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Tender Plum Muffins (with Yogurt and Cinnamon)

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These golden plum muffins are made with only eight ingredients, without a mixer, and are ready in about 30 minutes. A perfectly delicious autumnal treat that will make your day.

one muffin sprinkled with icing sugar on a small silver plate.

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.

I love the tender and moist texture of the muffins, the lovely golden top, and the sweet and sour notes imparted by the fresh plums. This plum muffin recipe is really the perfect fall recipe: golden, flavorful, and comforting!

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!

Recipe ingredients

listed ingredients for making muffins with plums, yogurt and cinnamon.

You will only need 8 ingredients, two bowls, a fork, and a muffin tray to make these easy plum muffins. And maybe a bit of powdered sugar to sprinkle on top, but that’s more something for the eye than the taste.

  • Plums: This time, I used small Italian plums or Italian prune plums because I had what felt like tons of them for free. But regular, round, juicy plums are lovely. If you should have any, feel free to use yellow plums; they are also delicious.
  • 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.
  • Oil: Another ingredient I love to use when baking muffins. Ensure you use a neutral-flavored oil like canola. Olive oil or other sorts of oil with a strong flavor are not suitable for this recipe.
  • Sugar: I use 1 ½ cups granulated sugar for the recipe; that’s less than many recipes would instruct you. However, the plum muffins are delightful without being overly sweet, which is how we love them most.
  • Eggs: You will need two large eggs at room temperature.
  • Baking powder: The raising agent.
  • Cinnamon for a bit of extra warm, autumnal flavor. And a pinch of salt.

How to make muffins with plums?

  • Preparations: Preheat the oven and line the muffin tins with paper liners.
  • Plums: Wash, dry, stone, and cut them into small pieces. Set them aside.
bowl with chopped plums.
  • 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).
collage of two pictures of mixing dry and then wet ingredients in bowls,
  • 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).
numbered collage of picture of making batter for mufffins with italian plums.
  • Bake: Divide the batter between the prepared paper-lined muffin cups. Bake in the middle of the oven for 20-22 minutes until the top of the plum muffins is golden brown and a toothpick inserted in the center of a muffin comes out clean.
  • Rest for 5-10 minutes in the tray (5). Remove carefully and let cool completely on a wire rack.
  • Sprinkle with icing sugar (powdered sugar) before serving (optional).
12 golden brown muffins in a baking tray.

Expert Tips

Always use a digital kitchen scale when baking (Amazon affiliate link). Measuring by volume can produce different results, especially when it comes to flour (and butter in other recipes). And if you use those inaccurate amounts, you’re more likely to get inaccurate results. A kitchen scale will give you the most precise measure ensuring the best bake possible.

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.

muffins in a tray, one of them split to show the crumb.

Recipe FAQ?

Can I use other fruit?

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.

Do I have to peel the plums before baking?

Definitely no.

How to cut a plum?

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.

How to store?

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.

three golden brown muffins on a black background.

More plum recipes

Do you like this recipe?

Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Don’t forget to tag me #whereismyspoon when you try a recipe!
one muffin sprinkled with icing sugar on a small silver plate.

Tender Plum Muffins (with Yogurt and Cinnamon)

These golden plum muffins are made with only eight ingredients and are ready in about 30 minutes. A perfectly delicious autumnal treat that will make your day.
5 from 1 vote
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Course: Desserts, German Baking and Desserts, Muffins and Cupcakes
Cuisine: American, German
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 237kcal
Author: Adina

Equipment

  • 12-hole muffin tray

Ingredients 

  • 350 g plums 12.5 oz, Note 2
  • 275 g flour 2 ¼ cups, Note 3
  • 150 g granulated sugar ¾ cup
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 pinch of fine sea salt
  • 2 eggs large, at room temperature
  • 100 ml canola oil 1/3 cup + 2 tablespoons/ 3.5 fl.oz, at room temperature, Note 4
  • 250 ml plain yogurt Greek style 1 cup
  • icing sugar optional

Instructions

  • Preheat the oven and line the muffin tray with paper muffin cases.
  • Plums: Wash, dry, stone, and cut them into small pieces. Set them aside.
  • Dry ingredients: In a large bowl, mix flour, baking powder, cinnamon, a pinch of salt, and sugar using a fork.
  • Wet ingredients: In a separate bowl, mix the eggs, oil, and yogurt using the fork again. Make sure the wet ingredients are well combined.
  • 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 icing sugar before serving (optional).

Notes

  1. Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
  2. I use small Italian plums, but regular plums are okay as well.
  3. I like using cake flour, but all-purpose flour is ok.
  4. Ensure you use a neutral-flavored oil like canola.

Nutrition

Serving: 1muffin | Calories: 237kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 89mg | Potassium: 106mg | Fiber: 1g | Sugar: 16g | Vitamin A: 141IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 1mg
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Recipe Rating




Gail Nelson

Tuesday 25th of October 2022

What temperature do you bake them at?

Adina

Tuesday 25th of October 2022

Sorry, I forgot to write that. Thank you for letting me know. 200 degrees Celsius/ 400 degrees Fahrenheit.