Browned Butter-Plum Muffins Recipe

Name: Browned Butter-Plum Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1/2 cups Butter (do Not Use Margarine); 2 cups Plums, Pitted Then Coarsely Chopped; 1/4 teaspoons Ground Cardamom Or Ginger; 1-1/2 cup All-purpose Flour; 3/4 cups Granulated Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/3 cups Milk; 1 teaspoon Vanilla Extract; 2 Eggs, Slightly Beaten; FOR THE TOPPING:; 1/2 cups Chopped Pecans; 1/2 cups Packed Brown Sugar; 1/4 cups Butter Or Margarine, Softened; 1/3 cups All-purpose Flour

Servings: persons

FOR THE MUFFINS:
1/2 cups Butter (do Not Use Margarine)
2 cups Plums, Pitted Then Coarsely Chopped
1/4 teaspoons Ground Cardamom Or Ginger
1-1/2 cup All-purpose Flour
3/4 cups Granulated Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1/3 cups Milk
1 teaspoon Vanilla Extract
2 Eggs, Slightly Beaten
FOR THE TOPPING:
1/2 cups Chopped Pecans
1/2 cups Packed Brown Sugar
1/4 cups Butter Or Margarine, Softened
1/3 cups All-purpose Flour

1
1.Preheat oven to 350 F. Place paper linings into 12 regular sized muffin cups.
2
2. In a 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Then remove the pan from the heat and stir in plums and cardamom or ginger. Cool completely.
3
3. In a large bowl, mix 1-1/2 cups flour, sugar, baking powder, and salt. Stir in milk, vanilla, and eggs until just moistened. Gently stir in plum mixture. Divide batter evenly among the prepared muffin cups.
4
4. For the topping: Toast the pecans in a small, dry pan on medium heat for 5-7 minutes, or until brown and fragrant. Meanwhile, in a small bowl mix together brown sugar and 1/4 cup butter or margarine. Pour in the pecans while still hot. Mix until combined. Add flour and stir until moistened. Spoon the topping evenly over the batter.
5
5. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove muffins from the pan to a cooling rack. Serve warm or cool completely.
6
Recipe adapted from Betty Crocker's Best Baking Recipes magazine.

888

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE MUFFINS:, 1/2 cups Butter (do Not Use Margarine), 2 cups Plums, Pitted Then Coarsely Chopped, 1/4 teaspoons Ground Cardamom Or Ginger, and more.

Yes, Browned Butter-Plum Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Browned Butter-Plum Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions