Sugar Crusted Plum Muffins

Servings: muffins

Calories: 257cal

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.

Author: Amanda Formaro

4.98 from 38 votes

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.

Course: Breads, Breakfast, Snack

Cuisine: American

Prep Time20

Cook Time15

Total Time35