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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[…] you haven’t tried my perfect plum muffins, then maybe this recipe for cranberry and orange yogurt muffins will convince you to try the recipe, […]
Hi Christina, do you know if i could replace the sugar with maple syrup and how much would i need? And also, would i need to adjust the quantities for anything else in order to maintain the dry – wet ingredients ratio? Many thanks in advance and looking forward to making these! Xxx
I’m excited to try these! I haven’t tried a recipe from Christina that I haven’t loved!! Thank you!
Oooh you are in for a treat, Eileen! These muffins are AH-mazing! Let me know what you think (I’m not bragging because it’s not originally my recipe) :) And thank YOU!
Lovely recipe, I halved the sugar and they were still deliciously sweet enough for me! I’ve made a lot of muffins in the past year or so and this has to be one of my favs, cheers :)
That’s great to hear, Emily! Less sugar is always better, and so glad you liked them! Thank you!
This is my absolute favourite muffin recipe, consistently light, fluffy and delicious. I have made them several times and once I did actually forget the sugar, even after being asked to put plenty of sugar in for an aunt with a very sweet tooth as plums were thought to be too tart for her. I ended up taking her roses instead, as this particular aunt had told me off once down the shop for buying such plain biscuits 😄 . . anyway they turned out to be plenty sweet enough for me and my family, though I always remember the sugar now.
I agree, Amanda! I make these all the time, too and they are always so deliciously light and tasty. That’s a funny story about your aunt! Thanks so much for coming back to let me know you love the recipe! :)
Hi! I’m new here. I had a bunch of very ripe plums so I googled a recipe for plum muffins and found yours. I’m so glad that I did. They turned out so moist and delicious!!! I had to substitute gluten free flour because of celiac disease in the family, and sometimes the rice based flours can taste dry and…well, rice-y, but I was very impressed with the fluffy texture and taste! Thank you so much ?
Hi Julie, welcome! I’m so happy not only that you found the plum muffin recipe, but that the GF substitution worked well with it! Fabulous! I will have to try it for a few celiac friends as they’d love these, too! Thank you so much for letting me know, I really appreciate comments like yours! Very helpful to me and other readers! ??
[…] you haven’t tried my Perfect Plum Muffins, then maybe this recipe for Cranberry and Orange Yogurt Muffins will convince you to try the […]
These are so simple and delicious; just what I was looking for to use up some of my backyard plums. I took half over to a friend’s house; I’m already wishing I’d made more! I added 1/4 tsp of salt, and 1/4 tsp of nutmeg just because I love nutmeg.
This made 12 large muffins; mine did take longer to cook but I just kept an eye on them until they were golden brown as you said. The texture is perfect — moist but fluffy — and and I love how they are not too sweet! Thanks Christina!
I love it when someone describes one of my recipes exactly the way I know the outcome should be! Thanks, Jo! I’m so happy you and your friend enjoyed them! I’m sure you’ll be making more (and try with other fruits, too)!