The best easy plum muffins
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.
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.
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 roasted plum Eton mess with almonds
The most delicious orange & pecan muffins
Blueberry muffins with oats & almond
Easy lemon & blueberry yoghurt muffins
Louise cake with plum & coconut
Recipe – makes 12 plum muffins
Easy plum muffins with a hint of lemon & cinnamon
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.
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Thanks for delicious recipe. Definitely going to make these muffins soon!
Yum! Plums in muffins look delightful, and I like this balance with lemon and a touch of cinnamon. Great pairing! Thank you for sharing.
HI, Im glad you like. Thanks Sam
Thanks Maria, I hope you enjoy them
The muffins were awsome, going to make some more in a few minutes.
So glad you liked these Joe
Easy, delicious and perfect for the abundance of plums our garden produced this year in the Netherlands!
Hi Sam, These are so very delicious. Moist and tender. And as you shared, easy to make. Thank you – a new favourite! I followed the recipe pretty much (tho I rarely do that “exactly” 🙂 with any printed recipe after happily kicking around the kitchen for over 60 years). I had no brown sugar, so I used white granulated sugar. For personal reasons, I reduced the oil (organic safflower) to 1/3 cup and only had Greek yogurt 2-1/2% on hand. I used a total of 250 gms of a.p. flour + whole wheat stone ground flour (1/2 ratio each). I upped the spices to 1-1/2 tsp – using cinnamon, nutmeg, and cardamom, plus a 1/4 tsp of kosher salt. I thought that 350 gms of plums might be too much, but it isn’t! I used not too ripe Italians – my favourite. I let the plum chunks dry a bit, and then, as I always do with fruit, I mixed some of the dry mixture into the fruit before mixing it all into the batter. There was a fair amount of batter that really filled my fairly large muffin cup liners (I like “If You Care” medium size liners)! And that worked out fine. Before baking, I sprinkled on coarse organic sugar. WE JUST LOVE THESE. Thanks again. Helen – Southern Canada.
Thanks for the message Helen and sharing your modifications to the recipe. Glad you liked them