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Streusel-Topped Plum Muffins Recipe

Streusel-Topped Plum Muffins Recipe photo by Taste of Home

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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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Streusel-Topped Plum Muffins Recipe

Prep: 25 min. Bake: 20 min.

Yield: 15 Servings

25 20 45

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy whipping cream
1-1/2 cups chopped fresh plums
TOPPING:
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon cold butter
1/3 cup chopped walnuts
1 tablespoon coarse sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full.
For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.

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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Reviews for Streusel-Topped Plum Muffins

Streusel-Topped Plum Muffins

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Reviewed on Aug. 18, 2012 by Rockymtn Bloom

Made this using peaches instead -- Yum!

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.

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!