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Plum Streusel Muffins

Karissa Parrish
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!
5 from 9 votes
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Equipment

Ingredients:
 
 

Plum Muffins

  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ¼ cup vegetable oil (or canola)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup diced plums

Streusel Topping

  • cup all-purpose flour
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • teaspoon salt
  • 3 tablespoons unsalted butter, melted

Instructions:
 

  • 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.

Nutrition

Serving: 1muffinCalories: 217kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 23mgSodium: 211mgPotassium: 74mgFiber: 1gSugar: 15gVitamin A: 85IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword plum crumble muffins, plum muffins, plum streusel muffin
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