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!
Perfect plum muffins are just that: perfect! Light, fluffy, barely sweet and no butter, but a cup of yogurt to keep them healthy.
Ingredients
- 2 cups (275 g) good quality flour
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 cup (100 g) sugar
- 2 eggs
- 1/2 cup (100 ml) light olive oil
- 1 cup (250 ml) yogurt (if using Greek yogurt, add 1 tbsp milk or buttermilk)
- 8 small plums, or 6 medium plums (should weigh about 320g) (or blueberries, apples, etc.)
- Demerara or Swedish pearl sugar to top, 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
If you are making larger muffins, bake for another 5 minutes, or until a skewer comes out clean, as ovens vary.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 146mgCarbohydrates: 25gFiber: 2gSugar: 8gProtein: 4g
Nutrition information is only estimated.
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Hi I would like to make this with just mini muffins. Could you tell me the baking time for mini’s?
Hi Mir, since I’ve never made mini muffins with this recipe, I can’t tell you an exact time, but I’d check them after about 12 minutes or so. Sorry for the delay in responding as I’ve been traveling for a month.
This recipe looks delicious. I have a bunch of tiny plums. I don’t want to use too many or too few. Do you have an approximation for how much they are cut up? Around a cup or so? Thanks. Looking forward to trying these!
Hi Colleen, honestly, having a bit too many or too few won’t be critical. I am not at home right now (apologies for the delay in responding) as I’ve been traveling, but I think the amount of plums is about a cup and a half. It’s quite a lot of fruit. Let me know how it turns out.
Boy, they taste better when you add 1/2 tsp. salt.
I’d love to know if you made them as the recipe states first to compare, Dan, but I have to ask: a tiny bit of salt is cause for knocking off 2 stars? I’d love for you to read this if you have the time:
https://christinascucina.com/2015/01/a-post-about-commenting-from-a-bloggers-perspective.html
This is a keeper recipe. Perfection! My new go-to recipe for muffins!
Wonderful! So glad you found it, Janet!! I feel the same way! :)
Beautiful recipe – unfortunately, you have omitted to mention when to put the sugar in and luckily, I tasted the mixture and realized the sugar was missing – please change – thanks.
I’m sorry Diane, but I have the sugar instructions in both the top recipe directions AND the printable recipe. You just missed it, as this recipe was posted in 2011 and lots of people have made it since then. Thanks anyway and glad you liked the muffins! :)
I totally missed the sugar part as well, I think because it’s tacked on at the end of that sentence. Good news, they taste okay without the sugar as well, which is probably better for my kids (I had sprinkled a touch of cinnamon and sugar on top). And, as a note, this recipe works well with kefir subbed for the yogurt (used what I had on hand). I’ll be making this one again … so light and fluffy, even with a 1/2 cup of whole wheat subbed for some of the all-purpose flour)! A yummy way to incorporate a bit more fruit. Thanks, Christina!
Hi Charlotte, I’ve changed the adding the sugar direction, to a whole new line in the recipe, so hopefully no one will miss it now. Glad they turned out okay without the sugar (there really isn’t much in these). Happy to know that kefir works, too and subbing the whole wheat flour! I’ll have to try that, myself!
Thanks for letting me know! Christina
I have a ton of sour cream to use up.. can I use that instead of yogurt?
YES!! :)
A delicious and reliable recipe! Thanks for sharing it. It is quick and easy (for even us novice bakers!) and we found a other variations of the recipe (i.e. different fruits) also worked well. Thanks
Wonderful! So happy to hear it, and thank you for letting me know! :)
No temp for baking these ?
Hi Craig, yes-it’s listed on the recipe, but I forgot to add it to the printable version at the bottom. Just fixed it (350 deg F).
FIRST batch is still in the oven but why I got enough dough for 12 regular size muffins and 12 mini muffins while following the recipe to the T ?
Hi Sophie, I think it probably depends on how much you filled your muffin cups? Let me know how they turn out!