Recipes / plum streusel muffins

Plum Streusel Muffins

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.
Charity Godwin
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