John Myers
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Plum and Almond Muffins with Sprinkles
The perfect plum and almond muffins with sprinkles recipe with a picture and simple step-by-step instructions.
dough
- 200 g Plums
- 280 g Flour (type 405)
- 2 teaspoon Baking powder
- 0,5 teaspoon Baking soda
- 1 Teaspoon or less Ground cinnamon
- 60 g Chopped almonds
- 1 Organic egg
- 140 g Sugar
- 80 ml Rapeseed oil (or other)
- 250 g Buttermilk
Sprinkles
- 70 g Flour
- 50 g Sugar
- 0,5 Teaspoon (or less) Ground cinnamon
- 4 tbsp Chopped almonds
- 60 g Butter
miscellaneous
- The plums can be out of the jar (drain) or fresh. I took fresh ones and cut them into quarters. – Line the muffin tin with paper liners.
- Put the flour in a bowl, then add the baking powder, baking soda, cinnamon and almonds and mix.
- Place the egg in another bowl and whisk gently. Then add the sugar – here I added a bag of vanilla sugar, a total of 140 g. Stir everything well. Then stir in the oil, then the buttermilk.
- Preheat the oven to 180 degrees.
- Then add the flour mixture to the egg mixture and stir in briefly. Fold in the plum pieces with the spoon.
- For the crumble: put the flour, sugar, cinnamon, chopped almonds, butter in a bowl and knead with your hands. The butter should be soft and room temperature.
- Fill the dough into the molds and crumble the crumble on top. Bake in the middle of the oven at 180 degrees top and bottom heat (convection 160 degrees) for about 20 – 25 minutes, until a light brown is visible.
- The muffins are quick to prepare. They are wonderfully puffy and soft in the batter and the crumbles are nice and crispy. Maybe you could put the plums on one spot, then the filling would be even juicier. Or sauté the fresh plums briefly beforehand. I’ll try that next time. If you like, you can garnish it with whipped cream, but I think it’s also very good without it.
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