Dimply Plum Muffins

This recipe, adapted from Dorie Greenspan‘s Dimpled Plum Cake, is a new favorite chez nous. I’m still in awe of how well the plum works in this recipe. It is best to use plums that are ripe but still firm espiecally if you’d like some of the muffins to be edible the next day. Plums that were mushy to begin with tend to get ugly sitting overnight.

3/4 cup white whole wheat flour
3/4 cup oat flour
1/4 salt
1/4 teaspoon ground cardamom (if you don’t have any, use ground cinnamon)
5 tablespoons unsalted butter, softened
1/2 cup light brown sugar, packed
2 large eggs, beaten
1/3 cup canola or safflower oil
Zest of one lemon, chopped
1 1/2 teaspoons vanilla extract
6 small ripe plums, halved and pitted

Preheat oven to 350 degrees Fahrenheit.

Grease a regular muffin tin with butter or cooking spray.

Cut the plums into two halves along the crease and remove the pits. Set aside. When I accidentally mutilate the plum trying to get the pit out, I just put it in the batter pit side down.

In a small mixing bowl, whisk together the flours, salt, and cardamom. Set aside.

In a medium mixing bowl, cream together the butter and the brown sugar. Add the eggs and mix well. Add the oil, lemon zest, and vanilla and stir to combine. Add the flour mixture and stir well.

Transfer a scant 1/4 cup of batter to each muffin cup in the prepared pan. Place one plum half into each cup pressing down slightly so that it is firmly nestled in the batter.

Bake on the center rack for 15 minutes or until a toothpick inserted into the batter comes out clean. Rotate once during baking. Allow the muffins to cool for 2 minutes in the pan. Use a knife to gently dislodge the muffins and transfer them to a cooling rack to cool completely. Serve once cool, paying special attention to the plums as they stay hotter longer.

Yield: 12 muffins
Prep-time: 20 minutes
Bake-time: 15 minutes

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Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

3 thoughts on “Dimply Plum Muffins”

  1. I love this! I haven’t made a cake with plums in years. Sometimes these cakes tend to be too wet/soggy to my taste because of the juicy fruits. Hmm, I might adopt this idea for the next son’s school event–people have high expectations of me… (Yikes.) This will impress them.

  2. I just made this recipe this morning as part of breakfast. I really liked the taste of both the muffin and the plum parts, but they tended to separate as you tried to eat it. So, I will make it again, but will probably chop up the plums and mix them in. I won’t get the “wow” factor, but will be easier for kids especially to eat. I really liked that it used oat flour and whole wheat flour and no white flour. It was yummy!

    1. Thanks a big bunch for the feedback Stacey. I agree that the plum is a bit of show pony that can be a pain. I’m a sucker for presentation. My kids did alright with them, but they’re 4 and up.

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