Plum Almond Muffins
User Reviews
5
Plum Almond Muffins
Description
Plum Almond Muffins feature a soft muffin base that incorporates toasted sliced almonds and fresh plum pieces, providing bursts of fruitiness within a tender crumb. The almond streusel on top adds a buttery, crumbly texture with crunchy almond slices that contrast nicely with the moist muffins. The batter, flavored with almond and vanilla extracts, gives a subtle nutty aroma that complements the plums without overpowering them.
The plums' juice keeps the muffins moist, but also means they are best eaten the day they are baked to maintain their structure and texture. Baking with either standard or jumbo muffin tins works well, though jumbo muffins hold up slightly better with the juicy fruit. These muffins serve well as a morning treat or an afternoon snack paired with tea or coffee.
Storing the muffins in an airtight container for a few days is possible, though their quality is highest fresh. The recipe allows flexibility with muffin size and yields a delightful almond-fruited baked good featuring both streusel topping and incorporated nuts for added texture.
Ingredients
Almond Streusel:
- 2 ½ tablespoons butter unsalted; cold; cut into ½-inch pieces; 35 grams
- ⅓ cup all-purpose flour 40 grams
- 3 ½ tablespoons light brown sugar firmly packed; 35 grams
- ⅓ cup almonds sliced, 30 grams
Batter:
- 6 tablespoons unsalted butter melted and cooled, 85 grams
- 2 egg large
- ⅓ cup milk 80 ml
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract pure
- 1 ½ cups all-purpose flour 185 grams
- ⅔ cup granulated sugar 130 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup almond toasted, sliced
- 8 ½ ounces plum about 3 plums, fresh, pitted and cut into ½-inch [12-mm] chunks
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
- These muffins are best eaten the same day due to the juiciness of the plums.
- Both standard and jumbo muffin pans can be used, with jumbo muffins better retaining structure around the fruit.
- Store leftovers in an airtight container for a few days but expect some softening.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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