This morning I propose the Soft Fresh Plum Muffin Recipe right at the end of the plum season. Unfortunately, I took August off to enjoy the sun and the sea, so some recipes came out later than I had planned this winter.
I’m not very good with editorial schedules or deadlines for the blog during the summer. I like to let myself go and enjoy the short-lived good weather. But as always, I try to offer you easy recipes, especially economical recipes that are very tasty! These plum muffins are delicious, with butter and milk that give the right consistency to the batter to support the weight of the plums.
As you can see from the photos, the surface of these plum muffins is characterized by their chunky pieces. In fact, I cut the fresh plums into 4 parts, removing the pit.
We always respect the seasonality of ingredients, in this case the plums, which are available from June to September. However, you can find fresh plums in the supermarket to make this plum dessert during the spring and fall months, but they will be imported and more expensive.
You can also find this Plum Muffin Recipe in the Sweet and Savory Muffin Collection where I’ve compiled many easy muffin recipes to prepare, perfect for snacks, breakfast, or appetizers.
If you like fruit muffins know that on the blog Le Ricette di Bea you will find many recipes. I am crazy about them, and I leave you some examples below:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 177.74 (Kcal)
- Carbohydrates 22.77 (g) of which sugars 8.91 (g)
- Proteins 3.89 (g)
- Fat 8.67 (g) of which saturated 5.19 (g)of which unsaturated 3.49 (g)
- Fibers 2.11 (g)
- Sodium 56.20 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups flour (sifted)
- 12 plums
- 1/3 cup cornstarch (or cornflour for soft cakes)
- 2 eggs (at room temperature)
- 7 tbsp butter (at room temperature)
- 1/4 cup milk (at room temperature, you can also use lactose-free milk or rice or soy milk)
- 1/3 cup sugar
- 2 tbsp lemon juice
- 1 pinch salt
- 2 tsp brown sugar
- 1 packet baking powder
- as needed powdered sugar
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Spatula
- 1 Oven
- 1 Scale
- 1 Spoon
- 1 Knife
- 1 Cutting board
- 1 Muffin pan
- 12 Cupcake liners
Steps for the Plum Muffins Recipe
Let’s start preparing the dessert with fresh plums with the plums. Take the wooden cutting board and a knife without a blade. Wash the plums leaving the skin on. Cut them in half first, removing the pit. Then cut each half into two. You’ll get four pieces from one plum. Place them in a small bowl and sprinkle with brown sugar. Mix with your hands or a spoon and place in the fridge.
Now prepare the base mixture for soft and tasty muffins. Start with the eggs and butter. Always keep the eggs at room temperature when you want to prepare a dessert. As I have already explained in the article: 5 Mistakes Not to Make When Preparing a Dessert that you can read on my blog!
Preheat the oven in static mode to 340-355°F and then proceed. Take a bowl with high edges, break the two eggs into it, add the dose of white sugar and the pinch of salt, and beat with the electric whisk until the mixture becomes nice and frothy. Gradually add softened butter at room temperature.
I chose the 100 gram stick of Prealpi Organic Butter. I only found this company that produces the 100-gram size, which is perfect for many recipes. If you find other brands or the classic 125-gram size, they will work just as well.
Once the butter is incorporated into our mixture, it’s time for the dose of milk and the two tablespoons of lemon juice. Let’s move on to the flours. I previously weighed all the flours, classic, cornstarch, and baking powder with the scale. I sifted everything, and now I’m ready to add the powders to my mixture with the help of a spoon.
After completing our mixture, we can place the paper liners in the muffin pan. Then pour the batter into each liner to 3/4 full. I use the classic ones, super economical, the package if I’m not mistaken is 50 pieces for colored ones and 100 pieces for white ones. Now take the plums with sugar from the fridge. Place four plum slices in each muffin. Sprinkle with brown sugar and bake for about 25 to 30 minutes. Perform the toothpick test when 25 minutes of baking have passed. If the toothpick is still wet and the batter sticks, continue for another five minutes. Otherwise, as in my case with an oven at 355°F and old, 25 minutes are enough. Then I let the plum muffins cool on a baking rack, and just before serving them for breakfast, I sprinkled them with powdered sugar. I just have to remind you that I’m waiting for you on the blog Le Ricette di Bea with many other sweet recipes and more! Enjoy!!!
This and many other Perfect Sweet Recipes for Breakfast or Snacks can be found on my blog: Sweet Category of Le Ricette di Bea!
Storage of Plum Muffins:
You can store the Muffins with fresh plums in a cake keeper for about three days maximum; they will remain soft and tasty. However, you must check that there are no molds, as the moisture from the plum in contact with the air can generate molds and thus start to spoil. The plum will tend to release a reddish juice, don’t worry about that, white molds can be seen if they are on the surface or inside. However, place a small plate under the plum muffins if you don’t want to stain the bottom of the cake keeper.
FAQ (Questions and Answers)
Can I replace?
You can replace the milk with water or with vegetable oil, same for the butter. You can use water or vegetable oil for both these ingredients. Just keep in mind that they are two liquids and therefore must be replaced with other liquid ingredients. The dose of butter can be replaced with 1/3 cup of vegetable oil. The milk dose with two heaping tablespoons of water.
If you accidentally stumbled upon my blog Le Ricette di Bea and you do not like plums, know that you can find many other fruit dessert recipes or with chocolate perfect for breakfast or for after-school snacks.
