Plum Almond Muffins
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5.0
18 reviews
Excellent
Plum Almond Muffins
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These simple Plum Almond Muffins are perfect for summer! Featuring juicy bites of fresh plum and a nutty almond-infused batter, they're crowned with a buttery and crunchy almond streusel.
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Ingredients
Almond Streusel:
- 2 ½ tablespoons (35 grams) cold unsalted butter, cut into ½-inch [12-mm] pieces
- ⅓ cup (40 grams) all-purpose flour
- 3 ½ tablespoons (35 grams) firmly packed light brown sugar
- ⅓ cup (30 grams) sliced almonds
Batter:
- 6 tablespoons (85 grams) unsalted butter melted and cooled
- 2 large eggs
- ⅓ cup (80 ml) milk
- 2 teaspoons almond extract
- 1 teaspoon pure vanilla extract
- 1 ½ cups (185 grams) all-purpose flour
- ⅔ cup (130 grams) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup (100 grams) sliced almonds toasted
- 8 ½ ounces (240 grams) fresh plums, pitted and cut into ½-inch [12-mm] chunks (about 3 plums)
Instructions
- Preheat the oven to 350°F (180°C). Line a standard (12-well) or jumbo (6-well) muffin pan with paper liners or coat thoroughly with nonstick cooking spray.
- To make the streusel: In the bowl of a food processor fitted with the metal blade, pulse the butter, flour, and brown sugar in 1-second intervals until the butter is cut into pea-size pieces. Alternatively, combine the butter, flour, and brown sugar in a bowl and rub between your fingers to break up the butter into pea-size pieces. Stir in the sliced almonds. The streusel should be a mixture of crumbly and chunky. Refrigerate until ready to use to keep the butter cold.
- To make the muffin batter: In a large bowl, whisk together the melted butter and the eggs until smooth. Add the milk, almond extract, and vanilla and whisk to combine. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the toasted almonds.
- Add the flour mixture to the butter mixture and use a rubber spatula to carefully fold together until almost combined. With the rubber spatula, gently fold the plums into the batter. Be careful not to overmix, or your muffins will be tough.
- Divide the batter equally among the prepared cups and mound each cup with an equal amount of the streusel.
- Bake until the tops are golden brown and toothpick inserted into the center comes out clean, 22 to 26 minutes for standard size or 30 to 35 minutes for jumbo.
- Remove the muffins from the oven and let cool in the pan for 5 to 10 minutes. Carefully lift the muffins from the pan and transfer them to a wire rack to cool a little more. Use a butter knife to lift the muffins out if you didn’t use paper liners. Serve warm or at room temperature.
Notes
- Because the fruit can be so juicy, I think these muffins are generally best the day they are made, although you can store them in an airtight container for a few days.
- The photos in this post are of standard muffins, but I have also made this recipe into jumbo muffins and they are absolutely delicious. I do think that the jumbo muffins hold their structure a bit better with the juicy plums, but either size will work well.
- Adapted from Muffins & Biscuits
Nutrition Information
Show Details
Serving
1standard (not jumbo) muffin
Calories
294kcal
(15%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
2g
Cholesterol
53mg
(18%)
Sodium
123mg
(5%)
Potassium
23mg
(1%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 12standard or 6 jumbo muffins
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1standard (not jumbo) muffin | |
| Calories | 294kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 123mg | 5% |
| Potassium | 23mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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