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Plum Coffee-Cake Muffins

  • yield: Makes 10
Photography: Bryan Gardner

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Ingredients

  • 3/4 cup plus 2 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Pinch of ground nutmeg
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup milk
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 3 ripe red plums (about 1 pound), pitted and cut into small chunks

Directions

  1. Step 1

    Preheat oven to 375 degrees. Line a 10-cup standard muffin tin with paper liners; set aside. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon; set aside.

  2. Step 2

    In another large bowl, whisk together eggs, vanilla, and milk. Whisk in the melted butter. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined. Dividing evenly, fill each of the 10 muffin cups halfway with batter.

  3. Step 3

    Distribute the plum pieces evenly among the cups (about 3 tablespoons per muffin), scattering them over the batter. Spoon the remaining batter on top, dividing evenly. Sprinkle tops with the reserved cinnamon-sugar mixture.

  4. Step 4

    Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 15 to 17 minutes. Transfer the pan to a wire rack and let stand 5 to 10 minutes. Turn out the muffins onto the rack to cool a few minutes. Serve warm.

Source
Martha Bakes

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