Plum, Cinnamon & Buttermilk Muffins

by eat in my kitchen

Plum & Cinnamon Muffins

More plums and more muffins!

On Wednesday, I mentioned my unstoppable appetite for plums. I turned the sweet and sour fruit into a caramelized topping for a rich cheese omelette and made a heavenly ciabatta sandwich. Today I turned them into muffins, fluffy muffins, refined with lots of cinnamon and pretty plums on top. I need my sweet dose of homemade cake at least once a week and there’s no better day to indulge in this treat than on a Sunday. And if I don’t have much time, I go for muffins. A batch of 12 is just enough for the two of us for breakfast and tea time, and the last nibbles are reserved for dessert.

I like to use German plums for baking, also known as Damson plums, but feel free to use Italian plums or any variety you can find. Apples, pears, or blueberry work just as well, I’d even give some late summer peaches or figs a go.

More muffin inspiration:

Carrot and Pineapple Muffins with Hazelnuts

Bittersweet Chocolate Muffins filled with Peanut Butter

Chocolate and Orange Muffins

Fig, Ricotta and Olive Oil Muffins

Banana Muffins with White and Dark Chocolate

Cherry and Chocolate Muffins

Plum & Cinnamon Muffins

 

Plum & Cinnamon Muffins

Plum, Cinnamon & Buttermilk Muffins

Makes 12 muffins

plain flour 200g / 1 1/2 cups
granulated sugar 70g / 1/3 cup, plus 2 tablespoons for the topping
baking powder 2 1/2 teaspoons
baking soda 1/2 teaspoon
a pinch of salt
ground cinnamon 1 1/2 teaspoons, plus 1/2 teaspoon for the topping
buttermilk 190ml / 3/4 cup plus 1 tablespoon
butter, melted and cooled, 90g / 1/3 cup plus 1 tablespoon
organic egg 1
large plums 8, cut into thin wedges

paper baking cups 12

Set the oven to 200°C / 400°F (preferably convection setting) and line the 12 molds of a muffin tray with paper baking cups.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.

For the topping, combine the sugar and cinnamon.

In a large bowl, whisk the buttermilk, melted butter, buttermilk, and egg, then pour into the flour mixture. Using a wooden spoon, stir until you have a lumpy dough, with a bit of flour left here and there. Keep in mind, the more you mix it, the more it will lose its light texture. Divide the dough between the muffin cups and arrange the plum wedges on top. For the topping, sprinkle with the cinnamon sugar and bake for about 15 minutes (slightly longer if using a conventional oven) or until the muffins are golden and firm on top. Let them cool for 1-2 minutes before you take them out of the tray.

Plum & Cinnamon Muffins

 

Plum & Cinnamon Muffins

 

Plum & Cinnamon Muffins

 

plummuffinsPlum & Cinnamon Muffins8