These fluffy Plum Muffins burst with juicy plums and warm cinnamon flavor in every bite. Buttery cinnamon streusel finishes each muffin for an irresistible taste.
The soft texture and tart-sweet flavor of fresh plums make them the ideal candidate for baking. Here, they marry with muffin batter to create the ultimate treat. The muffin batter's sweetness complements the slightly tart flavor of the plums, creating a harmonious balance of tastes.
Plum muffins are a delightful way to enjoy the seasonal flavor of fresh plums in a convenient and portable form. They showcase this beloved stone fruit's natural sweetness and juiciness in a delightfully delicious way. Enjoy a muffin with coffee or tea.
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Plum Muffins Recipe
Fresh plums boast a balanced tart and sweet flavor. Plum season, generally spring through late summer, is a great time to enjoy this delicious stone fruit. When the fruit starts ripening too quickly, it provides a reason to bake something tasty. While you can certainly make plum cake or plum compote, folding the juicy plum pieces into muffin batter creates delicious muffins that everyone will adore.
These easy muffins start with the base recipe I use for almost all of my muffin recipes. It utilizes pantry and refrigerator staples. Melted butter and buttermilk keep the texture moist and fluffy. Crunchy almonds complement the fruit's sweet and tart flavor while adding delicious texture. Finally, the buttery crumb topping is infused with cinnamon flavor and bakes until perfectly crumbly.
Ingredients
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar (packed)
- Ground Cinnamon
- Baking Powder
- Salt
- Large Eggs (room temperature) - Lightly beat the eggs before adding the other liquid ingredients.
- Buttermilk - The acid in buttermilk assists in leavening, flavor, and texture. To make buttermilk at home, combine one cup of milk with one tablespoon of lemon juice (or plain vinegar). Let the mixture sit for five minutes before using it. If you do not have buttermilk, you can also use whole milk.
- Pure Vanilla Extract
- Unsalted Butter (melted and cooled)
- Fresh Plums (peeled and chopped)
- Almonds (chopped) - The nuts are optional but add a desirable crunch. You can swap the almonds for pecans or walnuts.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
1. Preheat the oven to 375 degrees F. Grease or line the wells of a 12-cup muffin pan with paper liners and set the pan aside. In a small bowl, coat the plum pieces with the extra tablespoon of flour.
2. Make the streusel.
3. Mix the dry ingredients in a large mixing bowl.
4. Mix the wet ingredients (not including the melted butter) in a large liquid measuring cup.
5. Create a well in the center of the dry ingredients. Pour the melted butter and wet ingredients into the well. Gently mix until the muffin batter forms. Fold the plum pieces and almonds into the muffin batter.
6. Scoop the batter into the cups of the prepared muffin tin. Sprinkle the streusel over the top of each muffin. Chill the muffins in the refrigerator for fifteen minutes. Bake muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Variations
- Use any ripe stone fruit in this recipe.
- Add a teaspoon of lemon or orange zest to the muffin batter for a bright, zingy flavor.
Try the peach version of this recipe.
Suggested Equipment
Storage
Store muffins in an airtight container at room temperature for up to four days or in the refrigerator for up to one week.
How do you freeze baked muffins? Transfer {cooled} leftover muffins to a freezer bag or freezer-safe container. Freeze muffins for up to three months. Thaw the muffins entirely at room temperature or in the refrigerator before consuming.
Delicious Muffin Recipes
- Cranberry Walnut Muffins
- Healthy Pumpkin Oatmeal Muffins
- White Chocolate Raspberry Muffins
- Banana Blueberry Oatmeal Muffins
- The Best Vanilla Muffins
Expert Tips
- Spoon and level the dry ingredients for accurate measuring.
- Coat the plum pieces in a small amount of flour to prevent them from sinking to the bottom of each muffin.
- Mix the muffin batter until combined; do not over-mix.
- Chill the muffins in the refrigerator for fifteen to twenty minutes before baking them. Chilling the batter allows the flour's starch to absorb moisture, preventing too much spread and resulting in a more tender muffin.
Frequently Asked Questions
The tops of the muffins will be golden brown, while the interior should be set. Stick a toothpick or pairing knife into the center to ensure the muffins are baked. The toothpick should come out clean or with a few crumbs. If there is muffin batter clinging to the toothpick, the muffins need additional baking time.
Stone fruit includes any fruit with a fleshy interior centered around a seed or pit, including plums, peaches, nectarines, cherries, pluots, and apricots.
If you make the recipe, don't forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Plum Muffins with Cinnamon Streusel
Equipment
Ingredients
Cinnamon Streusel
- ½ cup all-purpose flour
- ¼ cup light brown sugar packed
- 1 teaspoon ground cinnamon
- 3 tablespoon unsalted butter melted
Plum Muffins
- 2 cups all-purpose flour plus one tablespoon (for the plums)
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 1½ teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature and lightly beaten
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter melted and cooled
- 1 cup fresh plums peeled and chopped
- ¼ cup almonds chopped
Instructions
- Preheat the oven to 375°F-grease or line 12 cups of a muffin tin with paper liners.
- Toss the fresh plum pieces in the extra tablespoon of flour in a small bowl.
- To make the streusel, combine the flour, light brown sugar, and ground cinnamon in a small bowl to make the streusel. Stir the melted butter into the dry ingredients until a crumb forms. Set the streusel aside.
- Mix the remaining flour, granulated sugar, light brown sugar, ground cinnamon, baking powder, and salt in a large bowl until combined.
- Whisk the eggs, buttermilk, and vanilla extract in a medium bowl. Pour the wet mixture and {cooled} melted butter into the dry mixture. Mix the ingredients until combined and a batter forms-do not over-mix. Fold in the chopped almonds and fresh plum pieces.
- Spoon the muffin batter between the 12 prepared muffin cups. Evenly sprinkle the cinnamon streusel over the top of the muffins. Chill the muffins in the refrigerator for 15-20 minutes before baking.
- Bake the muffins at 375°F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin pan for 5-7 minutes before transferring them to a wire rack to cool completely.
Nutrition
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