Streusel-Topped Plum Muffins
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 15 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
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 eggs
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1 teaspoon almond extract
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1/2 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup heavy whipping cream
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1-1/2 cups chopped fresh plums
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TOPPING:
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3 tablespoons brown sugar
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2 tablespoons all-purpose flour
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1 teaspoon ground cinnamon
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1 tablespoon cold butter
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1/3 cup chopped walnuts
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1 tablespoon coarse sugar
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 255 calories, 12g fat (6g saturated fat), 57mg cholesterol, 194mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 4g protein.
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