Plum and almond muffins recipe

Name: Plum and almond muffins recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 Victoria plums, stones removed; 240 g (8.5oz) golden caster sugar; 4 large free range eggs, lightly beaten; 240 ml (8.4fl oz) sunflower, vegetable or mild, light olive oil; 1 tsp almond extract; 1 tsp almond extract; 240 g (8.5oz) self-raising flour; 1 teaspoon baking powder; 50 g (1.8oz) flaked almonds; 2 tablespoon icing sugar mixed with 1 teaspoon of cinnamon to dust; 1 jug cream or warm custard, to serve

Servings: persons

6 -8 Victoria plums, stones removed
240 g (8.5oz) golden caster sugar
4 large free range eggs, lightly beaten
240 ml (8.4fl oz) sunflower, vegetable or mild, light olive oil
1 tsp almond extract
1 tsp almond extract
240 g (8.5oz) self-raising flour
1 teaspoon baking powder
50 g (1.8oz) flaked almonds
2 tablespoon icing sugar mixed with 1 teaspoon of cinnamon to dust
1 jug cream or warm custard, to serve

1
Pre-heat the oven to 180 degrees Celsius.
2
Line a 12-hole muffin tin with muffin cases.
3
Chop the plums in half and remove the stones.
4
Chop into small pieces and put to one side.
5
Put the caster sugar, eggs, oil and almond extract into a mixing bowl and whisk together well for 3-4 minutes until slightly thickened.
6
Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated.
7
Pour the muffin batter carefully into the cases (or use an ice cream scoop) and gently press a few chopped plum pieces into the batter of each case.
8
Sprinkle a few flaked almonds over each muffin.
9
Bake in a pre-heated oven at 180 degrees Celsius for 30 minutes, or until a toothpick comes out clean when inserted into the centre of the muffins.
10
Leave to cool.
11
Dust the muffins with icing sugar mixed with a teaspoon of cinnamon and serve with cream or warm custard.

1327

kcal

Calories

Fat

119

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

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 11 ingredients. The key ingredients include: 6 -8 Victoria plums, stones removed, 240 g (8.5oz) golden caster sugar, 4 large free range eggs, lightly beaten, 240 ml (8.4fl oz) sunflower, vegetable or mild, light olive oil, and more.

Yes, Plum and almond muffins recipe 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!