Perfect Plum Muffins (Made with Yogurt)
Perfect plum muffins are light, fluffy, and moist thanks to yogurt and olive oil. Juicy plums add bursts of tangy sweetness, while a sprinkle of sugar on top gives a satisfying crunch. They’re a healthier, quick-bake option for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Universal
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour (good quality, unbleached, unbromated, non-GMO)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
2 eggs
1/2 cup light olive oil
1 cup yogurt (if using Greek yogurt, add 1 tablespoon milk or buttermilk)
8 small plums (or 6 medium plums), chopped
1 teaspoon Demerara or Swedish pearl sugar for topping (optional)
Instructions
- Preheat the oven to 350ºF (175ºC).
- Sift together flour, baking powder, and baking soda in a large bowl. Stir in the sugar.
- In a separate bowl, whisk the eggs, olive oil, and yogurt until smooth.
- Wash and chop the plums into small pieces.
- Pour the yogurt mixture into the dry ingredients. Stir gently until just combined, avoiding overmixing.
- Fold in most of the plums, reserving a few to place on top if desired.
- Divide the batter into muffin cups. Sprinkle with Demerara sugar for crunch.
- Bake for 18–20 minutes, or until golden and a skewer inserted comes out clean.
- Cool slightly before serving.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Any ripe plums will work, but small prune plums are especially good.
- Top with pearl sugar or a lemon glaze for extra sweetness.
- Can be frozen for up to 2 months; reheat before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
