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 Christina…never thought of using plums in muffins! I will try this, but wanted to know what type of plums you used, or what would be best in this recipe. Prune plums are in season now, but not sure if they will be good, as they tend to be a bit “drier” than other plums.
Thanks for sharing your talents and wisdom!
Hi Patti,
Actually, I’ve used all sorts of plums, but the drier ones tend to be best. When they’re super soft and wet, it just isn’t the same. As long as they’re not overripe and tasty, you’ll be great! Let me know what you think! So happy my cousin told me about this recipe, it’s excellent! Thank YOU! :)
Hi Patti,
I used this recipe for overripe plums I had. When I went to slice the plums, they pretty much disintegrated into plum sauce. Nevertheless, the muffins were delicious – and I actually was glad there weren’t too many chunks of plums because the chunks turned out pretty sour. I think you can pretty much try any type of plum with this recipe – it’s AMAZING! (See my review for other fruits I have tried.)
Can I use butter instead of oil? How much would I use?
Hi Abbi, I haven’t tried, but I remember someone leaving a review saying that they did. I would use 4 oz (one stick). Let me know how it turns out! CC
Made as to recipe but used blackberries – lovely muffin but had to leave them in oven twice as long. If I make them again I will double the sugar as they were not sweet at all – maybe because I used Greek yoghurt
Yes, they are not very sweet at all. If you are used to American style muffins you will probably need at LEAST double the amount of sugar, so it’s not because you used the Greek yogurt. However, maybe that’s why they took much longer to bake. There’s a lot less liquid in Greek yogurt. Add a a tablespoon or two of buttermilk if you use it next time.
I made some modifications to this recipe but the muffins turned out absolutely fantastic.
You can use 85g of softened unsalted butter (in case you don’t like the flavour of olive oil in baking like me). I mixed butter into the dry ingredients first (make sure it doesn’t mix with eggs if you decide to soften it in a microwave, and don’t overdo the heating anyway). I also recommend adding a generous dollop of almond flavouring (1-2 tsp?).
The muffins needed to stay longer in the oven due to the moisture in the plums (total of about 45 min at ~160C- I poked them after 30 but the dough was still sticky inside, so I rotated the trays and put them back in).
BTW, if you’re ever in Dublin, grab some muffins in Keogh’s cafe – their Plum & Almond and Iced Peach muffins are to die for… I think this recipe gets very close.
That’s great Maciej! I bet you could recreate their muffins now, using peach and the almond essence you used! I’d be so happy if you could click on the star rating at the top of the PRINT button on the recipe card! Ta!!
It is plain or self raising flour you use?
Plain as there are added raising agents, Laura. Enjoy them!
If a recipe says flour, its all purpose flour. It would be a mistake to assume it be self rising which would be called out as such.
[…] a few months ago because, as a long time follower, she’d seen me post on social media about this muffin recipe, but had never tried it. So when she finally did try it, she couldn’t believe how incredible […]
Just made these due to all the good reviews and I’m sorry to say these are disappointing. They oddly lacked any flavor. and took almost twice as long to bake as indicated and still came out barely done. Might try the cranberry orange recipe, since i think the wetness of the plums was part of the problem for me.
Although you left a negative review AND a comment giving this recipe a two star rating, AND you left a fake email address, I’m going to leave this here. The good reviews are REAL, but I’m not so sure about this one due to the fact that you used a fake email address and want to really make your negative review known.
This recipe is SOLID and I’ve received so many rave reviews here and in person and make it myself all the time. It’s based on a recipe my cousin gave me from the UK because she loved it so much. I don’t understand why you’d try this recipe again if you’re so unhappy with the result.
I made these Plum Perfect muffins this morning. Oh my! Perhaps the best muffins I’ve ever made. Just enough sweet. I used fresh plums that have very tart skin.
Aren’t they incredible!? I keep telling people and when they finally try them, they say I should have told them how good they are, but I did! :) Thanks, Marianne! I’m very happy you tried them. I have the same version for cranberry and orange, rhubarb, mixed fruit and peach is coming soon!