With plums still in season and a recent spate of making ice cream and plum jam with them, I was inspired to make this super easy plum muffin recipe. I love cinnamon, lemon and brown sugar with plums which is a classic combination that works like perfection with this iconic plum torte. These plum muffins are made with full-fat Greek-style yoghurt and effortlessly mixed together by hand in one bowl. Top them with a sprinkle of brown sugar to create a lovely crunch top.
You could use other fruit of your choice n this recipe or a combination of fruit like strawberries, blueberries and raspberries. Just swap out the brown sugar for white if you use those.
Recipe – makes 12 plum muffins
- 6 – 8 plums (about 350gms)
- 2 Tbsp Demerara sugar (or other darker brown sugar)
- ½ tsp cinnamon
- 275gms (2 cups) cake flour or all-purpose
- 2 tsp baking powder
- ½ tsp bicarb / baking soda
- 100gs brown sugar (1/2 cup)
- 2 large free-range eggs
- ½ cup sunflower oil
- 1 tsp vanilla extract
- 250ml (1 cup) full-fat Greek-style yoghurt
- zest of half a lemon
- 1 Tbsp lemon juice
- Additional brown sugar for sprinkling (optional)
Preheat the oven to 180C / 350F
Remove the pips from the plums and cut into 8ths (smaller pieces). Place in a small bowl and mix in the 2 Tbsp of Demerara sugar and cinnamon. Set aside.
Sift the flour, baking powder and bicarb into a bowl and then mix in the sugar.
In a measuring jug whisk together the eggs, sunflower oil, vanilla, yoghurt, lemon zest and juice until smooth.
Add the wet ingredients into the dry and gently stir being careful not to overmix. Add the plums and fold through the batter until just incorporated.
Divide the mixture evenly between 12 paper-lined muffin cups and sprinkle a little extra sugar over to create a crunchy top. Bake for 20 – 25 minutes until golden brown and springy to the touch.
A few of my other favourite muffin & plum recipes:
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