Perfect Plum Muffins (made with yogurt)...don't knock 'em till you try 'em!
User Reviews
4.8
Perfect Plum Muffins (made with yogurt)...don't knock 'em till you try 'em!
Description
This recipe starts by sifting flour with baking powder and baking soda, then mixing in sugar. Eggs, olive oil, and yogurt are whisked separately and folded into the dry ingredients gently to avoid dense muffins. Chopped plums are stirred in lightly, with the option to reserve some pieces for topping the muffins before baking.
Baking at 350°F for 18-20 minutes yields muffins with golden tops and soft, moist interiors punctuated by softened plum pieces. The raw demerara sugar on top provides a pleasant crunch and slight caramel flavor after baking. Adding a little milk or buttermilk to Greek yogurt helps maintain moisture and lightness.
These muffins balance the slight tartness of plums with the creamy texture from yogurt and olive oil, suitable for breakfast or snack. Using a scale for measuring flour improves consistency. Larger muffins require additional baking time, monitored by a clean skewer test.
Ingredients
- 2 cups all-purpose flour good quality, unbleached, unbromated, non GMO
- 2 tsp. baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 egg
- ½ cup olive oil light
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 8 plum small (or 6 medium plums
- 1 tsp demerara sugar optional - if desired, or Swedish pearl sugar; for topping
Instructions
- Preheat the oven to 350ºF.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
- Wash the plums and chop into pieces.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
- Gently stir in the plums, with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Then fill the muffin cups. Sprinkle with a little raw sugar (Demerara) if desired, for a crunchy top.
- Bake for about 18-20 minutes or until golden brown.
Notes
- Use a kitchen scale for measuring flour to ensure consistent results.
- If using Greek yogurt, add 1 tablespoon milk or buttermilk to the wet ingredients to keep batter moist.
- For larger muffins, bake for an additional 5 minutes or until a skewer comes out clean, as oven temperatures vary.
- Allow muffins to cool before removing from tin to avoid crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12regular muffins
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 232kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 30mg | 10% |
| Sodium | 153mg | 6% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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