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Streusel-Topped Plum Muffins Recipe

Streusel-Topped Plum Muffins Recipe

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. YIELD: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


  • 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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.

Nutritional Facts

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

Reviews for Streusel-Topped Plum Muffins

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kimspacc User ID: 1340117 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 User ID: 944314 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 User ID: 5578427 160387
Reviewed Aug. 18, 2012

"Made this using peaches instead -- Yum!"

pixie9999 User ID: 2561170 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 User ID: 2179739 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 User ID: 5362943 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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