Plum, Cinnamon & Buttermilk 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 & 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.