Cinnamon Plum Yogurt Muffins (Print version)
Plain yogurt gives these cinnamon muffins a soft crumb around little pieces of ripe plum.
# Ingredients:
Ingredients
01 -
250 g plain flour
02 -
130 g caster sugar
03 -
2 tsp baking powder
04 -
1 tsp ground cinnamon
05 -
¼ tsp salt
06 -
2 large eggs
07 -
180 g plain yogurt
08 -
80 ml vegetable oil
09 -
1 tsp vanilla extract
10 -
250 g plums, stoned and diced
# Instructions:
01 -
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.
02 -
Mix flour, sugar, baking powder, cinnamon and salt in a large bowl.
03 -
Whisk eggs, yogurt, oil and vanilla in a second bowl until smooth.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.