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

Streusel-Topped Plum Muffins Recipe

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4.5 6
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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 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.


  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

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.

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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."

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."

Reviewed Aug. 18, 2012

"Made this using peaches instead -- Yum!"

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"

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."

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