Soft and airy muffin filled with mellow plums and topped up with cinnamon streusel. We are baking this muffin on oil and yogurt - first ingredient keeps muffins fresh for longer and second one contributes to the light texture. The muffin is not too sweet and only slightly spiced. You can replace plums with coarsely chopped apples, cherries (cut in halves), blueberries (full), fresh peaches (coarsely chopped).
It’s a quick fix baking. First you will mix all dry ingredients, then wet ingredients and combine both. For a good bake here make sure you are using ingredients at room temperature. We like to place eggs in a bowl of warm water before using and to warm up yogurt to 21C. Once wet and dry ingredients are combined don’t overmix the batter - few gentle stirs with wooden spoon or spatula will do. The batter will be thick - this is needed to hold fruit in place and avoid underbaked bottoms. Don’t worry though, the texture will be airy.
As a last step you will be gently folding in fruit and sprinkling muffin tops with cinnamon streusel.
Medium muffins bake for approx. 20 minutes, large 25 -27 minutes. Muffins bake first for few minutes in high temperature (210C) and then at 180C. Thanks to initial temperature spike the muffin puffs up, the texture is light and airy and there are no underbaked lines around the fruit. Always check your muffins using chopstick if fully baked through. The chopstick can be moist - as the batter has fruit - but you should not see any streaks of underbaked batter. If you do - keep your muffins for 2-4 minutes longer in the oven.
This batter is perfect for baking bakery-style jumbo muffins (muffins from the pictures are bakery-style). Baking time is roughly 40 minutes for this size but it’s definitely worth it.
Plum Muffins with Cinnamon Streusel
Yield: 8 medium or 6 large or 4 Bakery Style Jumbo muffins
Time: 15 minutes prep +20 minutes baking (medium size)
Tin: muffin tray or jumbo muffin tray
- 2 cups* (300g) all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon (you can up to 1 teaspoon if you like cinnamon flavoured muffins)
- 1/2 cup (100g) granulated white sugar
- 1 large egg + 1 egg yolk, room temperature
- 2/5 cup (100ml) sunflower oil, room temperature
- 1 cup (240g) greek yogurt, room temperature
- 3 Tablespoons milk or buttermilk
- 5 medium plums, room temperature and coarsely chopped
*cup = 250ml cup
For Cinnamon Streusel:
- 1/2 cup (75g) all-purpose flour
- 4 Tablespoons white granulated sugar
- 2 Tablespoons vanilla sugar (optional - if you can’t get it increase sugar to 6 Tablespoons)
- 1 teaspoon cinnamon
- 60g unsalted butter, melted and cooled
1. Preheat oven to 210C. Line muffin tray with muffin cases or wraps (for jumbo muffins).
2. Prepare dry ingredients: Whisk flour with sugar, baking powder, baking soda and cinnamon. Set aside.
3. Prepare wet ingredients: In a separate bowl whisk egg and egg yolk, add yogurt and with a steady stream start adding sunflower oil continuously mixing.
4. Prepare Cinnamon Streusel: Whisk flour with sugar, vanilla sugar (if using), cinnamon. Add melted lukewarm butter and give it few stirs until crumbly texture is achieved. Set aside.
5. Combine: Add half of dry ingredients (from Step 2) to wet ingredients (from Step 3), gently stir using wooden spoon or spatula (few gentle moves, don’t overmix). Add the remaining half of dry ingredients and gently mix in. Add 3 Tablespoons of milk (or buttermilk) and with few stirs gently mix in. The batter will be thick. Gently fold in coarsely chopped plums. Divide batter evenly filling muffin cases 2/3 high - you will get 8 medium muffins or 6 large or 4 to 5 bakery-style muffins. Sprinkle with Cinnamon Streusel (from Step 4).
5. Bake at 210C for 7 minutes then decrease to 180C and bake for another 13 minutes (medium size) or 18 minutes (large) or 33 minutes (bakery style). Check with chopstick if fully baked. Once baked leave in the muffin tray for 5 minutes then transfer to the cooling rack. Cool for 20 minutes before serving.