There’s a special kind of magic that happens in the kitchen when late summer rolls around. The air gets a little crisper, and the farmers’ markets are overflowing with the last of the season’s stone fruit. For me, that means one thing: it’s time for these incredible Plum Muffins. Forget everything you know about bland, dry bakery muffins. These are something else entirely. We’re talking about a ridiculously tender, moist crumb, bursting with jammy pockets of sweet-tart plums, and kissed with a hint of warm cinnamon. They are the perfect way to celebrate the season, equally at home with your morning coffee as they are for an afternoon snack. Simple to make but sophisticated in flavor, this recipe will have your whole house smelling like a cozy, autumnal dream.
Why You’ll Love This Plum Muffin Recipe
- Perfectly Tender & Moist: Thanks to a secret ingredient (sour cream!), these muffins have a wonderfully soft, moist texture that stays fresh for days. No dry, crumbly muffins here!
- Bursting with Seasonal Flavor: Using fresh plums creates vibrant, juicy pockets of fruit that caramelize slightly in the oven. The balance of sweet muffin and tart plum is simply divine.
- Incredibly Easy to Make: This is a straightforward, no-fuss recipe. You don’t need a stand mixer or any fancy equipment—just a couple of bowls and a whisk. It’s perfect for bakers of all skill levels.
- A Beautiful Domed Top: We use a few simple tricks to guarantee that gorgeous, bakery-style domed top that everyone loves, complete with a crunchy cinnamon-sugar crust.
- Customizable & Versatile: Feel free to add a handful of chopped walnuts, a dash of cardamom, or even a simple crumble topping to make these muffins your own.
Ingredients & Equipment
Key Ingredients
- All-Purpose Flour: Provides the structure for our muffins. Make sure to spoon it into your measuring cup and level it off to avoid a dense muffin.
- Granulated & Brown Sugar: A mix of both gives the perfect balance of sweetness and a hint of molasses flavor for depth.
- Baking Powder & Baking Soda: Our leavening agents that work together to create a beautiful, high rise.
- Cinnamon & Salt: Cinnamon adds warmth that pairs beautifully with plums, and salt enhances all the other flavors.
- Sour Cream: The star ingredient for a super moist and tender crumb. Full-fat is best! You can substitute with full-fat plain Greek yogurt.
- Vegetable Oil: Guarantees a moist muffin that won’t dry out. Melted butter can be used, but oil provides a slightly better texture for longer.
- Large Eggs: Make sure they’re at room temperature to help them incorporate smoothly into the batter.
- Vanilla Extract: A splash of pure vanilla extract for warmth and depth.
- Fresh Plums: Choose plums that are ripe and flavorful but still firm to the touch. This helps them hold their shape during baking without turning to complete mush. Black or red plums work beautifully.
Essential Equipment
- Standard 12-cup muffin tin
- Paper muffin liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Ice cream scoop (optional, but great for even portions)
- Wire cooling rack
Step-by-Step Instructions
- Prep Your Oven and Tin: Preheat your oven to 425°F (220°C). Place paper liners in a standard 12-cup muffin tin. This initial high heat is key to getting a good rise on your muffins!
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Breaking up any clumps of brown sugar.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the sour cream, vegetable oil, room temperature eggs, and vanilla extract until smooth and fully combined.
- Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. It’s very important not to overmix! A few lumps in the batter are perfectly fine and are the secret to a tender muffin.
- Fold in the Plums: Gently fold the diced plums into the batter, distributing them evenly. Again, be careful not to overmix.
- Fill the Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop works perfectly for this and ensures each muffin is the same size. Fill each cup nearly to the top.
- Add Topping: In a small bowl, mix together 1 tablespoon of granulated sugar and 1/2 teaspoon of cinnamon. Sprinkle this mixture evenly over the top of the batter in each muffin cup. This creates a delicious, crunchy top.
- Bake to Perfection: Place the muffin tin in the preheated 425°F oven and bake for 5 minutes. Then, keeping the muffins in the oven, reduce the oven temperature to 375°F (190°C). Continue to bake for another 15-18 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
- Cool: Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents the bottoms from getting soggy.
Pro Tips for Perfect Plum Muffins
- Do Not Overmix: This is the golden rule of muffin making. Overmixing develops gluten, which results in tough, dense, and rubbery muffins instead of light and tender ones. Mix only until you no longer see streaks of dry flour.
- Room Temperature is Key: Using room temperature eggs and sour cream allows the ingredients to emulsify properly, creating a smoother, more uniform batter and a lighter final texture.
- The High-to-Low Temp Trick: Starting the bake at a high temperature (425°F) creates a burst of steam that makes the muffins rise quickly, creating those beautiful domed tops. Reducing the heat allows the center of the muffins to cook through without the outside burning.
- Don’t Crowd the Plums: While it’s tempting to pack the muffins with fruit, using the recommended amount ensures there’s enough batter to support the plums and rise properly. Dice them into small, bite-sized pieces (about 1/2 inch) for the best distribution.
Storing Leftovers
These muffins are fantastic on the day they are baked, but they also store wonderfully. To store them at room temperature, allow the muffins to cool completely. Place them in an airtight container lined with a paper towel on the bottom. The paper towel will help absorb any excess moisture and prevent them from becoming soggy. They will keep well for up to 3 days.
For longer storage, these muffins freeze beautifully. Once completely cool, wrap each muffin individually in plastic wrap, then place them all in a large freezer-safe zip-top bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or gently reheat in the microwave for 20-30 seconds for that fresh-from-the-oven taste!
Print
Plum Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Moist and fluffy muffins packed with fresh plums and warm spices — a fruity and comforting treat for any time of day.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1/2 cup plain yogurt or sour cream
1/3 cup vegetable oil
1 tsp vanilla extract
1 cup diced fresh plums (about 2–3 plums)
Optional: coarse sugar for topping
Instructions
1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, yogurt, oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced plums, taking care not to overmix.
6. Divide the batter evenly among the muffin cups.
7. Sprinkle the tops with coarse sugar if desired.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
You can use red or black plums — just make sure they’re ripe but still firm.
For a flavor twist, add a pinch of cardamom or ginger.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American