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Streusel-Topped Plum Muffins

 Streusel-Topped Plum Muffins
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
15 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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 King Arthur Unbleached 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.

2 of 2

Streusel-Topped Plum Muffins (continued)

Directions (continued)

  • 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.