Plum Muffins (Yogurt)
Plum muffins made with yogurt and olive oil for a tender crumb, studded with fresh plum chunks and topped with crunchy sugar.
Ingredients
- 2 cups all-purpose flour 250 g, high-quality, unbleached, unbromated, non-GMO
- 2 tsp. baking powder
- ½ tsp baking soda
- ½ cup sugar 100 g
- 2 eggs
- ½ cup light olive oil 120 ml
- 1 cup yogurt 240 ml, if using Greek yogurt, add 1 Tbsp milk or buttermilk
- 8 small plums or 6 medium plums
- 1 tsp Demerara or Swedish pearl sugar for topping optional
Instructions
Preheat oven:
Heat oven to 350°F (175°C).Sift dry ingredients:
Into a large bowl, sift together flour, baking powder, and baking soda. Mix in the sugar.Beat wet mixture:
In another bowl or a measuring jug, beat eggs with olive oil and yogurt until the mixture is uniform.Chop plums:
Rinse the plums and cut them into chunks.Fold wet into dry:
Add the yogurt mixture to the dry ingredients. Fold gently until barely incorporated — avoid overmixing, or muffins will become heavy.Fold in plums:
Fold in the plum pieces with just a few strokes. (Reserve some for topping if desired.)Fill muffin cups:
Divide batter among muffin cups. If you like, sprinkle raw sugar (Demerara) on top for a crisp finish.Bake muffins:
Bake for 18–20 minutes, until golden brown.