These plum muffins are like miniature fluffy coffee cakes, baked with cinnamon sugar and lots of ground cardamom.
These plum muffins are topped with cinnamon sugar, which is a pantry staple that will serve you for baking but also for jazzing up buttered toast at breakfast time! Be sure to make a batch before you tackle this recipe!
These fruit muffins are fluffier and a little more delicate than the strawberry rhubarb muffins with streusel topping though the recipe is almost identical because the rhubarb muffins have ground almond and sour cream, which make denser, richer muffins. The recipe below has more milk, which leads to a thinner batter that becomes a fluffier cake-like consistency as it bakes.
The recipe for these muffins is adapted from Martha Stewart's Baking Handbook (page 39). My tweak to this recipe is to add cardamom to the muffin batter. The floral cardamom enhances the flavour of the vibrant plums.
These muffins are super light, made with a full tablespoon of baking powder. The texture is quite cake-like, though the batter is assembled just like a traditional muffin recipe using the muffin mixing method: adding the wet ingredients to the dry. I've been making these muffins at least once a year, and I just love them. I hope that you will too. They almost make me forget that the strawberries are long gone.
Cardamom Coffee Cake Plum Muffins
- 250 grams bleached all-purpose flour
- 150 grams granulated sugar
- 15 mL baking powder
- 2.5 mL Diamond Crystal fine kosher salt
- 3.75 mL ground cardamom
- 2 large egg(s) room temperature
- 5 mL pure vanilla extract
- 190 mL skim milk (fat free)
- 115 grams unsalted butter melted
- 250 grams plums pitted and chopped
- 45 mL cinnamon sugar
- Preheat the oven to 375°F. Generously grease 10 cups of two standard 6-cup muffin trays. Or you can line them with paper liners if you prefer. Set aside.
- Prepare the dry ingredient mix by whisking together, in a medium bowl, the rest of the sugar, the flour, baking powder, salt, and cardamom. Set this aside.
- Prepare the wet ingredients in a medium bowl by gently whisking together the eggs, vanilla, milk, and melted butter.
- Pour the wet ingredients over the dry ingredients, and stir to combine.
- Divide the batter evenly by filling each of the muffin cups at least halfway with batter. Then distribute the plum chunks evenly over the batter in the muffin cups, and top with another dollop of batter. Sprinkle the tops of each muffin with a little of the cinnamon sugar mixture (you will probably have lots of cinnamon sugar left. Sprinkle it on buttered toast for breakfast!).
- Fill the remaining empty muffin cups halfway with water, transfer the pans to the oven, and bake for about 18 minutes. Check to see if they’re done with a cake tester. It should come out clean when the muffins are done.
- Transfer the pans to a rack and cool for about 10 minutes before unmolding the muffins.