Plum Almond Muffins with Candied Ginger

Name: Plum Almond Muffins with Candied Ginger
Total time: 40 min
Yield: 12
Ingredients: 2 cups all-purpose flour; 1 cup white sugar; 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp nutmeg; 1/2 tsp powdered ginger; 1/2 tsp salt; 2 large eggs; 1/2 cup milk; 1/4 tsp almond extract; 1/2 cup unsalted butter, melted; 2 cups chopped plums; 1/3 cup chopped, toasted almonds; 3 Tbsp minced candied ginger

Indulge in these scrumptious plum muffins, boasting fresh plums, crunchy almonds, and a hint of spice from candied ginger. Perfect for breakfast or as a sweet snack.

Recipe Info

Prep Time

40 min

Difficulty

Easy

Servings

Nutrition

calories259kcal

carbohydrates37g

fat11g

protein5g

sugar20g

Breakfast Side Dish Snack Bread American

Ingredients

2 cups all-purpose flour

1 cup white sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp nutmeg

1/2 tsp powdered ginger

1/2 tsp salt

2 large eggs

1/2 cup milk

1/4 tsp almond extract

1/2 cup unsalted butter, melted

2 cups chopped plums

1/3 cup chopped, toasted almonds

3 Tbsp minced candied ginger

Directions

Preheat the oven to 400°F (200°C) and line a standard 12-cup muffin tin.

In a bowl, whisk together flour, sugar, baking powder, baking soda, nutmeg, powdered ginger, and salt. Set aside.

In another bowl or cup, whisk eggs, milk, and almond extract. Gradually pour in the melted butter until combined.

Add the egg mixture to the flour mixture, stirring just until the dry ingredients are moistened. Fold in chopped plums and almonds.

Divide the batter among the muffin cups and sprinkle candied ginger on top.

Bake for 23-25 minutes or until the muffins slightly firm to touch. Let them cool for 5-10 minutes on a rack before serving at room temperature or warm.

Store leftover muffins in an airtight container for 2 to 3 days, or wrap and freeze.