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Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. —Betty Timmreck, Eau Claire, Michigan
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Nutritional Facts 1 muffin equals 255 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 194 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Streusel-Topped Plum Muffins in Country Woman August/September 2008, p39
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Reviewed on Jan. 09, 2012 by pixie9999
We have 3 Italian prune plum trees and these are a fantastic way to use them up. I make them every Fall. Very tender, almost cake-like muffin
Reviewed on Aug. 21, 2011 by btaylor123
I love plums, so I had to try this recipe, and it was fantastic! A new favorite.
Reviewed on Jul. 07, 2011 by lesbeck
This is the perfect recipe to use with Santa Rosa Plums. The raw batter with the plums does not taste so good, so I was pleasantly surprised to find out how good the muffins tasted right out of the oven.The plums were starting to become over-ripe, so instead of chopping them, I put them in the blender. For the topping, I used pecans instead of the walnuts because I like pecans better. Fabulous, simply fabulous.
This is the perfect recipe to use with Santa Rosa Plums. The raw batter with the plums does not taste so good, so I was pleasantly surprised to find out how good the muffins tasted right out of the oven.
The plums were starting to become over-ripe, so instead of chopping them, I put them in the blender. For the topping, I used pecans instead of the walnuts because I like pecans better. Fabulous, simply fabulous.
Reviewed on Sep. 21, 2010 by High_Hopes
Great flavor, super easy! I used milk instead of the cream and they turned out perfect. It's a keeper!
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