Plum Muffins

These plum muffins, made with fresh chopped plums, almonds, and a sprinkle of candied ginger on top, are sweet-tart, moist, and delicious, a great way to enjoy plum season. Enjoy with a cup of coffee or tea in the morning, or with a glass of milk for an afternoon snack.

Prep Time:

15 mins

Cook Time:

25 mins

Cool Time:

5 mins

Total Time:

40 mins

Servings:

12

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Ingredients

• 2 cups all-purpose flour
• 1 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup milk
• 1/4 teaspoon almond extract
• 1/2 cup melted unsalted butter
• 2 cups chopped plums
• 1/3 cup lightly toasted chopped almonds
• 3 tablespoons minced candied ginger (optional)

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the dalles, OR 97058

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Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Prepare a standard 12-cup muffin tin with paper liners.
2. Whisk flour, sugar, baking powder, nutmeg, confectioner’s sugar, ground ginger, and salt together in a bowl; set aside.
3. Whisk eggs, milk, and almond extract together in a bowl or cup; continue whisking and pour in melted butter until combined.
4. Add egg mixture to flour mixture, and stir just until dry ingredients are moistened. Fold in chopped plums and chopped almonds. Divide evenly among the 12 muffin cups, and sprinkle candied ginger over the muffin tops.
5. Bake muffins in the preheated oven until muffins spring back when lightly touched, 23 to 25 minutes. Remove to cool on a rack, 5 to 10 minutes.
6. Serve warm, or at room temperature. Store leftover muffins when cool in an airtight container for 2 to 3 days, or wrap and freeze.