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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[…] also made Peach Muffins yesterday, before the zucchini bread. I used the Perfect Plum Muffins recipe from Christina’s Cucina blog. I’ve made this recipe before using plums and loved […]
Picked about 70 gallons of plums the past two days. They are just perfect right now. I walk up and down the street and give them away to any neighbor or passing vehicle. Well, one told me about a muffin using yogurt and sent me this wonderful recipe. I am using red plums but will use yellow too since I have still about 8 gallons left. SO YUMMY. I made a first batch tonight, and I can tell you, I am already eating my second one and the second load is still in the oven. Thank you.. these are perfect. The only thing I forgot was the special sugar on top.. but doesn’t matter, it can’t make it taste any better than it does right now I think. My neighbors tomorrow will be getting some muffins along with the plums, so they are going to be thanking you too. DELISH and perfect. I will be spreading this page around.
Oh you’re so sweet, Sammy! Thank YOU so much for the lovely sentiments and for sharing such good things with your neighbors and even strangers! The world needs more people like you. In regards to the crunchy sugar, I do enjoy the texture and crunch it gives the muffins, but truly, less sugar is a good thing! Thanks again and hope you find more recipes to enjoy (and if you can click on the 5 stars in the recipe card I would truly appreciate that, too)!
CC
I love this recipe but am I the only one who finds the 20 minutes at 350 not enough? I’d forgotten until I found plums in the freezer. I followed the recipe and didn’t realize until w went to take them out of the oven and they were half cook! I’m going to make another batch and do 20 minutes at 375 like I do all my other muffin recipes.
It would be the frozen plums that would slow down the baking, Julie. However, all ovens are different, and you are the best judge for how high and long to bake the muffins. Hope you liked them! :)
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Hi! I had prune plums off my sister’s tree, snd was hungry for breakfast muffins this morning, so saw your recipe. It is a great one , although to make them a little healthier, I used Date Lady date sugar ( nothing but very finely ground dates) and half whole wheat flour and half white flour. I also added nuts, and sprinkled a little cinnamon sugar on top before baking them! We loved them & they freeze wonderfully.
Glad they still turned out with all the changes!
So delicious! Just baked with plums fresh from our tree, and my family is eating them hot out of the oven. I’ve been looking for healthy muffins to make my boys for their breakfasts. This one is a keeper. I mixed almond flour, spelt flour, and some protein powder in with a bit of regular flour for the 2 cups total, and it worked! Light and fluffy! Thank you, Christina.
Great! You’re welcome, Shannon.
I’ve been using this recipe and it’s perfect. We move recently to Japan and I don’t have oven here. So, I tried making it by steaming instead of baking. Still very good, although the crispness on top is hard to achieve.
Wow, good to know they can be steamed! Thanks, Sue!