Fresh plums are an ingredient that I would have never thought to bake into a muffin, so when I saw this recipe I was immediately intrigued. My plums were perfectly ripe and sweet, and tasted amazing on their own. After baking inside of these muffins, however, the plums became even sweeter and more delicious. To make these muffins, you fill the muffin cups halfway with batter, sprinkle on the chopped plums, and then add the remaining batter on top. A sprinkle of cinnamon sugar completes these coffeecake muffins.
These muffins are best served warm from the oven, but are also delicious the next day stored at room temperature or defrosted and warmed from the freezer. Plum Coffeecake Muffins would be wonderful to serve to company for brunch or afternoon tea. Your guests will enjoy discovering the sweet plum surprise in the center of each muffin.
One year ago: Peaches n’ Cream Muffins
Plum Coffeecake Muffins
You can substitute an equal amount of chopped peaches, nectarines, or berries for the plums, if you like.
Makes 10-12 muffins
- 1 stick (1/2 cup) unsalted butter, melted
- 3/4 cup plus 2 tablespoons sugar
- 3/4 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Pinch of ground nutmeg
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- 3 ripe red plums (about 1 pound), pitted and cut into small chunks
- Preheat oven to 375 degrees F. Line a muffin tin with paper liners, or grease generously with butter or cooking spray.
- Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside.
- In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon.
- In another large bowl, whisk together the eggs, vanilla, and milk. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined. Dividing evenly, fill each of the cups halfway with batter.
- Distribute the plum pieces evenly among the cups, scattering them over the batter. Spoon the remaining batter on top, dividing evenly. Sprinkle tops with the reserved cinnamon-sugar mixture.
- Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of a muffin comes out clean, 16 to 18 minutes. Transfer the pan to a wire rack and let stand 5 to 10 minutes. Remove the muffins from the pan and cool on the wire rack. Serve warm.
Recipe from Martha Stewart’s Baking Handbook