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1
Preheat the oven to 375F.
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2
Generously butter 10 cups of a standard 12-cup muffin tin; set aside.
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3
Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside.
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4
In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon; set aside.
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5
In another large bowl, whisk together the eggs, vanilla, and milk.
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6
Whisk in the melted butter.
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7
Using a rubber spatula, fold the egg mixture into the flour mixture until just combined.
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8
Dividing evenly, fill each of the 10 muffin cups halfway with batter.
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9
Smooth the batter with an offset spatula.
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10
Distribute the plum pieces evenly among the cups (about 3 tablespoons per muffin), scattering them over the batter.
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11
Spoon the remaining batter on top, dividing evenly.
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12
Sprinkle tops with the reserved cinnamon-sugar mixture.
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13
Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 16 to 18 minutes.
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14
Transfer the pan to a wire rack and let stand 5 to 10 minutes.
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15
Turn out the muffins onto the rack to cool a few minutes.
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16
Serve warm.
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17
To keep the chopped fruit in an even layer, the muffin cups are first partially filled with batter then topped with fruit and another layer of batter.
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18
The tops are sprinkled with cinnamon-sugar before baking.
