Breakfast Breads: Poppy Seed Plum Muffins

By SharonE

Smitten Kitchen

Ingredients

• 6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned over medium-low heat and cooled plus butter for muffin cups
• 1 large egg, lightly beaten
• ¼ cup (50 grams) granulated sugar
• ¼ cup (50 grams) packed dark or light brown sugar
• ¾ cup (180 grams) sour cream or a rich, full-fat plain yogurt
• ½ cup (60 grams) whole-wheat flour
• 1 cup (125 grams) all-purpose flour
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon table salt
• Pinch of ground cinnamon
• Pinch of freshly grated nutmeg
• 2 tablespoons (20 grams) poppy seeds
• 2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do)

Preparation

Step 1

Preheat your oven to 375 degrees. Butter twelve muffin cups.

Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour-cream mixture until it is just combined and still a bit lumpy. Fold in the plums. Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.