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 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.
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.
Recipe – makes 12 plum muffins
Easy plum muffins with a hint of lemon & cinnamon
- 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
- 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.