Plum Almond Muffins

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5 from 18 votes

These Plum Almond Muffins combine toasted sliced almonds and juicy plum chunks in a tender batter topped with a crumbly almond streusel. The muffins offer a balance of sweet and tart flavors with a moist interior, enhanced by the crunch of almonds in both batter and topping. Their texture and freshness work best when enjoyed soon after baking, making them ideal treats for breakfast or a snack.

Prep Time

35 mins

Cook Time

25 mins

Total Time

1 hr

Servings: 12 standard or 6 jumbo muffins

Calories: 294 kcal

Course: Breakfast, Brunch

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 standard or 6 jumbo muffins

Amount Per Serving

Calories 294

% 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.