Plum Muffins with Brown Sugar Topping

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Plum Muffins with Brown Sugar Topping

I have so many plums and pluots in my refrigerator, I knew if I didn’t make something with them today, than they were going to be no good by the end of the weekend. So I got baking!


These muffins seemed a great idea as they used up most of my pluots (plum/apricot hybrid, that looks like a plum) and they provided a delicious, easy and portable breakfast for my kids. That has become an important trifecta as school starts next week. There is nothing better than being able to grab something so delicious and run out the door with it knowing that my kids are starting the day with something good.

This muffin is really different than the last ones I made (Peach Muffins, 8/10). They really have more of a quick bread texture, and because the muffins themselves are not super sweet (and neither were the pluots) I added a brown sugar topping. It is that added sweetness and brown sugary texture that made the difference! However if you just want to go for the plain plum muffins- those are delicious too!

Plum Muffins with Brown Sugar Topping, makes 18
2 cups flour
1 cup sugar
3tsp baking powder
½ tsp salt
1 cup milk
¼ cup oil
1 egg
1 tsp vanilla
1 ½ cups chopped plums or pluots

Brown Sugar Topping
6 Tbs butter, cut into small pieces
2/3 cup brown sugar
1/2 cup AP flour
1 tsp cinnamon

Preheat the oven to 350 degrees. Prepare a muffin tin with paper baking cups.


Cut all of the Plums into small pieces and gather in a bowl.


In a mixer, combine all of the dry ingredients.

In a separate bowl, combine the milk, oil, egg and vanilla and beat with a fork to combine.


Add the wet ingredients to the dry ingredients and mix until they form a nice smooth batter.


For the Brown Sugar topping, add all of the ingredients together in a small bowl.



Using a fork or a pastry cutter, combine the ingredients until they are coarsely combined.


Evenly divide the topping over the muffins.


Bake the muffins for 25 minutes and then pull the muffins out to cool.

When they are just cool enough to handle, remove them from the pans so that they don’t get soggy.



By the way- these are the muffins without the topping! Just as delicious, but less sweet and (more healthy!)