These super moist muffins are such a wonderful treat with the plum jam centers and the streusel topping has you enjoying every bite. Perfect for an afternoon snack!
These muffins came to be when I had ripe plums sitting in my refrigerator. I cooked them for about 45 minutes, long enough to get the texture of a jam, and added a couple of tablespoons of sugar during the cooking process. When it started to thicken and take on the appearance of jam, I gave it final taste and it was perfect!
Plums and plum jam are a popular fruit used in many Hungarian desserts. I make Mom’s Plum and Walnut Layer cake, called Hungarian Double-Decker Pastry Squares and it’s so delicious that it has become a family favourite and anyone else who has tasted it.
WHEN MAKING THESE MUFFINS
Overall, muffin recipes are straight forward, and then only thing you need to remember is not to overmix! Why? Your muffins will not be as moist and the tops will be uneven, rather then a smooth rounded tops.
As I mentioned I made my own plum jam, and it isn’t necessary to make your own, you can easily purchase plum jam or any other jam of your choice. Now, I only added a teaspoon, and it was just the right amount I wanted. If you choose to add more, then I suggest to add half the batter into the muffin tins rather then three-quarters, and then add the jam and the remaining batter. Other great jams I would suggest are: raspberry, strawberry, blueberry and blackberry.
RECIPE INGREDIENTS
Dry ingredients: all-purpose flour, (I like to use organic) baking powder, baking soda, cinnamon and salt
Butter: my choice is unsalted butter for the purpose of controlling the amount of salt added to a recipe
Sugar: I like to use raw sugar, but it needs to be fine raw sugar for best results
Egg: only use one large egg for this recipe
Yogurt: choose a plain yogurt, and Greek yogurt is the better choice for rich and moist muffins as well, it contains less liquid
Milk: I like to use 2% or 3% for baking and organic, however you can substitute for oat, coconut or almond milk
Vanilla extract: add flavour
Jam: plum jams are one my favourite jams, and other jams can be easily substituted
Topping: combine flour, sugar, cinnamon and butter
HOW TO MAKE THESE SPECIAL TREATS
These muffins are straight forward. Start by measuring dry ingredients in a large mixing bowl. Using an electric hand mixer or stand mixer, beat butter for about 1 minute, then add sugar and continue beating for another 2-3 minutes until you have a creamy texture. Add egg and yogurt and beat just until well combined. On the lowest speed, start adding the flour to the butter mixture, and alternating with the milk and vanilla extract mixture, and ending with flour. Once combined, remove and if there is any flour at the bottom of the bowl, mix by hand and it’s important to not overmix.
Place the muffin liners into the muffin tin and using an ice cream scooper, add about 2/3 ‘s to 3/4’s of the batter to the muffin cups, then add a teaspoon of the plum jam, then add the remaining batter. Don’t worry if it doesn’t cover all of the jam. Bake muffins for 17-20 minutes at 400°F oven. Insert a toothpick to check for doneness, and the muffins should be golden in colour.
To get a visual, this is a teaspoon full of the jam, and I mentioned, this is what I prefer, but feel free to add more. I hope you give these muffins a try, they are so moist, and so delicious.
HOW TO STORE THESE MUFFINS
Muffins are be stored in an air tight container with a lid at room temperature for a couple of days. To keep them fresh, store in the same container in the refrigerator for a week. Muffins in general, can be stored in the freeze for up to 3-4 months in an air tight container or zip lock bag.
Streusel Plum Jam Filled Cinnamon Muffins
Equipment
- muffin tin
Ingredients
- 1 3/4 cup organic all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/3 cup raw fine sugar
- 1 large egg
- 1/4 cup Greek plain yogurt
- 1/2 cup organic 2% milk
- 1 tsp vanilla extract
- 1/3 cup plum jam
Topping:
- 4 tbsp flour
- 1 tbsp sugar
- 1/2 tsp cinnamon
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 400°F. Lightly grease or line a 12 cup muffin tin with paper muffin cups.
- In a large mixing bowl, measure and combine flour, baking powder and soda, cinnamon and salt.
- Using an electric hand mixer or stand mixer, beat butter for about 1 minute, then add sugar and continue beating for another 2-3 minutes until you have a creamy texture. Add egg and yogurt and beat just until well combined.
- Measure milk in a liquid measuring cup, and add vanilla.
- On the lowest speed, start adding the flour to the butter mixture, and alternating with the milk mixture, and ending with flour. Once combined, remove and if there is any flour at the bottom of the bowl, mix by hand and it’s important to not overmix.
- Using an ice cream scooper, add about 2/3 's to 3/4's of the batter to the muffin cups, then add a teaspoon of the plum jam, then add the remaining batter. Some of the jam may be exposed.
- Bake muffins for 17-20 minutes ,until golden in colour or a toothpick insert comes out clean.
- Topping: mix together using a fork the flour, sugar, cinnamon and break butter into pieces then add to mixture. Sprinkle lightly on top of each muffin. You may need to flatten the batter to allow the topping to sit on top of the muffins.
- Let cool in pan for about 10 minutes. Serve warm or allow them to cool further on a wire rack.
Nutrition
