Plum Streusel Muffins

Plum Streusel Muffins

EQUIPMENT

• 12-count muffin pan
• Cupcake Liners
• Mixing Bowls

INGREDIENTS:

PLUM MUFFINS:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk or milk alternative
• 1/4 cup avocado or coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 1.5 cups diced plums

STREUSEL TOPPING:

• 2/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/8 tsp salt
• 3 tbsp unsalted butter, melted

INSTRUCTIONS:

• Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
  

Plum Muffins:

• In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
  
• In a large mixing bowl, whisk together the milk, oil, egg, and vanilla extract. Pour the dry ingredients into the wet and use a silicone spatula to fold together. Once you see no more white flour, add the diced plums and fold together until fully incorporated.
  

Streusel:

• In the same medium-sized bowl you used to combine your dry ingredients, mix together the flour, brown sugar, cinnamon, and salt with a normal dinner spoon. Then mix in the melted butter until coarse crumbs form.
  
• Fill the cupcake liners 2/3 of the way full with the muffin batter (I use my cookie scoop) and then top them off with the streusel. Bake for 15-18 minutes. Use a toothpick to check the centers for doneness.
  
• Cool in the pan for 5 minutes and then transfer the muffins over to a wire rack to finish cooling. Keep leftovers in an airtight container in the refrigerator for up to 5 days.