Plum Streusel Muffins Recipe

Name: Plum Streusel Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1/4 cup unsalted butter, melted; 1/3 cup firmly packed light brown sugar; 3/4 cup all-purpose flour; 1 teaspoon ground cinnamon; Pinch of salt; 1/2 cup unsalted butter, melted; 1 cup white sugar; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 large eggs, room temp; 2 teaspoons vanilla extract; 1/2 cup full fat sour cream, room temp; 1/2 cup 2% milk, room temp; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1 cup pitted and chopped fresh plums

Cook Time: 20 minutes

Ingredients

Streusel

1/4 cup unsalted butter, melted
1/3 cup light brown sugar, firmly packed
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt

Muffins

1/2 cup unsalted butter, melted
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
2 teaspoons vanilla extract
1/2 cup full-fat sour cream, at room temperature
1/2 cup 2% milk, at room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 cup pitted and chopped fresh plums

Directions

Preheat the oven to 400F (200C). Grease or line every other muffin cup in a 12-cup muffin pan.
Prepare the streusel by combining melted butter, brown sugar, flour, cinnamon, and a pinch of salt in a small bowl. Mix until crumbly and set aside.
For the muffin batter, in a large bowl, whisk together melted butter, white sugar, salt, cinnamon, and nutmeg. Beat in the eggs and vanilla until fully blended.
Stir in sour cream and milk until smooth. Gradually fold in flour, baking powder, and baking soda until almost incorporated, leaving a few streaks of flour.
Gently fold in the chopped plums, taking care not to overmix.
Spoon batter into every other muffin cup, filling each to the top. Sprinkle the streusel evenly over each muffin, reserving some for the next batch. Place the muffin pan on a baking sheet.
Bake in the preheated oven for 20-25 minutes, or until muffins are golden brown, tall, and spring back when lightly pressed. Let cool in the pan for 5-10 minutes, then transfer to a wire rack.
Repeat the process for the remaining batter and streusel until all muffins are baked.

Nutrition Facts (per serving)

Calories: 299
Total Fat: 12g (15% DV)
Saturated Fat: 7g (34% DV)
Cholesterol: 54mg (18% DV)
Sodium: 252mg (11% DV)
Total Carbohydrate: 44g (16% DV)
Dietary Fiber: 1g (4% DV)
Total Sugars: 19g
Protein: 5g (9% DV)
Vitamin C: 1mg (1% DV)
Calcium: 90mg (7% DV)
Iron: 2mg (10% DV)
Potassium: 92mg (2% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Individual daily values may vary.

**Nutrient data may not be available for all ingredients. Consult a healthcare professional if following a medically restrictive diet.

History of Plum Streusel Muffins

Plum streusel muffins have their roots in European baking traditions, particularly from German and Austrian cuisines. Streusel, a crumbly topping made of butter, sugar, and flour, was originally used on cakes and pastries in the 18th century. The concept of combining fresh fruits, like plums, with sweetened crumb toppings migrated to America with European immigrants, evolving into the muffin forms we enjoy today. Early recipes often focused on seasonal fruits and homegrown ingredients, making plum streusel muffins a popular choice in late summer when plums were at their peak.

Regional Variations

While the basic recipe remains consistent, regional adaptations influence both the fruit and the spices used. In the United States, cinnamon and nutmeg are common, reflecting the countrys love for warm, aromatic flavors. In Central Europe, particularly in Germany and Austria, almond flour or chopped nuts are sometimes added to the streusel for extra texture. Additionally, some regions substitute plums with other stone fruits like apricots or cherries, creating subtle but distinct flavor variations. The type of plumEuropean or Japanesecan also affect the sweetness and juiciness of the muffins.

Differences from Similar Dishes

Plum streusel muffins differ from standard fruit muffins primarily due to the streusel topping, which adds a crunchy, buttery layer that contrasts with the soft, moist muffin base. Unlike coffee cakes that often share a similar crumb topping, these muffins are individually portioned, making them portable and convenient for breakfasts or snacks. Compared to traditional plum cakes, muffins bake faster and develop a taller, lighter texture because of the leavening agents and muffin-specific mixing method.

Typical Serving Settings

Plum streusel muffins are commonly served at breakfast, brunch, or afternoon tea. They are also popular in cafs and bakeries, often paired with coffee or tea. Their versatility makes them suitable for casual family gatherings, office treats, or even picnics. Some bakeries present them as part of a seasonal fruit assortment, emphasizing fresh, locally sourced plums during harvest months.

Interesting Facts

The word streusel comes from the German word meaning to scatter or sprinkle, describing how the crumbly topping is added to the batter.
Using plums instead of other fruits adds natural tartness, balancing the sweetness of the streusel.
Baking only six muffins at a time, as recommended in many recipes, allows them to rise higher and maintain a soft, moist interior.
Plum streusel muffins are part of a broader tradition of combining stone fruits with buttery toppings, a practice seen in many European fruit pastries.
The muffins can be stored in an airtight container for a few days or frozen for longer preservation, maintaining their flavor and texture.

FAQ about Plum Streusel Muffins Recipe

Plum Streusel Muffins should be stored in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days. If you wish to store them for even longer, freezing is an option—wrap each muffin individually in plastic wrap and store them in a freezer bag for up to 3 months.

Yes, you can use frozen plums instead of fresh ones. Make sure to thaw the plums completely and drain any excess liquid before adding them to the muffin batter to avoid making the muffins too wet.

Yes, you can skip the streusel topping if you prefer. The muffins will still taste great without it, but they will lack the crispy, cinnamon-sweet crunch. If you want an alternative, you can sprinkle a little sugar and cinnamon on top of the muffins before baking.

If you don’t have sour cream, you can use Greek yogurt or buttermilk as a substitute. Both options will provide a similar tangy flavor and moisture to the muffins.

Yes, you can make Plum Streusel Muffins ahead of time. Once baked and cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. They can also be frozen for up to 3 months. Simply reheat them in the microwave or oven before serving.

Yes, you can double the recipe if you need to make more muffins. Just be sure to adjust the cooking time as needed, and bake the muffins in batches if necessary to avoid overcrowding the muffin pan.

The muffins are baked in batches to allow enough space for them to rise tall and bake evenly. Overcrowding the muffin pan can result in flatter muffins that may not bake properly. Baking only 6 muffins at a time ensures they achieve their desired height and texture.

Yes, you can swap the plums for other fruits like peaches, cherries, or berries. Just make sure to chop the fruit into small pieces and adjust the baking time slightly if necessary, depending on the moisture content of the fruit.

Using room temperature ingredients, such as butter, eggs, and dairy, helps them blend together more easily and evenly. Cold ingredients can cause the batter to curdle or become lumpy, which may affect the texture of your muffins.

The muffins are done when they are golden brown and spring back lightly when touched on top. You can also insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, they’re ready.

Comments

Rebecca Taylor

08/06/2023 08:29:30 AM

I adored the straightforwardness of this recipe, however, I believe it could use more plums. Next time, I'll be doubling the amount of plums. A fantastic basic muffin recipe. Thank you

Plum Streusel Muffins Recipe