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!
Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
Plum Muffins
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.
Streusel
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.
Notes:
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. 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.