Plum Muffins with yogurt and a hint of cinnamon, a delicious Autumn dessert recipe that is ready in well under 30 minutes. Beautifully light and moist, with perfectly soft ripe plums, these muffins are a celebration of Fall.
Having grown up in a country where Halloween and Thanksgiving were not celebrated, apples, plums and quinces were the real heroes of Autumn. We did have pumpkins around, which my grandmother would roast in the oven for us to enjoy just on their own, but otherwise, they weren't as popular as they are nowadays.
And when you have lots of plums, you make the most of them. The things you can make with plums are endless, from our famous plum brandy, to jams, prunes, all sorts of desserts or our popular prune pilaf. And these are just a few that come to my mind when I think of my childhood on the farm.
Well ripe, plums are amazingly sweet and juicy, perfect for a homemade bake that has a fantastic flavour and texture.
These muffins are an excellent snack on the go, and they can be enjoyed by everyone, from little to big ones. Not to mention that you can have them on the table, from scratch, in less than 30 minutes.
And cinnamon is what gives these muffins the wow factor. My Cinnamon Muffins are an absolute treat, so worth using it in loads of desserts.
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Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
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Ingredients overview
- self-raising flour - the muffins rise better with self-raising flour than with plain flour
- baking powder - still use it even if you use self-raising flour, as it helps with the fluffy texture
- eggs - at room temperature
- granulated sugar - caster sugar is also ok
- plums - pitted and chopped, use plums that are ripe and sweet
- cinnamon - it pairs very well with the plums
- brown sugar - makes a great combo with the cinnamon
- Greek yogurt - it helps keep the muffins moist and fluffy
- vegetable oil - makes the muffins light, rather than dense
- vanilla extract - it can be omitted, but it adds a nice flavour
Easy swaps
As mentioned, any variety of plums can be used, the darker plums will turn a dark reddish colour in the oven, but the texture of the muffins will not change.
I used yogurt for this recipe, which resulted in perfectly moist muffins, where I usually add milk. I find that the yogurt helps with the overall texture and taste, so a swap worth considering. But, of course, milk can be used too, and in the same amount as yogurt.
My preferred yogurt, for baking or just consuming on its own, is the Greek yogurt. It's creamy, it's silky, amazingly luscious, just the way I like it. Regular yogurt, however, can be used too.
If you don't have paper muffin cases, but butter and flour the muffin tray holes very well, and they should pop out easily when they are out of the oven, or perhaps, just run a sharp knife around the edges to loosen them, but that shouldn't be an issue.
Sep-by-step photos and instructions on how to make plum muffins
For these muffins I used cherry plums, which are a little bigger than a cherry, but with a delicious plum texture and aroma. But any other plum variety can be used for this recipe without any problem whatsoever.
- in a bowl, sift the flour, add the baking powder and sugar, and give it a good stir to combine
- separately, beat the eggs well, add the yogurt and oil together with the vanilla extract
- mix well to get a smooth texture
- chop up the plums, and mix them with the brown sugar and cinnamon( see photo 3)
- combine the wet ingredients with the dry ingredients, add the plums, and mix
- divide the batter between each muffin hole lined up with muffin paper, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes until golden and well risen
- leave to cool before serving
Expert tips
Do not overmix the batter, as the muffins won't rise much and will have a dense texture. Use a spatula to bring all the ingredients together gently, do not use a mixer for the batter.
Other plum desserts
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Plum Muffins
Ingredients
- 285 g self-raising flour
- 1 teaspoon baking powder
- 2 eggs
- 100 g granulated sugar
- 2 cups plums, pitted and chopped
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 cup Greek yogurt
- 6 tablespoon vegetable oil
- 1 teaspoon vanilla extract
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Instructions
- In a large bowl, sift the flour, add the baking powder and granulated sugar, and mix to combine.
- Separately, beat the eggs with a pinch of salt, add the yogurt, oil and vanilla extract, and give it a good stir.
- Add the brown sugar and cinnamon to the plums, and use a spoon to mix well, so the plums can be well coated.
- Mix the wet ingredients with the dry ingredients, and add the plums.
- Use a spatula to incorporate everything.
- Divide the batter between each muffin tin hole lined with paper cases.
- Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes until golden and well risen.
- Leave to cool before serving.
Video
Notes
-
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Do not overmix the batter, as the muffins won't rise much and will have a dense texture. Use a spatula to bring all the ingredients together gently, do not use a mixer for the batter.
Tessa Wilson says
I haven't cooked these and probably will find another recipe. Why do you give a choice of metric or US cup and then not put everything that needs to be in metric, in metric - plums and yogurt for starters! You don't seem to have printed this either, why?
Daniela Apostol says
A cup means a measuring cup which is widely used in the Uk and US, and can be found in literally any supermarket - and it measures 250 ml. So a cup of yogurt is 250 ml, 2 cups of plums is 500 g, although you can use more or less, with fruit it doesn’t need to be an exact amount. I use both grams and cups because they are both easy to convert and figure out the amount. I hope it helps!
Tessa Wilson says
Thank you for replying so quickly Daniela. I am in the UK. I have two sets of cups. One has 240ml as a cup and the other has 250ml as a cup. Also, and I'm copying this directly from the internet: "Grams and millilitres are not the same or interchangeable. Grams (g) measure mass (how much matter is in an object), while millilitres (ml) measure volume (the amount of space an object occupies). While for water, 1 ml is approximately equal to 1g, this is not true for other substances, as density varies."Â Can I respectfully ask you to correct your recipe? For the yogurt, put the amount as millilitres by all means, as it is almost a liquid. For the plums, all you need to do is weigh your 2 x US cups of plums on a metric scale and put the metric result in your recipe, just as you have done for the flour - not too difficult, I'm sure. You should know, Daniela, there are many, many people in the UK, and indeed across Europe, who do NOT own cups - US or otherwise - for cooking so cannot know what a cup means. I'm sure you'd love your recipe to be cooked by as many people as possible across the world, wouldn't you? Writing the recipe properly in metric (if you've offer it) is a must for cupless cooks! I'll let you know how I get on with the recipe when it's really in metric. Best wishes
Daniela Apostol says
Thank you, I appreciate your feedback, and it's all noted!
Jayne says
Looking forward to trying these but having issues trying to convert 1 cup of Greek yoghurt to grams, can you help? TIA
Daniela Apostol says
Thank you for your comment, that's 250 g. I hope it helps and let me know how it goes!
Maria says
Thanks for the awesome recipe! Came out so light and delicious. I used fat free plain Yoghurt and was still lovely..next time I'll try with Greek..