Plum Muffins are moist and lightly spiced, studded with chopped plums and topped with a simple ginger and vanilla glaze. They’re easy to make, use everyday ingredients, and are a tasty way to use up seasonal plums.
Plum Muffins with Ginger Vanilla Glaze are moist, lightly spiced muffins studded with chopped plums and topped with a simple glaze made from powdered sugar, vanilla, and ground ginger.
They’re easy to make, use everyday ingredients, and are perfect for late summer when plums are in season.
You can freeze them, serve them warm, dress them up, or enjoy them plain.
This is the kind of recipe you’ll come back to each summer when the plums are ripe and cheap.
If you're sitting on a few too many ripe plums or just picked up a box from the market, this is a great way to use them. You don’t need to peel them. Just pit, chop, and fold them in.
These muffins also hold well for a few days, and the glaze keeps them from drying out.
This recipe makes 12 muffins and takes about 40 minutes from start to finish. No fancy equipment. Just a bowl, a whisk, and maybe a mixer if you like your life a little easier.
Serve them for breakfast with a Hawaij Coffee or Pumpkin Spice Latte, or for dessert! They're also great for lunchboxes.
If you love fruit muffins, then be sure to also try Raisin Muffins, Buttermilk Blueberry Muffins, or Peach Muffins.
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Why You'll Love This Recipe
- Uses fresh plums, perfect for summer or early autumn.
- Simple pantry ingredients.
- Great balance of sweet, tart, and spice.
- Quick to make. About 15 minutes of hands-on time.
- One-bowl batter.
- Make-ahead and freezer-friendly.
- Kid-friendly and not overly sweet.
- The glaze gives them a bakery-style finish without fuss.
- Easy to customize with other fruits or spices.
- A nice break from the usual banana or blueberry muffins.
Ingredients
- Fresh plums: Stoned and chopped. Choose firm-ripe ones. You can leave the skins on.
- Granulated white sugar: For sweetness and moisture. You can use light brown sugar for a slightly richer flavor.
- Butter at room temperature: Adds richness and structure. Can be substituted with a baking margarine or half oil if needed.
- Eggs: Helps bind the muffins and gives lift. Room temperature is best.
- Milk: Loosens the batter and adds tenderness. Any dairy or plant milk will work.
- Vanilla extract: Rounds out the flavor and complements both plum and ginger.
- All-purpose (plain) flour: The base of the batter. Don’t use self-raising flour here.
- Baking powder: Helps the muffins rise.
- Baking soda (bicarb): Reacts with the acid in the plums for extra lift.
- Salt: Balances the sweetness.
- Powdered icing sugar: The base of the glaze.
- Ground ginger: Adds a warm, subtle spice to the glaze.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
Remove the pits from the plums and chop the plums into small chunks.
In a medium bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
Whisk the flour, baking powder, baking soda and salt in a large mixing bowl.
Add the wet ingredients to the dry mixture and gently mix to combine.
Gently fold in the plums.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the plum muffins are risen and golden. Allow to cool on a wire rack.
For the vanilla glaze, mix the ingredients together until smooth with a thick drizzle consistency. Add a little more sugar to thicken or water to thin. Drizzle over the completely cooled plum muffins.
Variations
- Swap plums for nectarines or apricots.
- Add 1 teaspoon cinnamon to the batter.
- Use almond extract instead of vanilla.
- Add chopped candied ginger to the batter.
- Fold in chopped toasted walnuts or pecans.
- Use brown butter for a deeper flavor.
- Add lemon zest for a citrusy note.
- Skip the glaze and top with raw sugar before baking.
- Use spelt flour for a nuttier muffin.
Storage
Storage: Keep muffins in an airtight container at room temperature for up to 3 days. If it's hot, refrigerate them.
Freezing: These freeze well without the glaze. Wrap individually and freeze for up to 3 months. Thaw at room temp and glaze fresh or reheat slightly before serving.
Make Ahead: You can mix the dry ingredients and chop the plums the day before. The glaze can also be made ahead and stored in the fridge.
Top tips
- Don’t overmix the batter. A few lumps are fine.
- Use ripe but firm plums. Overripe ones can make the muffins soggy.
- Chop plums into small pieces so they distribute evenly.
- Let muffins cool fully before glazing.
- Taste your glaze and adjust ginger or vanilla to your liking.
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📖 Recipe
Plum Muffins with Ginger Glaze
Equipment
- 12-hole muffin pan
- mixing bowl
Ingredients
- ½ cup granulated white sugar 100g
- ⅓ cup butter at room temperature 75g
- 2 eggs
- ¾ cup milk 175ml
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour plain flour 250g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda bicarb of soda
- ¼ teaspoon salt
- 1 cup plums stoned and chopped ,150g about 4 plums
For the vanilla ginger glaze
- 8 tablespoons powdered icing sugar
- 1 teaspoon vanilla extract
- 2 teaspoons water
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Remove the pits from the plums and chop the plums into small chunks.
- In a medium bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and vanilla. Hint: it might ‘split’ slightly at this stage, but don’t worry, it will come together with the dry ingredients.
- Whisk the flour, baking powder, baking soda and salt in a large mixing bowl.
- Add the wet ingredients to the dry mixture and gently mix to combine.
- Gently fold in the plums.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the plum muffins are risen and golden. Allow to cool on a wire rack.
- For the vanilla glaze, mix the ingredients together until smooth with a thick drizzle consistency. Add a little more sugar to thicken or water to thin. Drizzle over the completely cooled plum muffins.
Notes
Don’t overmix the batter. A few lumps are fine. Use ripe but firm plums. Overripe ones can make the muffins soggy. Chop plums into small pieces so they distribute evenly. Let muffins cool fully before glazing. Taste your glaze and adjust ginger or vanilla to your liking.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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