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!

Servings: 12 regular muffins

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 28 minutes minutes

Perfect plum muffins are just that: perfect! Light, fluffy, barely sweet and no butter, but a cup of yogurt to keep them healthy.

4.8 from 204 votes

Print Rate Pin

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)

US Customary - Metric

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

Serving: 1 | Calories: 232kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 153mg | Potassium: 134mg | Fiber: 1g | Sugar: 14g | Vitamin A: 212IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg

Did you Make this Recipe?

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Author: adapted by Christina Conte

Course Breakfast/Brunch

Cuisine American

Have too many plums? Try this easy plum cake, spiced plum jam, or plum crumble.

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