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Plain yogurt gives these cinnamon muffins a soft crumb around little pieces of ripe plum. A quick fold keeps the batter light and leaves pockets of juicy fruit in each muffin.
Ingredients
- 250 g plain flour
- 130 g caster sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- 180 g plain yogurt
- 80 ml vegetable oil
- 1 tsp vanilla extract
- 250 g plums, stoned and diced
Method
- Heat oven to 190°C / 375°F. Line a 12-hole muffin tin with paper cases. Dice plums into pieces about 1 cm wide and pat off excess surface juice.
- Mix flour, sugar, baking powder, cinnamon and salt in a large bowl.
- Whisk eggs, yogurt, oil and vanilla in a second bowl until smooth.
- Pour wet ingredients into dry and fold gently until only a little flour remains. Fold in the plum pieces just until evenly distributed; do not beat the batter smooth.
- Divide among 12 cases, filling each about three-quarters full. Bake for 20–25 minutes until risen and lightly golden, with a skewer inserted away from fruit coming out without wet batter.
- Cool in the tin for five minutes, then move muffins onto a rack for 15 minutes. Serve plain, without icing, while slightly warm or completely cooled.
- Keep cooled muffins covered in the refrigerator for up to three days because the fruit keeps them moist. Bring to room temperature before serving or warm briefly. Freeze individually for longer storage.
Choose ripe but firm plums
Very soft fruit releases too much juice and can make the centers heavy. Dice evenly so the fruit distributes well.
Mix with a light hand
Stop folding when the flour disappears. Overmixing can toughen muffins.
Test away from a plum
A skewer pushed through fruit will be wet even when the batter is baked. Check a small patch of crumb.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the tin for five minutes, then move muffins onto a rack for 15 minutes. Serve plain, without icing, while slightly warm or completely cooled.
- How should I store leftovers?
Keep cooled muffins covered in the refrigerator for up to three days because the fruit keeps them moist. Bring to room temperature before serving or warm briefly. Freeze individually for longer storage.
