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–+ servings
one plum muffin on a small silver plate.
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4.50 from 2 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Desserts, German Baking and Desserts, Muffins and Cupcakes
Cuisine: American, German
Servings: 12 muffins
Calories: 237kcal
Author: Adina

Equipment

  • 12-hole muffin tray
  • Bowls

Ingredients

  • 12.5 oz plums Note 2
  • 2¼ cups flour Note 3
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 pinch of fine sea salt
  • 2 eggs large, at room temperature
  • ⅓ cup + 2 tablespoons canola oil at room temperature, Note 4
  • 1 cup plain yogurt Greek style
  • confectioner's sugar optional
US - EU

Instructions

  • Preheat the oven to 360°F/ 180°C 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.
    2¼ cups flour + ¾ 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 + ⅓ 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

  1. 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.
  2. Plums: I use small Italian plums, but regular plums are okay as well.
  3. Flour type: I like using cake flour, but all-purpose flour is ok.
  4. Oil: 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