Sugar Crusted Plum Muffins

These sweet sugar crusted plum muffins are stuffed with fresh chopped plums and topped with a cinnamon sugar sprinkle.

Why this recipe works

These gorgeous sugar crusted plum muffins are a sweet little treat to get your day started. The plums sweetness met with a juicy interior is just the right culprit to stuff inside a tender-crumbed muffin. Top them off with cinnamon sugar and you’ll be hooked!

Plums are highly underrated in my opinion. Of course, they’re great for making jam but there are tons of different ways to use plums in the kitchen from stone fruit smoothie bowls to homemade fruit roll ups and these plum muffins. Plus, they’re vibrant color brings life to otherwise bland looking dishes and they pack in a lot of antioxidants which is never a bad thing. It’s a win-win.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PLUMS – Plums are readily available from July – October which is when they are in season, however, you can purchase plums year round, you may just have a smaller selection to choose from. Mirabelle and greengage plums are perfectly sweet varieties. Choose your favorite variety of plums to use in this recipe.

MUFFINS – As with any baked good, it’s important to properly measure your flour using the scoop and sweep method. To do so, scoop the flour into a measuring cup with a spoon until overflowing. Then, sweep off the excess on top with the back end of a butter knife to level. Do not pack your flour by tapping the cup on the counter and do not scoop directly from the bag. This will prevent dry, crumbly muffins. 

How to Make Sugar Crusted Plum Muffins

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

This recipe is from Martha Stewart’s Baking Handbook. We did not change anything in the recipe and they came out absolutely delicious.

1. Preheat the oven to 375 degrees.
2. Spray or line 10 cavities in a muffin pan. Put water in the remaining two cups.
3. In a large bowl, combine 3/4 cup sugar, 1/2 tsp cinnamon, flour, baking powder, salt, and nutmeg. Set aside.
4. In another large bowl, whisk together eggs, vanilla, milk, and melted butter. (Make sure the melted butter is cool before you add it.)
5. Fold the egg mixture into the flour mixture with a rubber spatula. Divide the batter evenly.
6. Divide one half of the batter evenly among the 10 lined muffin cups.
7. Add a layer of plum pieces to each.
8. Divide the remaining half of the batter over the layer of plums.
9. Combine the remaining 2 tbsp sugar and 1/2 tsp of cinnamon in a small bowl. Sprinkle over the muffins.
10. Bake for 15 – 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Leave to cool in the muffin tin for 5 to 10 minutes before removing from tin and transferring to a wire rack to cool completely.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Sugar crusted plum muffins are great alongside tea or coffee in the morning or as a grab-and-go snack throughout the day. There really is no specific time you should enjoy a muffin, we even like to have them for dessert sometimes! 

More Muffin Recipes

• Banana Muffins
• Blueberry Muffins
• Pineapple Muffins
• Fresh Strawberry Muffins
• Cinnamon Streusel Muffins

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Sugar Crusted Plum Muffins

A perfectly spiced muffin base begs for fresh chopped plums and a cinnamon sugar crust! These plum muffins will be your new favorite way to bake with stone fruit.

4.98 from 38 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breads, Breakfast, Snack

Cuisine: American

Servings: 10 muffins

35 minutes mins

Calories: 257

Author: Amanda Davis

Ingredients

• ▢ ¾ cup + 2 tablespoons granulated sugar
• ▢ 1 teaspoon ground cinnamon divided
• ▢ 2 cups flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon ground nutmeg
• ▢ 2 eggs at room temperature
• ▢ 1 teaspoon vanilla
• ▢ ¾ cup milk
• ▢ ½ cup unsalted butter melted and cooled
• ▢ 3-5 ripe plums depending on their size, pitted and cut into small chunks

Things You’ll Need

• ▢
  Muffin pan
• ▢
  Mixing bowls
• ▢
  Whisk
• ▢
  Rubber spatula

Before You Begin

• Plums are readily available from July – October which is when they are in season, however, you can purchase plums year round, you may just have a smaller selection to choose from. Mirabelle and greengage plums are perfectly sweet varieties. Choose your favorite variety of plums to use in this recipe
• As with any baked good, it’s important to properly measure your flour using the scoop and sweep method. To do so, scoop the flour into a measuring cup with a spoon until overflowing. Then, sweep off the excess on top with the back end of a butter knife to level. Do not pack your flour by tapping the cup on the counter and do not scoop directly from the bag. This will prevent dry, crumbly muffins. 
• STORAGE – Plum muffins can be stored in an air-tight container kept at room temperature for 2-3 days or in the refrigerator for up to 5. The longer the muffins sit, the dryer they will become.
• FREEZING – Wrap the fully cooled muffins individually in plastic wrap then store them in a large ziptop bag in the freezer for up to 2 months. Allow to thaw at room temperature.

Instructions

• Preheat the oven to 375 degrees.
• Spray or line 10 muffin cups. Put water in the remaining two cups.
• In a large bowl, combine 3/4 cup sugar, 1/2 teaspoon cinnamon, flour, baking powder, salt, and nutmeg. Set aside.
• In another large bowl, whisk together eggs, vanilla, milk, and melted butter. (Make sure the melted butter is cool before you add it.)
• Fold the egg mixture into the flour mixture with a rubber spatula. Divide the batter evenly.
• Divide one half of the batter evenly among the 10 lined muffin cups.
• Add a layer of plum pieces to each.
• Divide the remaining half of the batter over the layer of plums.
• Combine the remaining 2 tbsp sugar and 1/2 tsp of cinnamon in a small bowl. Sprinkle over the muffins.
• Bake for 15 – 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. Leave to cool in the muffin tin for 5 to 10 minutes before removing from tin and transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffin | Calories: 257cal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 139mg | Potassium: 192mg | Fiber: 1g | Sugar: 16g | Vitamin A: 361IU | Vitamin C: 0.01mg | Calcium: 88mg | Iron: 1mg

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This post originally appeared here on January 22, 2012 and has since been updated with new photos and expert tips. You may recognize it from the original photo below.