Perfect Plum Muffins (Made with Yogurt)
These perfect plum muffins made with yogurt will make everyone happy because they’re not only healthy and nutritious, but delightfully tasty, too. Just read all the rave reviews!
I was sent this recipe for plum muffins last year after my cousin Concetta raved about how delicious and moist the muffins were.
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Obviously, I tried the recipe myself, and have been making them religiously ever since! I now call them “perfect plum muffins” because that’s what they truly are. So light, delicious, full of fruit and not too sweet: they’re just perfect. Look at this texture and you can see how light and fluffy they are!
What I also enjoy, besides the flavor and texture, is that it’s a really healthy recipe: yogurt, plums, no butter and very little sugar. (I cut down the sugar from the original recipe.)
EDITED 8/2020: this muffin recipe is great with so many other types of fruit, like classic blueberry muffins, too! If you read the post on the peach muffins you’ll see that a loyal reader got upset with me for not letting her know JUST how good these are! She’s disappointed that she didn’t try them sooner, and is now going by the nickname, “The Muffin Lady” because she makes them so frequently, and shares with friends and neighbors!
You can make the entire recipe in a loaf tin, or make 12 small muffins. Alternatively, you can make 6 large muffins and one mini loaf, which is what I usually do.
Thanks for sharing this recipe with me, Concetta!
You can watch a short video of how to make the muffins if you like; you’ll see just how easy they are to make.
Perfect Plum Muffins
adapted from a Waitrose recipe makes 8 large muffins or 12 regular muffins
FULL PRINTABLE RECIPE BELOW
Ingredients:
- good quality all-purpose flour
- baking powder
- baking soda
- sugar
- eggs
- olive oil
- yogurt
- plums
- Demerara (Sugar in the Raw), or Swedish or Belgian Pearl Sugar
Preheat the oven to 350ºF
Sift flour, baking powder, and baking soda into a large bowl.
DO NOT MISS THIS STEP -> Stir in the sugar. (A few readers have commented that they forgot to add the sugar.)
In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt until smooth.
Wash the plums and chop into pieces.
Pour the yogurt mixture into the dry ingredients.
Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR as it will make the muffins too dense.
Gently stir in the plums, with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.)
Fill the muffin cups.
Top with pieces of plum, if desired.
Sprinkle with a little raw sugar (Demerara or Swedish pearl sugar) for a crunchy top.
Remove the perfect plum muffins from the from the oven when ready.
Remove them from the tray and place on a cooling rack for a few minutes or longer, before serving.
So moist and delicious, you’ll never make another muffin recipe again, no matter what size or shape you make them.
I like to line a basked in a pretty napkin and put the warm muffins in it to serve them. This keeps them warm, too.
Look at that crumb and juicy pieces of fruit!
Here is my cranberry orange muffins version.
Try making these blueberry muffins with this muffin recipe using your favorite fruit.
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Perfect Plum Muffins (made with yogurt)...don't knock 'em till you try 'em!
Ingredients
- 2 cups all purpose flour good quality, unbleached, unbromated, non GMO
- 2 tsp. baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 8 plums small (or 6 medium plums)
- 1 tsp Demerara or Swedish pearl sugar to top (optional - if desired)
Instructions
- Preheat the oven to 350ºF.
- Sift flour, baking powder, and baking soda into a large bowl.
- Stir in the sugar.
- In a separate bowl or measuring jug, whisk together: eggs, olive oil, and yogurt, until smooth.
- Wash the plums and chop into pieces.
- Pour the yogurt mixture into the dry ingredients.
- Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR, it will make the muffins too dense.
- Gently stir in the plums, with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Then fill the muffin cups. Sprinkle with a little raw sugar (Demerara) if desired, for a crunchy top.
- Bake for about 18-20 minutes or until golden brown.
Notes
- PLEASE use a scale for best results.
- If you are making larger muffins, bake for another 5 minutes, or until a skewer comes out clean, as ovens vary.
Nutrition
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These are soooo good! I used small Italian plums my grandson picked from our fruit trees. I did sub canola oil for olive oil because I did not have light oil. Used fat free vanilla greek yogurt with milk. Will make sure to have buttermilk.next time…Love baking with buttermilk. Sprinkled with Wilton Sprinkling sugar because it was on hand. Great muffins . Will make again !
They are simply amazing muffins, Veronica! I want to tell everyone, but it’s reviews like yours that make more of a difference because no one will believe me (even though it’s not my own recipe!) THANK YOU! Try them with peaches, rhubarb, cranberry orange, blueberries and mixed fruit, too!
HI I’m a guy trying to make these muffins. I don’t bake much so I don’t know what a small plum is vs a medium plum vs a large one.
Back in March this year Holly asked how much 6 or 8 plums works out to in cups. There was no response that I could see. I too would like to know. My first attempt with 6 plums, relative size unknown, yielded an heavy 4 cups. This seems like a lot. Could somebody please advise. I want to try again this time with apples.
Hi Guy, I am not sure who Holly is, but I TOTALLY agree with you. No one knows what a small or medium plum actually is and how many cups which is why I always advise to use a scale. PLEASE use the metric measurements and weight the plums for the best results. Let me know how they turn out.