Looking to bake the best healthy Spiced Plum Muffins?
You can prepare our quick & easy plum muffin recipe at home in less than an hour. We love to make moist and crunchy muffins in the morning as a breakfast or brunch pastry. They’re a seasonal favourite we often bake in the summer when local stone fruits are in season.
We like to eat hot, steaming muffins right out of the oven, slathered with ricotta, cream cheese, mascarpone or soft butter.
You can also serve homemade Plum Muffins as a decadent dessert accompanied by scoops of ice cream, chopped nuts, and freshly sliced plums.
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What Are Plum Muffins?
Plums are a stone fruit that are traditionally harvested in North America in the summer months.
Culinary historians believe that plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found in the wild, only around human settlements. Plum remains have been found in Neolithic age archaeological sites along with olives, grapes and figs.
Dried plums are called prunes, which have a dark, wrinkled appearance. We love baking with prunes. Some of our family favourite recipes include Banana Prune Muffins and Raincoast Crisps Healthy Fibre Crackers.
Our healthy Plum Muffin recipe features a moist interior and crunchy exterior. It’s the perfect morning pastry to enjoy with a pot of tea or cup of coffee. They’re flavoured with tangy Greek yogurt, nutty almond extract, warm cardamom spice and fresh and juicy plums.
We feature fresh plums in this recipe in two unique ways: the batter features chopped plums and the top of each muffin is decorated with a thinly sliced plum.
History of Muffins
A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.
Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.
While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins and cheddar apple muffins.
One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”
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The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”
One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.
In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.
When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!
My Family Loves Homemade Plum Muffins
One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.
My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.
Once you learn to master the perfect morning muffin recipe it’s easy to substitute fresh seasonal fruit. You can tweak the flavourings to compliment the fruits tart, sweet or acidic profile.
We often bake these Plum Muffins in July or August when stone fruits are in season in Ontario. My mother would visit our local farmers market once a week to purchase a basket of whatever fruits were in season.
I’ve always loved plums because they have a long shelf life when stored in the fridge. They are smaller than peaches and nectarines so are easy to pack as a healthy snack for a hike or picnic.
Plums have a distinct flavour profile, much beloved by those who enjoy tart and bitter flavours. The thin purple skin is fun to crunch through, revealing a tender and juicy sweet flesh.
Keep the plum skins on to add a pop of colour to the muffins. You’ll also retain the healthy minerals and fibre in the skin.
Our easy Plum Muffins are packed full of healthy ingredients!
A useful source of vitamins C, K and B6, plums support your immune, skeletal, and circulatory systems. Phytochemicals in apples may also keep your eyes healthy and help reduce bad cholesterol.
Consuming milk provides health benefits — especially improved bone health. Dairy provides nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.
Packed with calcium and friendly probiotic bacteria, yogurt helps keep your bones strong and your gut healthy. Yogurt may also help reduce the risk of obesity, diabetes and some types of cancer.
Cardamom contains phytochemicals that have anti-inflammatory and antibacterial properties.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Whole wheat flour is rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than white flour.
Buying VS Making Homemade Muffins
Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.
Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit, vegetables and herbs. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.
The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven. You can use a microwave to reheat muffins but they won’t produce the desired crunchy texture.
Any remaining Plum Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that we can easily enjoy several weeks later.
Best Healthy Plum Muffins Recipe
There’s no better comfort food than a steaming, moist Spiced Plum Muffin straight out of the oven. Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.
So what qualities make the best muffins? The perfect Plum Muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.
Looking to prepare an easy moist Spiced Plum Muffins recipe? Baking is a science so you can’t just lower a muffin recipes fat and sugar content or you will bite into a chewy, hard and unappetizing product.
Yogurt Plum Muffins Recipe Tips
If you’re looking to prepare muffins on a whim and are missing a few ingredients at home don’t worry!
I like to flavour plum muffins with cardamom but you can substitute with other warming spices like nutmeg or cinnamon.
I’ve used whole milk as it was sitting in the fridge but you can use nonfat milk or 2% milk.
We’ve used store bought Greek yogurt but if you like to have fun with DIY kitchen projects you can make your own homemade yogurt.
We highly recommend using fresh plums in this recipe but if you’re craving them in the winter feel free to use canned plums.
Feel free to get creative with this Plum Muffin recipe by tweaking the ingredients to suit your preferences. Oat plum muffins are popular, especially when you top the muffins with a crunchy oat crumble. Add a little instant coffee to the batter to enjoy plum coffee cake muffins. If you’ve got a lively starter in the kitchen make sourdough plum muffins with sourdough discard.
The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.
For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!
Best Muffin Tools & Equipment
Before making a batch of homemade Plum Muffins make sure your kitchen is outfitted with essential bakers tools.
- Mixing Bowl Set: It’s important to have a set of durable mixing bowls. We love stainless steel mixing bowls with a good grip. When making muffins you’ll typically need a large mixing bowl to sift your dry ingredients into, and a medium or small mixing bowl to beat your wet ingredients.
- Measuring Cups: Ensure you have a set of measuring cups with a flat top rather than a spout, so you can easily use a knife to level off your dry ingredients like flour and sugar.
- Measuring Spoons: We love these durable stainless steel measuring spoons that will help you accurately measure spices, baking soda and baking powder.
- Whisk: This stainless steel whisk has a great grip and is helpful when beating eggs into other wet ingredients.
- Sieve: It’s essential to have this tool in your kitchen so you can ensure all your dry ingredients are separated and don’t clump in the wet batter.
- Bakers Scale: Use this digital scale to weigh flour and other ingredients that require a weight measurement.
- Spatula: We love this rubber spatula as it also acts as a spoon so you can easily drop batter into each greased muffin cup.
- Muffin Tins: We only use silicone muffin tins as they allow you to easily remove baked muffins from the tin with minimal baking spray required.
- Baking Spray: Ensure your cupboards are stocked with baking spray so your muffins don’t get stubborn and refuse to slide out of the pan.
- Cooling Rack: A sturdy cooling rack is a must to ensure your muffins cool without falling apart or getting soggy. They need breathing space to let out the steam before storing.
- Storage Containers: We love doubling our muffin recipes so we have leftovers to store in the fridge or freezer to enjoy later.
You May Also Enjoy These Muffin Recipes…
- Christmas Cranberry and White Chocolate Muffins
- Savoury Cheddar Welsh Rarebit Muffins
- Blueberry Lemon Muffin Tops
- Buckwheat Gluten Free Banana Chocolate Chip Muffins
- Healthy Vegan & Vegetarian Muffins
- Healthy Muffins For Kids Recipes
- Ginger Spiced Banana Pear Muffins
- Banana Pumpkin Muffins
- Fresh Strawberry Cream Cheese Muffins
- Sweet Potato Muffin
- Banana Rhubarb Muffins
- Savoury Cheese and Onion Muffins
- Banana Prune Muffins
- Healthy Kiwi Muffins
- Moist Buttermilk Banana Muffins with Chocolate Chips
How To Make Spiced Yogurt Plum Muffins
Yogurt Cardamom Spice Plum Muffins
- muffin tin
- measuring cups
- measuring spoons
- Mixing Bowls or Stand Mixer
- 1/2 cup Unsalted Butter
- 1/2 cup White Sugar
- 1/4 cup Packed Brown Sugar
- 1/2 tsp Almond Extract
- 2 Large Eggs
- 2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Ground Cardamom
- 1/2 tsp Kosher Salt
- 1/2 cup Milk
- 1/2 cup Greek Yogurt
- 1 1/4 cups Diced plums plus slices for topping
- Preheat oven to 400 F. Fill a muffin tin with liners or grease with nonstick cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, white sugar, brown sugar and almond extract on medium high for 2-3 minutes, or until light and fluffy. Add the eggs one at a time, mixing on medium until combined.
- In a medium bowl, whisk together the flour, baking powder, ground cardamom and salt. In a liquid measuring cup, stir together the milk and yogurt. Add half the dry ingredients to the mixer, mixing on low. Follow with half the milk mixture. Scrape down the sides and bottom of the bowl, and then repeat with the remaining ingredients. Stop mixing before the batter is completely smooth. Use a spatula to fold in the plum chunks. Divide the batter into the prepared muffin tin.
- Top with a thin slice of plum then bake for 20-25 minutes, or until inserted with a toothpick comes out clean.
- Let rest on cooling racks for 5 minutes before serving.
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