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Plum almond muffins
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Plum-Almond Muffins

These simple muffins are fruity and nutty, with a combination of juicy plums and fragrant almonds.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Breakfast, Brunch
Cuisine: American
Servings: 12 regular or 6 jumbo muffins
Calories: 294kcal
Author: Victoria

Ingredients

Almond Streusel:

  • 2 ½ tablespoons cold unsalted butter, cut into ½-in [12-mm] pieces
  • cup [45 grams] all-purpose flour
  • 3 ½ tablespoons firmly packed brown sugar
  • cup [40 grams] sliced raw almonds

Batter:

  • 6 tablespoons [85 grams] unsalted butter melted and cooled
  • 2 eggs
  • cup [80 ml] whole milk
  • 2 teaspoons almond extract or amaretto
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups [185 grams] all-purpose flour
  • cup [130 grams] granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup [120 grams] sliced almonds toasted
  • 8 ½ ounces [240 grams] fresh plums, pitted and cut into ½-in [12-mm] chunks

Instructions

  • Preheat the oven to 350°F [180°C]. Line a 12-well standard or 6-well jumbo 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 use two knives or rub between your fingers to break up the butter into pea-size pieces.) Stir in the raw sliced almonds. The streusel should be a mixture of crumbly and chunky. Set aside.
  • To make the batter: In a large bowl, whisk together the melted butter and the eggs. Add the milk, almond extract, and vanilla and whisk until well combined. 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. Gently fold the plums into the batter. Be careful not to overmix, or your muffins will be tough; the batter should still have a couple of streaks of flour.
  • Divide the batter equally among the prepared muffin wells and mound each well with an equal amount of the streusel.
  • Bake until the tops are golden brown and a muffin bounces back when you poke it gently in the center with a finger, 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.

Notes

Adapted from Muffins & Biscuits

Nutrition

Serving: 1regular (not jumbo) muffin | Calories: 294kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 123mg | Potassium: 23mg | Fiber: 2g | Sugar: 12g