These golden plum muffins are made with only eight ingredients, without a mixer, and they are ready in about 30 minutes. A perfectly delicious autumnal treat that will make your day.
Fluffy, moist plum muffins with cinnamon, not overly sweet, and delightfully spiked with tangy pieces of plum. Make these gorgeous muffins today, and you will make your family happy.
Ingredients: 8 | Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 12 | Difficulty: Easy
And if you are dealing with an abundance of plums (like I do every fall), how about Canning Plums, making Pflaumenmus - German Plum Butter, or Stewed Plums? Or bake the Plum Yogurt Cake this fall as well!
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Recipe ingredients
You will only need 8 ingredients, two bowls, a fork, and a muffin tray to make these easy plum muffins.
Plums: I used small Italian prune plums because I had plenty, but regular juicy plums or even yellow plums work just as well.
Yogurt: Plain full-fat yogurt (a creamy sort) or Greek yogurt. I love baking muffins with yogurt; try these Strawberry and White Chocolate Muffins or these Black Currant Muffins.
Oil: Use a neutral oil like canola. Avoid olive oil or other strong-flavored oils, as they overpower the muffins. You could also try these Moist Apple and Cinnamon Muffins - with Oil; they are one of the most popular sweet recipes on the blog.
Flour: I prefer cake flour when baking cakes or muffins; it makes the baked goods a bit fluffier and airier. However, all-purpose flour is fine.
Other ingredients: Sugar, eggs, baking powder, and cinnamon.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make muffins with plums?
- Plums: Wash, dry, stone, and cut them into small pieces. Set them aside.
- Dry ingredients: Combine sugar, flour, baking powder, cinnamon, and a pinch of salt in a large mixing bowl. Mix them with a fork (1).
- Wet ingredients: In a separate bowl, mix the eggs, oil, and yogurt using the fork again. Make sure the wet ingredients are well combined (2).
- Combine batter: Pour the egg mixture over the flour mixture. Mix with the fork until the ingredients are just combined, don't overmix (3).
- Fold in the chopped plums with a rubber spatula without overmixing (4).
- Bake: Divide the batter between the prepared paper-lined muffin cups. Bake in the middle of the oven for 20-22 minutes.
- Rest for 5-10 minutes in the tray (5). Remove carefully and let cool completely on a wire rack. Sprinkle confectioner's sugar before serving (optional).
Tips for making good muffins
Always use a digital kitchen scale when baking (the Amazon affiliate link opens in a new tab). Volume measurements (especially for flour) can be inaccurate. For best results, use a kitchen scale.
Room temperature: All ingredients (eggs, yogurt, oil) should be at room temperature.
Don't overmix the batter, or the plum muffins will have a dense, heavy texture. That's the number one mistake people make when baking muffins.
- Try to combine everything with just a few moves, and don't worry if there are still a few streaks of flour in the wet batter. And remember, you still have to fold in the plum pieces; you will have to save a couple of moves for that step.
Immediate baking: Ensure the oven is preheated and bake the muffins immediately after stirring the batter. If you leave the batter waiting, the baking powder will lose its power, and the baked good will not rise properly.
Recipe FAQs
Sure. These yogurt muffins are also great with apples, peaches, nectarines, or berries. I've even made them with canned and drained mandarins, which were delicious. Try the Cinnamon Donut Muffins, too.
Cut around the circumference of the plum using a paring knife. Pull the two halves apart and remove the stone; occasionally, it might stick a bit to the flesh, but it will come off. Lay the halves on the cutting board, skin-side down, and cut the halves into smaller pieces. This comes in useful if you make Mini Clafoutis with Plums,
How to store them?
The plum muffins are made with fresh fruit, so they will only keep safely at room temperature for 1-2 days (depending on how warm the kitchen is and how much of the fruit is exposed).
To store them for longer, refrigerate them in an airtight container; they will be fine for 3-4 days.
Freeze them in an airtight container for freezer bags for up to 3 months. Defrost in the fridge or on the counter.
Tender Plum Muffins (with Yogurt and Cinnamon)
Equipment
- 12-hole muffin tray
- Bowls
Ingredients
- 12.5 oz plums Note 2
- 2ยผ cups flour Note 3
- ยพ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch of fine sea salt
- 2 eggs large, at room temperature
- โ cup + 2 tablespoons canola oil at room temperature, Note 4
- 1 cup plain yogurt Greek style
- confectioner's sugar optional
Instructions
- Preheat the oven to 360ยฐF/ 180ยฐC and line the muffin tray with paper muffin cases.
- Plums: Wash, dry, stone, and cut them into small pieces. Set them aside.12.5 oz plums
- Dry ingredients: In a large bowl, mix flour, baking powder, cinnamon, a pinch of salt, and sugar using a fork.2ยผ cups flour + ยพ cup granulated sugar + 2 teaspoons baking powder + 1 teaspoon cinnamon + 1 pinch of fine sea salt
- Wet ingredients: In a separate bowl, mix the eggs, oil, and yogurt using the fork again. Make sure the wet ingredients are well combined.2 eggs + โ cup + 2 tablespoons canola oil + 1 cup plain yogurt
- Combine: Pour the egg mixture over the flour-sugar mixture. Mix with the fork until the ingredients are combined; don't overmix; some streaks of flour in the batter are ok.
- Fold in the plums with a rubber spatula or a spoon with just a few movements. Don't overmix.
- Bake: Divide the batter between the prepared paper-lined muffin cups. Bake in the middle of the oven for 20-22 minutes. The muffins should be golden brown, and a toothpick inserted in the center of a muffin should come out clean.
- Rest for 5-10 minutes in the tray. Remove and cool completely on a wire rack.
- Sprinkle with confectioner's sugar before serving (optional).
Notes
- Measurements: Always use a digital kitchen scale in baking; it guarantees the best results (the Amazon affiliate link opens in a new tab). I recommend using the metric system to make this recipe.
- Plums: I use small Italian plums, but regular plums are okay as well.
- Flour type: I like using cake flour, but all-purpose flour is ok.
- Oil: Ensure you use a neutral-flavored oil like canola.
Naomi says
As someone mentioned in a previous comment, you forgot to put in the temperature to bake them at. Only now after making them I see that they needed to be baked at 400 F. Considering that the initial comment was made in 2022 you would think that by now you would have adjusted the recipe to include what temperature to bake them at. Luckily I am a somewhat experienced baker and did the muffins at 425 F for the first 5 minutes then at 375 F for the remainder of the bake time.
All that said the muffins turned out very well though not as brown as the picture in the recipe.
Adina says
Hi Naomi. Sorry, I missed that. But I am glad your muffins still turned out good.
Gail Nelson says
What temperature do you bake them at?
Adina says
Sorry, I forgot to write that. Thank you for letting me know. 200 degrees Celsius/ 400 degrees Fahrenheit.