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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 

Prep Time
15 mins
Cook Time
15 mins
Servings: 12
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 180C / 350F
  2. 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.   
  3. Sift the flour, baking powder, and bicarb into a bowl and then mix in the sugar.
  4. In a measuring jug whisk together the eggs, sunflower oil, vanilla, yoghurt, lemon zest, and juice until smooth.
  5. 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.
  6. 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.