, baking powder, and salt.

Pour the egg mixture into the flour mixture. Stir just until moistened, and DO NOT OVERMIX!!!!!!!

Add coconut and white chocolate chips, and gently fold in, mixing the batter as little as possible.

Fill muffin cups with batter. Each cup should be about 2/3 full.

Place diced nectarine pieces on top of unbaked muffins, lightly pressing them in so they will be baked into the top if the muffin.

Bake 15 – 20 minutes or until golden brown.


One response

  1. Wow! You got some very interesting muffin recipes! Very creative! 🙂

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