Plum Crumble Muffins
This recipe yields 9 delicious Plum Crumble Muffins, bursting with fresh or frozen plums and a delightful crumble topping. Easy to prepare with readily available ingredients, this recipe is perfect for beginner bakers.
Instructions
For Muffin Batter:
- In a medium bowl, whisk together the flour, corn starch, baking powder, baking soda and salt.
- In a separate bowl, combine milk, white vinegar, and plain yogurt.
- Add in the granulated sugar, canola oil and vanilla tot the liquid ingredients and mix.
- Mix the dry ingredients gradually, into the milk, unil fully mixed together.
- Fold in the chopped plums and let the muffin baSer rest for 30 minutes at room temperature.
For the crumble topping
- In a bowl combine all-purpose flour, light brown sugar, and salt. Give it a good mix with a spatula.
- Pour melted buSer into the flour mixture.
- Mix everything using a spatula.
- It will have a crumbly texture.
- A]er you have the crumble dough ready you can store it in the refrigerator unil you are ready to bake the muffins
Bake Muffins
- Line muffin tray with cupcake liners.
- Fill the liners 3/4 full of baSer and top each muffin with a thick layer or crumble topping.
- Bake for 14-15 minutes in a preheated 375 F oven.
- Let it cool completely.
For the Icing
- In a small bowl combine powdered sugar and milk and mix it gently using a spoon or a hand whisk to get a pouring consistency.
- Drizzle the icing on the prepared plum muffins.
- Store the muffins in an airtight container at room temperature for up to 2-3 days.