Streusel-Topped Plum Muffins

By Addie

Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. —Betty Timmreck, Eau Claire, Michigan

Ingredients

• TOPPING:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup heavy whipping cream
• 1-1/2 cups chopped fresh plums
• ............................................
• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter
• 1/3 cup chopped walnuts
• 1 tablespoon coarse sugar

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full.

For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 15 muffins.
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REVIEWS:

We have 3 Italian prune plum trees and these are a fantastic way to use them up. I make them every Fall. Very tender, almost cake-like muffin

I love plums, so I had to try this recipe, and it was fantastic! A new favorite.

This is the perfect recipe to use with Santa Rosa Plums. The raw batter with the plums does not taste so good, so I was pleasantly surprised to find out how good the muffins tasted right out of the oven.

My plums were starting to become over-ripe, so instead of chopping them, I put them in the blender. For the topping, I used pecans instead of the walnuts because I like pecans better. Fabulous, simply fabulous.

Great flavor, super easy! I used milk instead of the cream and they turned out perfect. It's a keeper!