Plum Muffins with Ginger Glaze
Plum Muffins are moist and lightly spiced, studded with chopped plums and topped with a simple vanilla and ginger glaze.
Servings: 12
Calories: 182kcal
Cost: $7
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
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.
Recipe 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.
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
Calories: 182kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 106mg | Potassium: 126mg | Fiber: 1g | Sugar: 16g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg