Streusel-Topped Plum Muffins Recipe
Streusel-Topped Plum Muffins Recipe photo by Taste of Home
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Streusel-Topped Plum Muffins Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:15 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 15 servings


  • 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
  • 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

Nutritional Facts

1 each: 255 calories, 12g fat (6g saturated fat), 57mg cholesterol, 194mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 4g protein .


  1. 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.
  2. 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.
  3. 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.
Originally published as Streusel-Topped Plum Muffins in Country Woman August/September 2008, p39

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kimspacc 158085
Reviewed Sep. 21, 2013

"I used a mixture of plums and nectarines, and the muffins were excellent. They were devoured minutes after putting a plate of them out for my family."

xicota 160391
Reviewed Aug. 7, 2013

"I think it would be helpful to add "firm" to the "fresh plums" in the instructions. I purchased plums at a Farmer's Market in my area; the fruit was ripe. I had quite a mess on my hands--juice everywhere when I began cutting the plums. I drained them, even tried to squeeze out more of the juice, as I was afraid that so much would affect the batter. The plums disintegrated when I tried to fold them into the batter. The cake itself was very nice, delicate. I'm undecided whether to make this recipe again; if I do, I may try another fruit."

Rockymtn Bloom 160387
Reviewed Aug. 18, 2012

"Made this using peaches instead -- Yum!"

pixie9999 114416
Reviewed Jan. 9, 2012

"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"

lesbeck 107295
Reviewed Jul. 7, 2011

"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."

High_Hopes 93895
Reviewed Sep. 21, 2010

"Great flavor, super easy! I used milk instead of the cream and they turned out perfect. It's a keeper!"

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