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Plum muffins served on a plate
Spiced muffin with fresh fruit chunks

Spiced plum muffins

Author: Flavelo
Recipes Cakes and Desserts
The muffin belongs to the 'quick breads' family, meaning we use baking powder instead of yeast to leaven it. The essence of the technique is two bowls: wet separate from dry, and they only meet at the end. The plums release juice during baking, creating little 'pockets' in the dough where fruit flavour is concentrated.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 12 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tray
  • Paper cases
  • Two mixing bowls
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C and line the tray with cases. Wash the plums, stone them, and cut into small cubes.

Tip: Smaller pieces distribute more evenly and don't make the dough too soggy.
2 ✓

In a bowl, mix the dry ingredients: flour, sugar, baking powder, cinnamon, salt.

Tip: Thorough mixing ensures every bite is equally spiced and rises evenly.
3 ✓

In another bowl, whisk the eggs with the oil and milk.

Tip: The emulsion (mixture of oil and water) helps achieve a moist texture.
4 ✓

Pour the wet into the dry. Now comes the key part: using a spatula, fold it over just a few times, only until the flour disappears. It's fine if it's lumpy!

Tip: 'Lazy mixing' is the secret to soft muffins. If mixed smooth, they become tough.
5 ✓

Gently fold in the plums, then divide the batter into the cases (fill approx. 3/4 full).

Tip: Leave room for rising.
6 ✓

Bake for approx. 20 minutes. Test with a skewer. Leave in the tin for 5 minutes, then cool on a wire rack.

Tip: Leaving them in the tin allows them to steam further in their own heat, but if left too long, the paper will get soggy.

Recipe FAQ

Why did the muffin turn out hard and peaked?
You overmixed the batter. If you mix too much after adding flour, the gluten strengthens, and the structure becomes bread-like.
The fruit sank to the bottom.
The batter was too thin, or the fruit pieces too large. Toss the fruit in a little flour before baking.

Ingredients

  • 200 g Plain flour
  • 150 g Granulated sugar
  • 2 pcs Eggs
  • 100 ml Milk
  • 100 ml Oil (neutral, e.g. sunflower)
  • 1 packet Baking powder
  • 1 pinch Salt
  • 200 g Fresh plums
  • 1 tsp Ground cinnamon