Cinnamon Plum Muffins with Crumble Topping

Name: Cinnamon Plum Muffins with Crumble Topping
Total time: 65 min
Yield: 2
Ingredients: 1/2 cup unsalted butter, melted; 1 cup white sugar; 3/4 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 large eggs, room temp; 2 tsp vanilla extract; 1/2 cup full fat sour cream, room temp; 1/2 cup 2% milk, room temp; 3 cups all-purpose flour; 1 tbsp baking powder; 1/4 tsp baking soda; 1 cup pitted and chopped fresh plums

Indulge in these tall and moist plum muffins, packed with cinnamon flavors from both the fruity filling and crunchy crumb topping. The secret to their height? Baking only half of the muffin cups per batch.

Recipe Info

Prep Time

65 min

Difficulty

Easy

Servings

Nutrition

calories299kcal

carbohydrates44g

fat12g

protein5g

Breakfast Snack Side Dish Bread American

Ingredients

1/2 cup unsalted butter, melted

1 cup white sugar

3/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 large eggs, room temp

2 tsp vanilla extract

1/2 cup full fat sour cream, room temp

1/2 cup 2% milk, room temp

3 cups all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1 cup pitted and chopped fresh plums

Directions

Preheat the oven to 400°F (200°C). Grease or line every other muffin cup of a standard 12-cup muffin pan.

For streusel, mix melted butter, brown sugar, flour, cinnamon, and salt in a small bowl until crumbs form. Set aside.

For muffin batter, combine butter, white sugar, salt, cinnamon, and nutmeg in a large bowl. Add in eggs and vanilla; mix until combined. Pour in sour cream and milk; mix until combined. Add in flour, baking powder, and baking soda; mix until almost all the way incorporated with some dry spots of flour remaining. Fold in chopped plums.

Fill every other muffin cup of the prepared pan (only 6 of the 12 cups) to the top with the muffin batter. Crumble streusel over the top of each muffin. Place muffin pan on a baking sheet.

Bake until muffins are tall, golden brown, and the tops spring back when lightly touched, about 25 minutes. Let muffins cool in the pan for 5 to 10 minutes before removing them to a wire rack to cool completely.

Repeat the baking process with the remaining muffin cups and batter.