YUM. I haven’t made muffins in a while and I have no idea why that is. They are so good! Especially straight out of the oven with a little butter on top. These took no time to make and were nice and moist with the fruit inside. Instead of using buttermilk I went for Greek yogurt instead, which was a nice substitute!

Ingredients: (adapted from Pinch My Salt)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/3 cups plain Greek yogurt
3/4 cup light brown sugar
2 eggs, room temperature
1/3 cup unsalted butter, melted
1 1/2 teaspoons vanilla extract
1 cup fresh nectarines, diced

Preheat the oven to 375 degrees. In a large bowl, whisk together the dry ingredients- flour, baking powder, baking soda, cinnamon, ginger, and salt. In a separate bowl, mix together the yogurt, brown sugar, eggs, melted butter, and vanilla extract. Pour the wet mixture into the dry mixture and stir until just combined, then add the nectarines. Grease a 12-cup muffin tin or line with paper cups and add the mixture evenly to each. They will fill almost to the top. Place in oven for 25 minutes or until toothpick inserted comes out clean!