These muffins came about because I found discounted plums at the grocery store last week. I’ve always loved lemon poppy seed muffins, so why not plum? Not to mention this recipe has been bookmarked in my Smitten Kitchen cookbook forever. Turns out they are absolutely delicious!
Plum Poppy Seed Muffins
from The Smitten Kitchen Cookbook by Deb Perelman
6 tablespoons unsalted butter, melted, browned, and cooled
1 large egg, lightly beaten
1/4 cup granulated sugar
1/4 cup packed dark or light brown sugar
3/4 cup sour cream or full-fat plain yogurt
1/2 cup whole wheat flour
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
pinch of ground cinnamon
pinch of freshly grated nutmeg
2 tablespoons poppy seeds
2 cups pitted and diced plums
Preheat your oven to 375 degrees. Butter twelve muffin cups.
Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour cream mixture until it is just combined and still a bit lumpy. Fold in the plums.
Divide batter among prepared muffin cups. Bake for 15-18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool completely.
One more thing. These muffins are totally doable on a school morning – just allow extra time to brown the butter. My son LOVED them!
Until next time,