Plum Muffins with Crumble
Sweet and tart plum, hints of rosemary and lemon citrus topped cinnamon streusel in these gluten-free plum muffins with crumble. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
Equipment
- 12 Cupcake liners
- 1 Separate large bowl with whisk
- 1 Knife
- 1 Microplane Optional
- 1 Handheld juicer Optional
Ingredients
- Plum Crumb Muffins
- ¼ Cup Olive Oil
- ¾ Cup Granulated sugar
- ¼ Cup Dark brown sugar
- 2 Eggs (room temperature)
- ½ TBSP Vanilla extract
- ½ Lemon (zest and juice) or 1/2 tsp lemon extract
- 2 Cups Tiger nut all-purpose flour or wheat all-purpose flour
- 3 tsp Baking powder
- ½ tsp Salt
- 1 tsp Dried rosemary
- 1 Cup Milk
- 1 Cup Plums (230 g)
- Streusel:
- 1 Cup Tiger nut all-purpose flour or wheat all-purpose flour
- ½ Cup Sugar
- ¼ tsp Cinnamon
- ½ Cup Unsalted butter, softened
Instructions
- Take a cutting board and knife. Rinse 4 small plums and dry. Roughly chop those plums (about 230 grams) and set aside
- Take 1/2 of a lemon and zest with a microplane and juice with a handheld juicer. You can skip the step on lemons if you prefer to use lemon extract. Set aside
- Preheat the oven to 350℉/177℃ and gather the ingredients. Line a 12-cupcake mold pan with cupcake liners and set aside
- In a standing mixer with a paddle attachment or a large bowl with a mixer, beat olive oil and sugars together
- Add one egg and beat until just incorporated. Follow with the second egg, vanilla extract, lemon juice or lemon extract. Repeat the process.
- In a separate bowl, whisk together the flour, rosemary, lemon zest, salt, and baking powder
- Add the dry ingredients to the wet ingredients in the standing mixer and mix on medium until just incorporated
- Add milk and mix again until just incorporated
- With a rubber spatula, fold in the plums until they are mostly distributed throughout batter
- Spoon batter into cupcake liners
- Rinse and dry standing mixer bowl or use the large bowl that the dry ingredients were in if you are using a handheld mixer. We are about to make the streusel, which will go on top of the muffin batter
- Combine butter, flour, sugar and cinnamon in standing mixer bowl with a paddle attachment or in a large bowl with a hand-held mixer on low speed. We just want to mix enough to get a crumbly, coarse texture.
- Spoon the streusel on top of each muffin batter
- Bake in the oven for 50 minutes. If the toothpick doesn't come out clean when you insert it to test for doneness, bake for another two minutes at a time
- Allow the muffins to cool before serving. Enjoy!