These Plum Streusel Muffins are filled with juicy diced plums that make for a moist and tender muffin! Then, they're topped off with a crunchy and sweet cinnamon brown sugar streusel topping!
This recipe was originally published in September of 2020, but was updated on August 26, 2021 with newer content and fresh pictures.
Sometimes we forget about plums and I wanted to show you just how good they can be in these plum crumble muffins!
Just like with most of my muffin recipes, these can be baked and sitting on your kitchen table for breakfast in less than 30 minutes. That's because they're easy to make, require just simple pantry ingredients, and includes the most delicious buttery cinnamon streusel topping.
Plums are a late Summer/early Fall fruit, so now is the most perfect time to start baking with them! If you haven't already, you should definitely check out my recipe for this cinnamon plum pie too. So good!
Why You'll Love These Plum Muffins:
- The cinnamon streusel topping adds a nice sweet crunch.
- You can make them with either fresh or frozen plums.
- They're moist, tender, and hold together very well.
- The combination of juicy plums and a cinnamon topping makes for one delicious breakfast!
The texture of these muffins are absolutely perfect. They’re so light and fluffy and just melt in your mouth with every bite. And because the plums are juicy, they help provide the right amout of moisture we desire with muffins.
Again, these plum streusel muffins couldn't be easier to make, making them a perfect choice for anytime of the day.
- Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with non-stick spray. Here are the cupcake liners I use for both cupcakes and muffins.
- Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together. This part happens at step 3 when we combine the wet and dry ingredients.
- Muffin Batter: Fill each muffin cup ⅔ full with batter. I use my cookie scoop to make this process a lot easier and less messy. Then scoop on the streusel topping.
- Plums: You can use either fresh or frozen plums.
Here are some of the pantry staple ingredients needed to make this recipe.
- All-Purpose Flour: Unless otherwise noted, I use all-purpose flour for all of my recipes.
- Sugars: A combination of both brown and granulated sugar is used to add sweetness to the dessert.
- Leavening Agents: Both baking powder and baking soda are used to help the muffins rise when baking.
- Milk: Provides tenderness and moisture.
- Oil: Helps to make the muffins moist. You can use either canola or vegetable oil.
- Egg: One large egg helps to bind the ingredients together.
- Plums: You can use any type of plums. I personally like the darker ones best. Make sure you dice them up.
- Butter: Unsalted melted butter is used to make a crumbly streusel topping.
How To Make Plum Crumble Muffins:
- Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Wet Ingredients: In a large mixing bowl, whisk together the milk, oil, egg, and vanilla extract.
- Combine Ingredients: Pour the dry ingredients into the wet and use a silicone spatula to fold together. Then gently mix in the diced plums.
- Streusel: In a medium-sized bowl, mix together the flour, brown sugar, cinnamon, and salt with a normal dinner spoon. Then mix in the melted butter until coarse crumbs form.
- Bake: Fill the cupcake liners ⅔ of the way full with the muffin batter (I use my cookie scoop) and then top them off with the streusel. Bake for 15-18 minutes. Use a toothpick to check the centers for doneness.
Frequently Asked Questions:
Yes you can, although I recommend using them. They make clean-up easier and the muffins won’t stick to the pan. If you don’t have liners, generously spray each muffin cup with non-stick spray.
Yes! This muffin recipe can be made year-round, either with fresh or frozen plums.
Keep any leftover muffins in an airtight container in the refrigerator for up to 5 days. Just reheat one muffin in the microwave for about 20 seconds and they'll taste just like they did that first day when coming out of the oven!
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
Happy baking, home bakers!
More Muffin Recipes To Try:
Plum Streusel Muffins
- 12-count muffin pan
- Mixing Bowls
- 1 ½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup milk
- ¼ cup vegetable oil (or canola)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup diced plums
- ⅔ cup all-purpose flour
- ¼ cup brown sugar
- 1 tsp cinnamon
- ⅛ tsp salt
- 3 tbsp unsalted butter, melted
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the milk, oil, egg, and vanilla extract. Pour the dry ingredients into the wet and use a silicone spatula to fold together. Once you see no more white flour, add the diced plums and fold together until fully incorporated.
- In the same medium-sized bowl you used to combine your dry ingredients, mix together the flour, brown sugar, cinnamon, and salt with a normal dinner spoon. Then mix in the melted butter until coarse crumbs form.
- Fill the cupcake liners ⅔ of the way full with the muffin batter (I use my cookie scoop) and then top them off with the streusel. Bake for 15-18 minutes. Use a toothpick to check the centers for doneness.
- Cool in the pan for 5 minutes and then transfer the muffins over to a wire rack to finish cooling. Keep leftovers in an airtight container in the refrigerator for up to 5 days.