Best Poppy Seed Plum Muffins Recipes

POPPY SEED PLUM MUFFINS

Poppy Seed Plum Muffins image

Bring the harvest-fresh taste of ripe plums to the breakfast table with these change-of-pace muffins. Carol Twardzik of Spy Hill, Saskatchewan tops them with fruit jam. "I don't mind making an extra batch because they freeze so well," she notes.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 egg
3/4 cup whole milk
1/4 cup butter, melted
1/2 cup finely chopped peeled fresh plums

Steps:

In a large bowl, combine the first six ingredients. In another bowl, beat the egg, milk and butter; stir into dry ingredients just until moistened. Fold in plums. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 425° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 175 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 209mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

BREAKFAST BREADS: POPPY SEED PLUM MUFFINS RECIPE

Breakfast Breads: Poppy Seed Plum Muffins Recipe image

Provided by SharonE

Number Of Ingredients 14

Ingredients

6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned over medium-low heat and cooled plus butter for muffin cups
1 large egg, lightly beaten
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) packed dark or light brown sugar
¾ cup (180 grams) sour cream or a rich, full-fat plain yogurt
½ cup (60 grams) whole-wheat flour
1 cup (125 grams) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon table salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons (20 grams) poppy seeds
2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do)

Steps:

Preheat your oven to 375 degrees. Butter twelve muffin cups. Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour-cream mixture until it is just combined and still a bit lumpy. Fold in the plums. Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.