I tweaked the recipe, experimented with different flours, and finally, finally, I landed on a version that was just… perfect. These perfect plum muffins are light, tender, and bursting with juicy plum flavor. The cinnamon adds just the right amount of warmth, and honestly, they’re the perfect way to start a cool autumn morning. My “aha” moment? Tossing the plums in flour before adding them to the batter. It seems so simple, but it makes all the difference!

Now, this perfect plum muffins recipe is a family favorite. The kids grab them for breakfast on the go, and I love packing them in their lunchboxes. They’re also a huge hit at bake sales and potlucks. It’s just one of those recipes that everyone seems to love. Balancing work, kids, and everything else, quick and easy recipes are a must, and these perfect plum muffins fit the bill perfectly. Trust me, once you try this perfect plum muffins recipe, you’ll be hooked!

Ingredients

2 cups all-purpose flour: I always use unbleached flour for my perfect plum muffins, but honestly, whatever you have on hand will work!
¾ cup granulated sugar: You can reduce this to ⅔ cup if you prefer a less sweet muffin.
2 teaspoons baking powder: Make sure it’s fresh! Old baking powder will result in flat muffins. Using fresh baking powder ensures that the muffins rise properly, giving them a light and airy texture.
½ teaspoon baking soda: This helps with the rise and gives the muffins a nice, tender crumb. Baking soda reacts with the acidity of the buttermilk to create carbon dioxide, which contributes to the muffins’ leavening.
½ teaspoon ground cinnamon: I sometimes add a pinch more – I love cinnamon! Especially if I am making cinnamon plum muffins. Cinnamon enhances the flavor of the plums, adding a warm and comforting note to the muffins.
¼ teaspoon salt: Enhances the flavor of the other ingredients. Salt balances the sweetness and brings out the other flavors in the recipe.
1 cup buttermilk: This is key for tender muffins! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes before using. Buttermilk adds moisture and a slight tanginess to the muffins, resulting in a tender crumb.
½ cup vegetable oil: I use canola oil, but any neutral-flavored oil will work. Vegetable oil adds moisture and helps to keep the muffins tender.
2 large eggs: Make sure they’re at room temperature. Room-temperature eggs emulsify more easily into the batter, creating a smoother and more uniform texture.
1 teaspoon vanilla extract: Adds a lovely touch of flavor. Vanilla extract enhances the other flavors in the muffins, adding a subtle sweetness and aroma.
3 cups fresh plums, pitted and chopped: I prefer using Italian plums for my perfect plum muffins, but any variety will do. Just make sure they’re ripe but firm. This is what is used in a fresh plum muffins recipe. Ripe but firm plums add moisture and a burst of flavor to the muffins.
2 tablespoons all-purpose flour (for tossing with the plums): This is the secret to preventing the plums from sinking! Tossing the plums with flour helps them stay suspended in the batter, preventing them from sinking to the bottom during baking.

When making perfect plum muffins, you can usually find good quality plums at your local farmer’s market or grocery store during plum season (late summer/early fall). If you have extra plums, you can freeze them for later use! Just wash, pit, and chop them, then spread them out on a baking sheet and freeze them solid. Once frozen, transfer them to a freezer bag.

They’ll be good for several months. For a cost-saving tip, buy plums in bulk when they’re in season and freeze them. It’s much cheaper than buying them out of season. Here’s a perfect plum muffins trick I learned from my mom: always use room-temperature ingredients! It really does make a difference in the texture of the muffins. Also, store any unused dry ingredients in airtight containers.

How to Make – Step-by-Step

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. I prefer using paper liners for easy cleanup, but greasing the tin works just as well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make sure everything is well combined. You don’t want any pockets of baking powder!
In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Again, make sure everything is well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! Overmixing will result in tough muffins. A few lumps are okay.
In a small bowl, toss the chopped plums with the 2 tablespoons of flour. This will help prevent them from sinking to the bottom of the muffins. I learned the hard way with perfect plum muffins that this step is crucial!
Gently fold the floured plums into the batter. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Don’t worry if your perfect plum muffins batter seems a little thick – that’s normal!
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, perfect plum muffins usually take about 19 minutes, but oven times can vary.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Your perfect plum muffins should smell like warm cinnamon and plums – heavenly!

While the perfect plum muffins is cooking, I usually tidy up the kitchen or get started on making a cup of tea. It’s the perfect time to relax and enjoy the delicious aroma.

Don’t be tempted to open the oven door too often while the muffins are baking. This can cause them to deflate. If you find that your muffins are browning too quickly, you can tent them with foil for the last few minutes of baking. For a family-tested perfect plum muffins time-saver,

I sometimes prep the dry ingredients the night before. That way, in the morning, all I have to do is whisk together the wet ingredients and combine everything. Also, make sure you are using fresh plums for the ultimate fresh plum muffins experience.

Serving

The kids love our perfect plum muffins when I add a dollop of whipped cream or a scoop of vanilla ice cream on top. It turns them into a special treat! I personally like to enjoy them with a cup of hot coffee or tea. It’s the perfect way to start the day or enjoy an afternoon snack. The warmth of the muffins pairs perfectly with a comforting beverage.

My go-to side dish to pair with perfect plum muffins is a simple fruit salad. The freshness of the fruit complements the warmth of the muffins perfectly. It helps balance out the sweetness, too. Also, I love to add some homemade cinnamon sugar butter for spreading on top. This perfect plum muffins recipe is perfect for breakfast, brunch, or a simple dessert. I often make them for bake sales, potlucks, and even holiday gatherings. They’re always a hit!

For presentation, I like to arrange the muffins on a pretty platter and dust them with a little powdered sugar. It adds a touch of elegance. If you have extra perfect plum muffins, they can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag. They’ll be good for up to 2 months.

One seasonal perfect plum muffins variation I’ve tried is adding a streusel topping. It adds a nice crunch and extra sweetness. Another variation is to add a drizzle of glaze made with powdered sugar and milk. It makes them look extra fancy. I’ve even made cinnamon plum muffins, which the family really liked. My friends always ask for this perfect plum muffins recipe whenever I make them for gatherings. They say it’s the perfect combination of sweet and tart.

FAQs

Q: My plums sank to the bottom of the muffins. What did I do wrong?

A: This is a common problem! You know what I do when my perfect plum muffins end up with sunken plums? There are a couple of reasons this might happen. First, make sure you’re tossing the plums with flour before adding them to the batter. This helps them stay suspended in the batter. Second, don’t overmix the batter. Overmixing can develop the gluten in the flour, which can weigh down the plums. I have made this mistake myself many times!

Q: Can I use frozen plums instead of fresh plums?

A: Yes, you can, but I prefer using fresh plums for the best flavor and texture. If you do use frozen plums, make sure to thaw them completely and drain off any excess liquid before adding them to the batter. Thawed plums tend to be softer, so handle them gently.

Q: Can I make these muffins gluten-free?

A: Yes, you can! Just substitute a gluten-free all-purpose flour blend for the regular flour. I’ve had good results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. You may also need to add a little xanthan gum to help bind the ingredients together.

Q: Can I reduce the sugar in this recipe?

A: Yes, you can reduce the sugar to ⅔ cup if you prefer a less sweet muffin. Just keep in mind that the sugar also contributes to the texture of the muffins, so reducing it too much may affect the results.

Q: My muffins are dry. What can I do to prevent this?

A: Dry muffins are no fun! Make sure you’re not overbaking them. Start checking for doneness a few minutes before the recommended baking time. Also, make sure you’re using enough liquid in the batter. If you’re using buttermilk, make sure it’s not too thick.

Q: Can I add nuts to these muffins?

A: Absolutely! Chopped walnuts or pecans would be a delicious addition. Just add about ½ cup of chopped nuts to the batter along with the plums. My family loves walnuts in their muffins.

Q: How long do these muffins last?

A: These muffins will last for up to 3 days at room temperature, stored in an airtight container. You can also freeze them for longer storage.

My Final Thoughts

This perfect plum muffins recipe holds a special place in my heart because it reminds me of those late summer days when our plum tree was overflowing with fruit. It’s a simple, comforting recipe that I know I can always rely on. I love sharing it with friends and family, and I hope you enjoy it as much as we do.

Here are some of my perfect plum muffins Pro Tips:

Don’t overmix the batter! This is the key to tender muffins.
Toss the plums with flour before adding them to the batter. This prevents them from sinking.
Use room-temperature ingredients for best results.

Some variations I’ve tried with my family include adding a streusel topping, drizzling with a glaze, and adding chopped nuts. My husband loves the streusel topping version, while the kids prefer the glaze. I really like a cinnamon plum muffins because of the extra spice.

I hope you’ll make this recipe your own! Feel free to experiment with different variations and ingredients to create your perfect plum muffins. I hope your perfect plum muffins cooking experience is filled with fun and deliciousness. This easy plum muffins recipe is a sure winner, especially when you make healthy plum muffins.

Happy baking, and enjoy your perfect plum muffins!

Perfect Plum Muffins: A Delicious Tale

Print Recipe

These plum muffins are moist, delicious, and bursting with fresh plum flavor. Follow these 5 tips to achieve muffin perfection!

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Muffins
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups chopped plums

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the chopped plums.
Fill the muffin cups about 2/3 full.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, add a streusel topping before baking. Store in an airtight container at room temperature for up to 3 days.