Plum Muffins with Almond Streusel

Brown sugar and cinnamon muffins with fresh plums. Topped with an almond streusel. Delicious grab and go breakfast! Muffins are fluffy and full of bakery-style flavor. Vegetarian (contains egg and dairy). Recipe makes 12 muffins.

Course Breakfast, Brunch

Cuisine American

Keyword Almonds, Muffins, Plums

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 205kcal

Author Emma J. Watling

Ingredients

Plum Muffins

1½ cups All-Purpose flour = 180 g
1/4 cup granulated sugar = 50 g
1/4 cup brown sugar, packed = 53 g
1 Tablespoon baking powder = 12 g
1/2 teaspoon ground cinnamon = 1.3 g
1/4 teaspoon fine salt = 1.25 g
1/2 cup unsalted butter, at room temperature = 1 stick (4 ounces) or 115 g
1 large egg, beaten
1/2 cup milk = 119 ml
1/2 teaspoon vanilla extract = 2.5 ml
1¼ cups chopped plums = 2 to 3 medium plums

Almond Streusel Topping

2/3 cup All-purpose flour = 82 g
1/3 cup brown sugar, packed = 73 g
1/2 teaspoon ground cinnamon = 1.3 g
1/4 teaspoon fine salt = 1.25 g
4 Tablespoons unsalted butter, cut into large pieces = 58 g
2 to 4 Tablespoons sliced almonds = 9 to 16 g

Instructions

Make the streusel topping:

Add dry streusel ingredients (flour, brown sugar, cinnamon, salt, and almonds) to a medium bowl. Add in the pieces of butter and rub in by hand or with two forks, until mixture comes together in pea-sized crumbs.
Set streusel aside in the fridge while making the muffins.

Make the plum muffins:

Preheat oven to 375° F and line a 12 cup muffin tray with paper liners or baking spray.
In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt.
Using a pastry cutter or 2 forks, cut in the 1/2 cup butter until mixture resembles coarse crumbs. This takes about 1 minutes to thoroughly add in the butter.
Stir in the beaten egg, milk, and vanilla until incorporated and a thick batter forms.
Using a rubber spatula, fold in the chopped plums until just mixed.
Spoon batter into muffin trays, filling each 2/3 full. Top each with a generous portion of the streusel topping, concentrating on the center of the muffin top.
Bake muffins for 15 to 20 minutes, or until golden brown and tops spring back when pressed.

Storage:

Store muffins in an airtight container at room temperature for up 3 days. Or freeze, wrapped in parchment and/or wax paper, for up to 1 month.

Notes

Substitute peaches or apricots for the plums.
Almonds in the streusel are to taste. Walnuts, pecans, and pistachios are also great.
Leftover streusel topping can be frozen for up to 3 months for another batch of muffins or another use (pie, coffee cake, etc). Simply place in a freezer bag and remove any air. Use from frozen, gently breaking mixture up while topping the dessert.
To enjoy muffins after freezing: Let thaw at least 2 hours (or overnight) or reheat in the microwave in intervals of 15-20 seconds, until desired temperature.

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