Plum Crumble Muffins Recipe

Name: Plum Crumble Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter chopped, at room temperature; 1 cup sugar; 2 teaspoons vanilla bean paste; 3 large eggs; 1 cup self rising flour sifted; 1/2 cup all-purpose flour sifted; 1 1/4 ounces ground hazelnuts; 1 cup milk; 3 plums halved, stones removed, thinly sliced; 1/3 cup all purpose flour; 1/4 cup butter cold, finely chopped; 1/3 cup brown sugar; 1 1/2 ounces hazelnuts coarsely chopped; cream Honey; 3/4 cup heavy cream; 2 teaspoons honey; 1/4 teaspoon ground ginger

Servings: persons

3/4 cup butter chopped, at room temperature
1 cup sugar
2 teaspoons vanilla bean paste
3 large eggs
1 cup self rising flour sifted
1/2 cup all-purpose flour sifted
1 1/4 ounces ground hazelnuts
1 cup milk
3 plums halved, stones removed, thinly sliced
1/3 cup all purpose flour
1/4 cup butter cold, finely chopped
1/3 cup brown sugar
1 1/2 ounces hazelnuts coarsely chopped
cream Honey
3/4 cup heavy cream
2 teaspoons honey
1/4 teaspoon ground ginger

1
Preheat oven to 350u00b0F. Lightly grease a 6-hole 3/4 cup muffin tin. In a large bowl, cream butter, sugar and vanilla together until pale. Add eggs, one at a time, beating well after each addition.
2
Fold in flours, ground hazelnuts and milk until just combined. Spoon mixture into pan. Top with plum slices, pressing lightly into batter.
3
To make topping, sift flour into a small bowl. Use fingertips to rub in butter until mixture resembles breadcrumbs. Add 1/4 cup sugar and hazelnuts. Sprinkle over muffins. Top each muffin with a little remaining sugar.
4
Bake for 30-35 mins, or until a skewer inserted into center comes our clean. Cool in pan for 5 mins.
5
To make honey cream, combine all ingredients and whip until soft peaks form. Serve muffins warm with honey cream.

1184

kcal

Calories

Fat

118

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
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 17 ingredients. The key ingredients include: 3/4 cup butter chopped, at room temperature, 1 cup sugar, 2 teaspoons vanilla bean paste, 3 large eggs, and more.

Yes, Plum Crumble 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!

Plum Crumble Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions