Streusel-Topped Plum Muffins
Total TimePrep: 25 min. Bake: 20 min.
holy almond extract! I should have known better.. edible, but in no way a keeper or award winning.. t
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.
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.
Made this using peaches instead -- Yum!
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
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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.
Great flavor, super easy! I used milk instead of the cream and they turned out perfect. It's a keeper!