The best easy plum muffins recipe Drizzle and Dip

With plums still in season and a recent spate of making ice cream and plum jam with them, I was inspired to make this 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 by hand in one bowl. Top them with a sprinkle of brown sugar to create a lovely crunch top.

Easy plum muffins with a hint of lemon & cinnamon recipe

You could use other fruits of your choice in this recipe or a combination of fruits like strawberries, blueberries and raspberries. Just swap out the brown sugar for white if you use those.

Easy plum yoghurt muffins with a hint of lemon & cinnamon recipe

What to serve with these muffins?

These muffins are perfect on their own because they have a moist crumb and are loaded with fruit, but any muffin is great with lashings of butter when served warm straight out of the oven.

A few of my other favourite muffin & plum recipes:

The best morning glory muffins

Easy plum tarte tatin

Easy roasted plum Eton mess with almonds

Blueberry & apricot muffins

The most delicious orange & pecan muffins

Blueberry muffins with oats & almond

Easy lemon & blueberry yoghurt muffins

Apple & cinnamon muffins

The famous purple plum torte

Plum & frangipane galette

Louise cake with plum & coconut

Recipe – makes 12 plum muffins

Prep Time:15

Cook Time:25

Ingredients

6 – 8 plums about 350gms
2 Tbsp Demerara sugar or other darker brown sugar
½ tsp cinnamon
275 gms 2 cups cake flour or all-purpose
2 tsp baking powder
½ tsp bicarb / baking soda
100 gs brown sugar 1/2 cup
2 large free-range eggs
½ cup sunflower oil
1 tsp vanilla extract
250 ml 1 cup full-fat Greek-style yoghurt
zest of half a lemon
1 Tbsp lemon juice
Additional brown sugar for sprinkling optional

Instructions

Preheat the oven to 180C / 350F
Remove the pips from the plums and cut them 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 to 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.

Servings: 12

Author: Sam Linsell