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.
As an Amazon Associate I earn from qualifying purchases.
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.
Don’t miss another post! Sign up for my FREE subscription at the top.
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
Have too many plums? Try this easy plum cake, spiced plum jam, or plum crumble.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
A friend gave me a few very ripe plums that he couldn’t use. My thoughts immediately turned to baking and muffins seemed a good choice. I didn’t have light olive oil so used the canola I did have. Vanilla fat free Greek yogurt with a splash of fed half and half and a few shakes of nutmeg. Didn’t have the pretty pearled sugar so just sorinkled tops lightly with regular sugar. Got 14 large muffins, not too sweet muffins with a very tender crumb. Thanks!
Sounds wonderful! You’re welcome, Shelley! Hope you make them again and again! :)
I loved this recipe. I baked it in a square tin and cut into squares which made 20 portions. Lovely and moist. I added a nit more milk and put in stevia granules rather than sugar which keeps the calories down. Sweet enough. Will make again. Thank you.
Oooh, I’ve never tried baking it in a square tin! Sounds good, thanks, Claire!
Hi there! This recipe sounds so delicious and I can’t wait to try it out! I was wondering if I could substitute with whole wheat flour?
Hi Cristina, I’ve never made it with whole wheat and it’s really a different flour altogether. If I was going to try it the first time, I would only substitute 1/4 of the flour for ww. If it turns out, try 1/2 and 1/2 next time. I have a feeling using only ww will result in heavy muffins which is not anything like these should be at all. Good luck, and let me know how it goes! CC
Lovely recipe.. and so easy too! It was so easy that I was able to make it with my two year old.
Absolutely, Jinny! And that’s the best way to have children NOT turn into picky eaters and give them a love of food and cooking! Good for you, so glad you liked it! :)
Made this recipe once before and the fam loved it :) I want to make it again, but there’s no yoghurt in the house! Could I still make these without the yoghurt or some sort of substitute?
Hi Julie, I honestly think the yogurt is the ingredient that makes these muffins as gorgeous as they are. So, to answer your question, I wouldn’t try substituting another ingredient as there is a large quantity of it, too. Glad you loved them, though and hope you can pop out for some yogurt to make them again! :)
If I’m out of yogurt and I need it for a recipe I take the same quantity of milk and sour it with about a spoonful of lemon juice or cider vinegar. I always do this when buttermilk is required as well. Always seems to work well.
They turned out great! I used blueberries , Greek yogurt with a little milk, and because I didn’t have a light olive oil, I used avocado oil. They were very well received.
Wonderful! Thanks for sharing your photo on FB, too! They did look fabulous! Thanks for your lovely review! :)
Made these and they tasted amazing!! I was wondering if replacing the chopped plums with white chocolate chips and macadamia nuts would make a muffin equally as good???? Lovely recipe!!
Oooh, now I do love a good white chocolate and macadamia nut cookie, but I don’t know how it would be in a muffin? Only one way to find out, Tiffany!! Let me know if you give it a go! Glad you loved the plum version! :)
Hi,
I made these last night, and they turned out to be delicious, we couldn’t stop eating them.
Pretty sure I’m going to be making some more real soon.
I added a few sesame seeds on top too!
Thank you so much for this wonderful recipie! Can’t wait to try more stuff from your blog!
Love to hear it, Srishti! So glad you found the recipe, it really is a keeper! Thank you for the review and I do hope you try some of the other recipes I have on my site! Enjoy! :)