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.
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, 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!
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
Preheat the oven to 350ºF.
Ingredients:
- 2 cups (275g) good quality flour (like King Arthur)
- 2 tsp. baking powder
- 1/2 tsp baking soda
- 1/2 cup (100g) sugar
- 2 eggs
- 1/2 cup (100ml) light-flavored olive oil
- 1 cup (250ml) yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)
- 8 small plums, or 6 medium plums (should weigh about 320g)
- Demerara (Sugar in the Raw), or Swedish or Belgian Pearl Sugar (if you use Belgian sugar, crush it with a mortar and pestle first) to top, if desired
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 for some reason.)
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; then fill the muffin cups.
Sprinkle with a little raw sugar (demerara or Swedish pearl sugar) if desired, for a crunchy top.
Bake for about 18 to 20 minutes or until golden brown.
Remove the perfect plum muffins from the from tray and let cool slightly before serving.
So moist and delicious, you’ll never make another muffin recipe again! Here is my cranberry orange version.
Try making these with blueberries or any other favorite fruit too.
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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, 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
Nutrition information is estimated and for 12 muffins.
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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[…] Perfect Plum Muffins […]
Christina, love your muffins, have you a mango muffin recipe?
Hi Yvonne, I don’t but you can just use fresh mango pieces in this recipe! Enjoy!
[…] party, but I have a great chocolate chip banana bread recipe for you because it’s not only tried and true, it’s low in sugar (compared to most banana bread recipes), contains no butter, is easy to […]
Very interested to try this recipe. I have quite a lot of plums to use and not sure whether to freeze plum pieces to use later or to make cake mix and freeze uncooked or to make and cook and freeze cooked muffins. Any advice please?
Hi Val, you could do any of those, but none will be as good as using fresh plums and eating them the same day, but you probably know that. I would probably make the muffins and freeze them, however, I would also freeze one batch of the plums (put the pieces on a parchment lined tray and freeze solid, THEN put in a freezer bag) just to see how they turn out. My thinking is that they will be more wet and probably not turn out as good, but you never know if you don’t try. :) Enjoy! I love plums, so lucky you!
I made these twice, exactly as the recipe is printed, and they are indeed “perfect”. And they freeze beautifully.
Thanks, Marianne! So glad you like the recipe!
So these are the best muffins ever. Moist. Don’t fall apart and pop right out of the pans. I made them with sweet small plums from a friends plum tree. I have plums left over and am back making more for my grandkids lunches. I had doubled the recipe so half was made with blueberries. Both delicious. The Demerara sugar on top just puts that sweet touch on the muffin. This is going to be my go to now. Thx Christina!!
You’re so welcome, Dana! I agree, the Demerara adds a special touch!
Please see my lengthy review on this recipe. It is a MUST have, MUST try recipe!!
One thing I forgot to add in my review is that I did find that because of the moisture of the fruit, it required slightly longer (22 – 25 minutes) to bake.
Thank you SOOOO much, Connie! I read it and unfortunately cannot respond to you there, but I can here. I truly appreciate your lovely review, means a ton! Grazie!
[…] also made them in England at my cousin Connie’s house. If you’ve never had one, you should do yourself a favor and rustle up these three […]