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.
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!
Table of contents
Recipe ingredients
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.
- Yogurt: Plain full-fat yogurt (a creamy sort) or Greek yogurt. I love baking muffins with yogurt; when the season permits, you could try these Strawberry and White Chocolate Muffins or these Black Currant Muffins.
- 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.
- You could also try these Moist Apple and Cinnamon Muffins - with Oil; they are one of the most popular sweet recipes on the blog.
- 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.
- 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 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).
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.
Recipe FAQ?
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.
Definitely no.
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.
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.
More plum recipes
Tender Plum Muffins (with Yogurt and Cinnamon)
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 ⅓ 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
- Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
- I use small Italian plums, but regular plums are okay as well.
- I like using cake flour, but all-purpose flour is ok.
- Ensure you use a neutral-flavored oil like canola.
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.