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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Can you use frozen berries and if using apple or pear do you put them in raw.
Thanks Marcia
Yes, Marcia, but allow the berries to defrost a little before adding them. It may take longer in the oven as the cold fruit will slow down the baking, too. Yes, raw apple and pear unless you prefer to par-cook them. :)
Thank you so much for this recipe! Made these today for breakfast and they were simply delicious! Definitely a keeper recipe. Yum Yum! My kids gobbled them up. Also, looooove that they are the perfect amount of sweetness. Most muffin recipes are overbearing with the sugar. Love these, thank you again for a great recipe!
[…] My cousin Connie in England first told me about these incredible muffins (they were actually plum muffins) years ago, and I’ve never used another recipe since. If you click over to this recipe and […]
[…] Plum Muffins from Christina’s Cucina […]
I am dairy free, is there a good substitute for yogurt that works with this recipe? or can I use dairy free yogurt without ruining the recipe? I haven’t tried the recipe yet, but I want to. I am also gluten free. Will my gluten free flour ruin it?
Ah, both questions are difficult for me to answer since I’ve never tried either one. It would probably require recipe testing. This is what I’d do: use the dairy free yogurt and gf flour and see how it goes. After that, if the batter was too runny or too dry or didn’t rise, make adjustments to the ingredients and try again. Who knows, it may turn out okay? Best of luck and let me know how it goes! CC
Hi Christina
I absolutely love your whole orange cake and I almost always use yogurt in any muffin I bake so will definitely give this a try. Can I substitute the oil with melted butter ?
I haven’t, but it seems that many people have made substitutions and still had good results.
I made these last month and they were delicious. Definitely make them again very soon.
Awesome! I don’t if anyone can make these just once! :) Thanks, Jackie!
I made this recipe with Namaste gluten free flour and Green Valley lactose feee yogurt. I also added salt as suggested. Perfect recipe! Thank you!
Really? That’s wonderful to hear, Christina! Thank you for sharing! :)
I found myself with loads of plums this week and found your site and this recipe. I added 1/2 tsp salt, as others have suggested — and also included some walnuts in the batter and sprinkled toasted sesame seeds on top. Oh, and I baked in a square tin! It took around 18 minutes to get lightly brown. They turned out very light, just sweet/tart enough, and were delightfully easy to make! I don’t bake very much as having baked goods around is just too tempting…but these were very good indeed. Thanks!
That sounds wonderful, Ivy! When baking something this healthy, it’s not too bad to be tempted! Funny that you just sent this as I made a loaf and it’s just cooling, too! Hope you enjoy the recipe again and again :)