STREUSEL-TOPPED PLUM MUFFINS
Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. -Betty Timmreck, Eau Claire, Michigan
Provided by Taste of Home
Time 45m
Yield 15 muffins.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 255 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 194mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
PLUM MUFFINS
Make and share this Plum Muffins recipe from Food.com.
Provided by Barb in WNY
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Generously grease 12 muffin cups or line with papers.
- Combine flour, sugar, baking powder, and salt in a large mixing bowl.
- Whisk to blend thoroughly.
- In a separate bowl. whisk milk, egg, melted butter, and almond.
- Make a well in the center of dry ingredients and pour in the egg mixture.
- Blend with a wooden spoon until a moist, lumpy batter is formed.
- Stir in plums.
- Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
- Cool on a rack for 5 minutes, then remove to a rack to cool completely.
AMARETTI MUFFINS
These simple gluten-free muffins are full to bursting with crunchy amaretti biscuits and creamy Greek yogurt for a light-textured sponge. Perfect with a cuppa
Provided by Elena Silcock
Categories Dessert, Snack, Treat
Time 40m
Yield makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.
- Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.
- Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.
Nutrition Facts : Calories 237 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
PLUM MUFFINS
A quick easy way to use plums in a great sweet muffin!
Provided by Melissa Myers Moon
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 33.8 g, Cholesterol 27.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 395.4 mg, Sugar 19.3 g
AMARETTO MUFFINS
Make and share this Amaretto Muffins recipe from Food.com.
Provided by Holiday1234
Categories Quick Breads
Time 35m
Yield 12 muffins, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease muffin tins.
- Combine flour, sugar, baking powder and salt.
- Cut in butter until mixture resembles coarse crumbs.
- In a second bowl, combine eggs, milk, Amaretto and almonds.
- Add to dry ingredients, stir until mixture is just moistened; batter will look rough not smooth, do not overmix.
- Spoon into muffins tins, about 3/4 full.
- Bake 20-25 minutes of until golden brown.
- Remove from tins and place on wire rack.
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