Streusel-Topped Plum Muffins |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. âBetty Timmreck, Eau Claire, Michigan Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon almond extract |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup heavy whipping cream |
1-1/2 cups chopped fresh plums |
topping: |
3 tablespoons brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1 tablespoon cold butter |
1/3 cup chopped walnuts |
1 tablespoon coarse sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full.
2. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar.
3. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.
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