Do you know those days when you’re craving something comforting, but you also want to feel a little bit virtuous? That’s where these perfect plum muffins come in. Last week, I had a mountain of plums sitting on my counter, practically begging to be used. I could have made a pie, but honestly, the thought of all that crust-making felt a little daunting. Then it hit me: muffins! Muffins are the ultimate quick and easy treat, and the sweet-tartness of plums makes them absolutely irresistible.

Picture this: a warm, fragrant muffin, studded with juicy chunks of plum, the top slightly golden and crisp, the inside soft and tender. My kids go absolutely crazy for these, and even my usually health-conscious husband sneaks a second one. And, honestly, who can blame him? They’re delicious! I always find that making a plum muffin recipe makes my house smell so amazing. One challenge I did face, however, was the muffins were soggy at first! However, adding a bit more flour really helped! Trust me, your family is going to love these as much as mine does! I can’t wait for you to try these – it’s become such a staple in our house!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful perfect plum muffins:

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2 cups all-purpose flour: I usually use unbleached, but regular all-purpose works just fine.
¾ cup granulated sugar: You can use brown sugar for a slightly more caramel-like flavor, but I prefer the classic sweetness of granulated sugar in this recipe.

2 ½ teaspoons baking powder: This is what gives the muffins their lovely rise, so don’t skip it!
½ teaspoon baking soda: Helps with browning and gives the muffins a tender crumb.
½ teaspoon salt: Enhances all the other flavors.

1 teaspoon ground cinnamon: Adds a warm, comforting spice. Feel free to add a pinch of nutmeg or cardamom too if you like.
1 cup milk: I prefer whole milk for a richer flavor, but 2% or even almond milk will work in a pinch.
½ cup vegetable oil: You can also use melted coconut oil for a slightly different flavor profile.

2 large eggs: Make sure they’re at room temperature for better incorporation.
1 teaspoon vanilla extract: Adds a touch of sweetness and enhances the other flavors.
2 cups chopped fresh plums: About 6-8 medium plums, pitted and chopped into bite-sized pieces. You can use any variety of plums you like, but I find that black plums or Santa Rosa plums work best.

A little kitchen secret my mom taught me: whenever a recipe calls for cinnamon, lightly toast it in a dry pan for about 30 seconds before adding it to the other ingredients. It really brings out the flavor! My kids love it, so if your family does too, be sure to try that!

If you want to make these vegan, you can easily substitute the milk with almond milk or soy milk, and use flax eggs instead of regular eggs. Just mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water per egg, and let it sit for a few minutes to thicken before adding it to the batter.

Sometimes I buy my plums from the local farmer’s market. I really like supporting local businesses, but that is definitely not a must!

Step-by-Step Instructions

Ready to get baking? Here’s how to make these delicious perfect plum muffins:

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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. I prefer to use paper liners for easy cleanup.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is well combined. This ensures that the baking powder and baking soda are evenly distributed, which is essential for a good rise. It’s the science of baking at work!
In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract. Whisk until everything is smooth and well combined. Emulsifying these ingredients creates a smooth base for your batter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay. Overmixing can lead to tough muffins by developing too much gluten.

Gently fold in the chopped plums. Make sure they’re evenly distributed throughout the batter. This ensures every muffin has the perfect plumy bite.
Fill each muffin cup about ¾ full. Using an ice cream scoop makes this process much easier and ensures that each muffin is the same size. Uniformity is key for even baking.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top and spring back when lightly touched. This indicates they’re perfectly baked.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy, allowing the steam to escape.

One tip I learned the hard way: don’t open the oven door too often while the muffins are baking! It can cause them to deflate. Avoid temperature fluctuations for optimal rising.

You’ll know they’re ready when your kitchen starts smelling absolutely amazing! Also, when you insert the toothpick, make sure not to insert it into a plum chunk! A clean toothpick ensures the batter is fully cooked.

Serving Ideas

These perfect plum muffins are delicious on their own, but here are a few serving suggestions to take them to the next level:

Warm with a pat of butter: This is my personal favorite way to enjoy them. The butter melts into the warm muffin, creating a rich and comforting treat.
With a dollop of Greek yogurt or whipped cream: Adds a creamy tang that complements the sweetness of the plums. The contrast in textures is delightful.

Drizzled with honey or maple syrup: For an extra touch of sweetness. These natural sweeteners enhance the plum flavor.
Alongside a cup of coffee or tea: Perfect for a morning or afternoon snack. The warmth of the beverage complements the muffin perfectly.
As part of a brunch spread: These muffins are a great addition to any brunch buffet. They add a touch of homemade goodness.

We love to have these muffins for breakfast on a weekend, and my kids often ask for them as a snack after school. I sometimes sprinkle a little bit of coarse sugar on top before baking for a crunchy texture. A little sparkle never hurts!

If we somehow have leftovers (which is rare!), I like to slice them in half and toast them the next day. They’re also great crumbled over yogurt or ice cream. Repurpose those muffins in creative ways!

For a fancy touch, you can dust them with powdered sugar before serving. It makes them look extra special! It’s all about presentation.

FAQs

Here are some frequently asked questions about making perfect plum muffins:

Can I use frozen plums?
Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter. You might also want to chop them into smaller pieces, as they can be a bit softer than fresh plums.
Can I make these muffins ahead of time?
Absolutely! These muffins are great for meal prep. You can bake them a day or two in advance and store them in an airtight container at room temperature. They’ll stay fresh for up to 3 days.

Can I freeze these muffins?
Yes, you can! Let the muffins cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep in the freezer for up to 2 months. To thaw, simply leave them at room temperature for a few hours or warm them in the microwave for a few seconds.
Can I reduce the amount of sugar?
Yes, you can. You can reduce the sugar by up to ¼ cup without significantly affecting the texture of the muffins. However, keep in mind that the sugar not only adds sweetness but also helps to keep the muffins moist.
What if I don’t have baking powder or baking soda?
Both are essential for a good rise. If you are missing baking powder, use baking soda, but add an acid, such as lemon juice, to have the baking soda activate.

Can I add nuts to these muffins?
Definitely! Chopped walnuts, pecans, or almonds would be a delicious addition. I recommend adding about ½ cup of chopped nuts to the batter along with the plums. Nuts add a lovely crunch and flavor.
My muffins are sinking in the middle. What did I do wrong?
This can happen if the oven temperature is too low or if you overmixed the batter. Make sure your oven is properly preheated and avoid overmixing. Also, be sure to use fresh baking powder and baking soda. Accurate temperature and proper mixing are crucial.

Conclusion

These perfect plum muffins are more than just a recipe; they’re a little slice of home. For me, baking these muffins brings back memories of my grandmother’s kitchen, filled with the aroma of warm spices and the sound of happy chatter. It’s a tradition I’m so happy to share with my own family. These are perfect because they are easy plum muffins!

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Here are a few final tips to ensure muffin success:

Don’t overmix the batter. This is the key to tender muffins. A light hand is essential.

Use room temperature ingredients. They blend together more easily and create a smoother batter. Temperature matters in baking.
Fill the muffin cups evenly. This ensures that all the muffins bake at the same rate. Consistency is key.
Let the muffins cool completely before storing. This prevents them from getting soggy. Patience is a virtue.

Be sure to check out this article about What is Plum Jelly Made Of?

My son loves to add a streusel topping to his muffins, while my daughter prefers them plain. It’s amazing how a simple recipe can be customized to suit everyone’s tastes. Make it your own!

I truly hope you give these muffins a try. They’re perfect for breakfast, brunch, or a simple afternoon snack. Don’t be intimidated – if I can make these on a busy Tuesday night, you absolutely can too!

I’d love to hear how this plum muffin recipe turns out for your family – drop me a comment! Also, please check out this article about Difference Between Plum Jam and Plum Jelly!

Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!

Perfect Plum Muffins Recipe

Print Recipe

These plum muffins are moist, flavorful, and bursting with fresh plum goodness. Perfect for breakfast, brunch, or a sweet treat any time of day!

Author: Kiera
Prep Time: 15
Cook Time: 20

Total Time: 35
Yield: 12 muffins 1x
Category: Breakfast, Dessert

Method: Baking
Cuisine: American

Ingredients

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2 cups all-purpose flour

3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil

1 large egg
1 teaspoon vanilla extract
2 cups chopped fresh plums

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine milk, oil, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the chopped plums.
Fill each muffin liner about 2/3 full.

Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.