Easy plum muffins with a hint of lemon and cinnamon
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Easy plum muffins with a hint of lemon and cinnamon
A delicious recipe to make easy yoghurt muffins with seasonal fresh plums
Ingredients
- 3 - 4 plums about 350gms
- 2 Tbsp demerara sugar or other darker brown sugar
- 1 tsp cinnamon
- 275 gms 2 cups cake flour or all-purpose
- 2 tsp baking powder
- ½ tsp bicarb / baking soda
- 100 grams brown sugar 1/2 cup
- 50 grams white sugar 1/4 cup
- 2 large free-range eggs
- ½ cup sunflower oil
- 1 tsp vanilla extract
- 250 ml 1 cup full-fat Greek-style yoghurt
- zest of half a lemon
- 1 Tbsp lemon juice
- Additional brown sugar for sprinkling optional
Instructions
- Preheat the oven to 180C / 350F
- Remove the pips from the plums and cut them into 8ths (smaller pieces). Place in a small bowl and mix in the 2 Tbsp of Demerara sugar and cinnamon. Set aside.
- Sift the flour, baking powder, and bicarb into a bowl and then mix in the sugar.
- In a measuring jug whisk together the eggs, sunflower oil, vanilla, yoghurt, lemon zest, and juice until smooth.
- Add the wet ingredients to the dry and gently stir being careful not to overmix. Add the plums and fold through the batter until just incorporated.
- Divide the mixture evenly between 12 paper-lined muffin cups and sprinkle a little extra sugar over to create a crunchy top. Bake for 20 – 25 minutes until golden brown and springy to the touch.
Notes
- Room Temperature:
- For Longer Freshness:
- Freezing Muffins:
- Reheating:
- Avoid Stale Muffins:
Room Temperature:
Allow muffins to cool completely before storing. Store in an airtight container at room temperature for up to 2–3 days.
- Allow muffins to cool completely before storing.
- Store in an airtight container at room temperature for up to 2–3 days.
For Longer Freshness:
If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
- If you want to keep them fresh for a longer time, place them in a resealable plastic bag or wrap them tightly in plastic wrap, then store them in the fridge for up to a week.
Freezing Muffins:
To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container. Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
- To freeze, wrap each muffin individually in plastic wrap, then place them in a ziplock bag or airtight container.
- Muffins can be frozen for up to 3 months. To thaw, simply leave them at room temperature for 30 minutes or microwave for 20–30 seconds.
Reheating:
For a warm, freshly baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
- For a warm, freshly baked taste, reheat muffins in the microwave for 15–20 seconds or in the oven at 350°F (175°C) for about 10 minutes.
Avoid Stale Muffins:
Don't store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.
- Don't store muffins in the fridge if you plan to eat them within a day or two as it can dry them out. Stick to room temperature or freezing for longer storage.
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