Easy Plum Cardamom Muffins -

Plum muffins with streusel stacked on a round wire rack.

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Easy Plum Cardamom Muffins

These easy plum cardamom muffins are soft, fluffy, and filled with fresh, juicy plums and warm cardamom. Topped with a buttery, crunchy crumble, they are easy to make and perfect for breakfast, brunch, or an afternoon snack.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: Muffins

Calories: 241kcal

Author: Natasha Minocha

Ingredients

Streusel Topping

1/2 cup All-purpose flour
1/4 cup Sugar
1/2 tsp Cardamom powder
3 tbsp Melted butter

Plum Muffins

1 cup Milk
1 tbsp Apple cider vinegar You can also use white vinegar
2 cups All-purpose flour
1/2 cup Sugar
1 tsp Cardamom powder
2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/3 cup Coconut oil
1 tsp Vanilla extract
1 cup Plums, diced Plus extra for decoration
2 tsp All-purpose flour

US Customary - Metric

Instructions

Preheat oven to 220 C/ 425 F. Line a 12–cup muffin tray with paper liners.
Make the streusel: Combine flour, sugar, cardamom powder, and melted butter in a small bowl. Mix with a fork or your fingers until you get a crumbly mixture. Set aside.
1/2 cup All-purpose flour, 1/4 cup Sugar, 1/2 tsp Cardamom powder, 3 tbsp Melted butter
Make the buttermilk: Mix milk and vinegar in a small bowl. Set aside for 5 minutes.
1 cup Milk, 1 tbsp Apple cider vinegar
In a large bowl, combine flour, baking powder, baking soda, salt, sugar, and cardamom powder.
2 cups All-purpose flour, 1/2 cup Sugar, 1 tsp Cardamom powder, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
In another bowl, whisk together the buttermilk that we just made, oil, and vanilla extract.
1/3 cup Coconut oil, 1 tsp Vanilla extract
Pour the wet mixture into the dry mixture and mix until just combined.
Toss the diced plums with the flour and fold into the batter.
1 cup Plums, diced, 2 tsp All-purpose flour
Divide the batter evenly in the muffin cups using 2 spoons or an ice cream scoop. Top with sliced plums and sprinkle the streusel on top.
Bake at 220 C / 425 F for 5 minutes, then lower the temperature to 190 C / 375 F and continue baking for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Serve warm or at room temperature. Enjoy!

Video

Notes

Don’t overmix the batter. Mix only until the flour disappears for soft, tender muffins.
Toss the diced plums with a little flour before folding them into the batter to prevent them from sinking.
For tall, domed muffin tops, bake the muffins at a higher temperature for the first few minutes.
Make sure the oven is fully preheated and bake the muffins as soon as the batter is ready.

Nutrition