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Plum muffins served on a plate
Soft and fruity muffin spiced with cinnamon

Cinnamon Spiced Fresh Plum Muffins

Author: Flavelo
Recipes Cakes and Desserts
Muffins are 'quick breads', meaning they use baking powder instead of yeast. The technique is the 'two-bowl method': wet and dry separate, meeting only at the end. The plums release juice during baking, creating little pockets of concentrated fruit flavor.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 12 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper liners
  • Two mixing bowls
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Preheat oven to 350°F (180°C) and line muffin tin. Wash, pit, and dice plums.

Tip: Small pieces distribute evenly.
2 ✓

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

Tip: Ensures even spice and leavener distribution.
3 ✓

In another bowl, whisk eggs with oil and milk.

Tip: Emulsion helps moistness.
4 ✓

Pour wet into dry. Fold gently with a spatula just until flour disappears. Lumps are okay!

Tip: Lazy mixing is the secret to soft muffins.
5 ✓

Gently fold in plums. Fill liners 3/4 full.

Tip: Leave room for rising.
6 ✓

Bake approx. 20 mins. Test with toothpick. Cool in tin 5 mins, then on rack.

Tip: Leaving in tin too long makes liners soggy.

Recipe FAQ

Why are they tough and peaked?
You overmixed the batter. Once flour meets liquid, gluten forms. Too much mixing makes bread, not muffins.
Fruit sank to the bottom.
Batter was too thin or pieces too large. Toss fruit in a little flour before adding.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 2 large Eggs
  • 1/2 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 packet Baking Powder (approx 2 tsp)
  • 1 pinch Salt
  • 7 oz Fresh Plums
  • 1 tsp Ground Cinnamon