Plum Muffins

Here in Israel, fall is slowly arriving. It's still quite warm during the day and it's getting to be cooler at night, but that doesn't mean that summer is completely gone. 

There is still a fruit that's associated with summer but is in season until the fall. 

The humble plum. 

I feel like plums get overlooked at the market when they are next to big juicy peaches and nectarines. However, plums are really delicious and have a lovely sweet and tart flavor and the best part is that their season starts slightly later than the other stone fruit so you can still get beautiful plums when those other fruits are no longer available.

This muffin has large chunks of plums folded into a cinnamon-scented batter to bridge the seasons together. When you bite into these muffins you get bursts of juicy plums that remind you of summer with the warm cozy flavor of cinnamon, these muffins are the perfect treat toease you into the colder months. 

Plum Muffins 

2 medium plums

2 cups flour 

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon 

1/2 tsp salt 

3/4 cup milk of your choice

1/3 cup oil

2 eggs 

1 tsp vanilla extract 

1/2 cup sugar 

Cinnamon Sugar Topping 

2 tsp demerara or turbinado sugar (if you have neither not a problem just use regular white sugar)

1/4 tsp cinnamon 

Preheat the oven to 400°F/200°C

Line a standard-size muffin pan with paper liners, or spray with oil. 

Dice the plums into small cubes and set aside.

In a large bowl mix together the flour, baking powder, baking soda, cinnamon, and salt until combined. 
In a liquid measuring cup mix together the milk, oil, eggs, and vanilla. Stir the wet ingredients into the dry and add the 1/2 cup sugar until just combined. Fold the diced fruit into the batter. 

Scoop the batter into the prepared muffin tin.

In a small bowl mix together the cinnamon sugar topping and sprinkle on top of each muffin.

Bake for 15-18 minutes.

Yield: 12 standard-size muffins