John Myers
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Plum Muffins with Caramel
The perfect plum muffins with caramel recipe with a picture and simple step-by-step instructions.
For 12 pieces
- 200 g Sugar
- 1,5 dl Cream, hot
- 250 g Fresh plums
- 200 g Creme fraiche Cheese
- 1 tsp Vanilla paste or vanilla powder
- 1 Msp Cinnamon
- 280 g Flour
- 3 tsp Baking powder
To finish
- 400 g Double cream cheese
- 100 g Powdered sugar
- 100 g Cream / caramel candies
- Put 1,100 grams of sugar in a small pan, heat and melt to light brown caramel. Add the hot cream and let the caramel dissolve in the liquid without stirring. Reduce the syrup to 1½ dl and then let it cool down to room temperature.
- Halve the plums, remove the stone and cut the halves into cubes.
- Butter a 12-well muffin tin well and put it in a cool place or add 1 baking capsule to each well. Preheat the oven to 180 degrees circulating air.
- In a bowl, beat the eggs with the remaining sugar for 5 minutes. Then mix with the caramel syrup, creme fraîche, vanilla paste or vanilla powder and cinnamon.
- Sift the flour and baking powder onto the egg and caramel cream and stir everything into a batter until the mixture is smooth. Finally fold in the plums. Divide the mixture into the muffin cups.
- Bake the muffins in the 180 degree oven (fan oven) on the second from the bottom for about 25 minutes until golden brown. Let cool in the tin for 5 minutes, then remove and let cool down completely on a wire rack.
- Let the cream cheese reach room temperature. Roughly chop the cream candy or cut into small cubes.
- Mix the cream cheese with the powdered sugar in a bowl. Spread the cream cheese on the muffins with a spatula and sprinkle with the cream candies.
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