Plum muffins: Ready in less than 30 minutes, Yes, you read that right! This recipe guarantees a quick and effortless baking experience, perfect for those busy days.
The beauty of these plum muffins lies in their simplicity. Using basic ingredients and an easy-to-follow method, you’ll be amazed at how effortlessly you can create bakery-worthy muffins in the comfort of your own kitchen.
Plum muffins in a nutshell:
- Bursting with Flavor: The natural sweetness of ripe plums complements the tender crumb to create a simple and delicious treat
- Easy to Make, and you don’t need fancy equipment to get started: just a muffin pan and classic baking essentials like mixing bowls, a whisk, and a spatula.
- Versatile: enjoy as a quick breakfast or a mid-day snack. These muffins are the perfect on-the-go treat that is sure to satisfy.
Here are a few notes about some ingredients. Full list at the bottom of the page.
Plums: opt for ripe plums but no overripe, and not too juicy. Red plums are a great choice for their natural sweetness, but purple plums are also good.
Heavy cream: Use full-fat heavy cream. Avoid using a light version; the fat content brings moisture to this recipe.
Vegetable oil: neutral flavor, like canola or rapeseed oil.
Vanilla extract: Opt for good quality for the best flavor.
Sugar: I used caster sugar but you can also use granulated sugar as an alternative.
How to make this plum muffin recipe?
Prepare a batch of delicious plum muffins quickly with this easy recipe!
- Dice the plum (not too small but not too big to ensure plum flavor at every bite.), and place them on a kitchen paper to absorb any excess water.
- In one large bowl, add the dry ingredients, and combine. Reserve 30g (1/4 cup) of the measured flour and toss the plums (Keep a few aside for putting on top).
- In another bowl, add the wet ingredients, whisk until combined.
- Pour wet ingredients into dry ingredients and briefly fold them with a rubber spatula. Add the diced plums and fold until the batter is just combined. Avoid overmixing. The batter should be a bit thick and airy.
- Distribute the batter among the muffin tins, 3/4 full. Sprinkle with remaining plums.
- Bake for 20-25 minutes at 180C (350F) or until a toothpick inserted into the center comes out with a few dry crumbs.
- Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Full instructions are at the bottom of the page.
This plum muffin recipe is easy to make. However, I have a few helpful tips to ensure your muffins are perfect.
- Ingredients at room temperature help to mix them together more easily. Note: refrigerated heavy cream should only be left out of the fridge for 10-15 minutes if it’s not too hot in your house. It’s not recommended to leave such products at room temperature for too long.
- While preparing the batter, place the diced plums on a kitchen paper to absorb any excess water and prevent from affecting the texture of the batter.
- To prevent the diced plums from sinking to the bottom of the recipe, use 30g (1/4 cup) from the measured amount of ingredients to toss them before incorporating to the batter.
- Don’t overmix the batter. Just until the ingredients are combined, not longer: Overmixing can cause dry muffins.
- Use an aluminum muffin tin for best results. The heat is distributed more evenly.
- Don’t overfill muffin tins more than 3/4 full. Leave room for rising and to avoid spilling.
- Sprinkle diced plums in the center rather than along the sides to keep a beautiful dome shape on your muffins. The plum may slightly sink during baking, but they won’t sink all the way to the bottom, you’ll still enjoy delicious plum bites at every bites.
- Don’t over-bake the muffins.
- These muffins are delicious at room temperature or slightly warm, so if you prefer them warm, reheat them in the microwave for 20 seconds (1000 watts). Adjust the time according to your microwave’s power.
How to store these plum muffins?
They taste best when they’re fresh.
Store any leftovers in an airtight container for up to 2 days at room temperature. If they dry out a bit after the first day, which is normal for muffins, reheat them in the microwave, and they’ll be as soft as ever.
Another option: After baking the muffins, while they are still warm (but not too hot), you can individually wrap each muffin in cling film. This will help to seal in moisture and preserve their soft texture.
Can we freeze them?
Yes, for up to 2 months. Wrap them in cling film and store them in an airtight container.
- Sprinkle a touch of cinnamon for an extra fall flavor.
- Swap the vanilla extract for almond extract.
- Add a streusel topping: 63g (½ cup) all-purpose flour, 65g (⅓ cup) fine sugar, a pinch of salt, 45g (3 TBsp) unsalted butter, melted and cool: In a bowl, combine flour, sugar, and salt. Drizzle melted butter over the mixture and then toss all the ingredients together with a fork. Continue until they are well combined but still slightly clumpy. Scatter evenly over muffins.
- For a small batch, divide the ingredients by 2
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If you tried this easy plum muffins recipe or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.