- ½ cup (4 ounces) unsalted butter, cut into pieces
- 1½ cups (7½ ounces) all purpose flour
- ½ cup (3½ ounces) sugar
- 2 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- 2 ripe nectarines, finely diced
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup Unsweetened Original Almond Breeze almond milk
- Brown sugar for garnish
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with baking cups or grease the pan with baking spray.
- To prepare the brown butter, melt the butter in a medium-sized saucepan over medium heat. Ask the butter melts, whisk it frequently until foam begins to appear. Once you see the foam, whisk constantly until the butter begins to brown and it smells nutty and fragrant. Remove from the heat and allow to cool. (Note: butter can go from brown to burnt very quickly so do not leave it unattended).
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder and cinnamon. Stir in the chopped nectarines and make sure they don't clump together.
- In a separate bowl, whisk together the egg, vanilla, milk and brown butter. Stir the wet ingredients into the dry until just combined. Don't overwork the batter; some lumps are fine.
- Scoop the batter into the prepared pan and sprinkle a bit of brown sugar on top of each muffin.
- Bake for 22-25 minutes, until the tops are starting to brown. Allow to cool for 5 minutes.
- Enjoy warm or at room temperature.