Small Batch Plum Crumble Muffins Recipe
Muffins are best eaten fresh on the same day they are baked, preferably devoured while they are still warm if I’m honest. So what better way to enjoy them than these Small Batch Plum Crumble Muffins? They make exactly 6 regular sized muffins and they are so good! Light, spongy muffins filled with roasted plum and topped with an oaty, buttery crumble on top, ideal for a quick breakfast on the go or a tasty snack!
This is a scaled down version of my super adaptable Muffin Recipe. It’s a great way to use up any fruit you have lying around, roast any stone fruit or apples you may have and throw them in. You could also use bananas or berries. I happened to have plums on hand and the oaty crumble is such a good combo. If you wanted, you could make extra of the crumble and toast it to make my No Churn Apple Crumble Ice Cream, it’s only a few more steps and the result is surprisingly amazing.
Cool cool, now tell me more about these MUFFINS!
Okay so the Roasted Plums..
Alright, alright. To begin this muffin recipe, I sliced and roasted off my plums for about 10 minutes and left them to cool.
Next is the Oat Crumble
Next, I made the oat crumble. The trick is to make sure the butter is soft(not melted) and at room temperature. This means it’s really easy to rub the butter into the other ingredients without creating a paste. If your butter does happen to be a little melted or you over rubbed and it went a little pasty, you can add an extra 10 grams flour to soak it up. You want the crumble to resemble breadcrumbs. Pop this into a small bowl while you reuse the mixing bowl to make the muffin batter.
You mentioned Muffin Batter?
Yasss, the main event. Not that it’s any harder than the other steps mentioned. 😛 All you need to do is add all the ingredients for the muffin batter (minus the roast plus and crumble) to a large mixing bowl. Grab a whisk and mix until no lumps remain. Cut the roasted plums into smaller pieces for even distribution and fold them in. Divide the batter up between the 6 cases and top with the Oat Crumble and any extra roasted plums. Bake until risen and an even golden brown colour has formed on top.
For more Cake Recipes, check out my Cake Category, here.
Small Batch Plum Crumble Muffins
Equipment
- Large mixing bowl
- Flat baking tray
- Muffin tray
- Whisk
- Rubber spatula
Ingredients
Muffin Batter
- 110 grams plain flour
- 30 grams caster sugar
- 1 tsp baking powder
- 35 grams flavourless oil such as vegetable
- 2 whole eggs
- 50 grams milk
- 1 tsp vanilla extract
- 4 plums (about 100-125 grams)
Crumble
- 20 grams oats
- 30 grams plain flour
- 20 grams light soft brown sugar
- 1 tsp ground cinnamon
- 25 grams butter soft, room temperature
Instructions
- Preheat the oven to 170°c (340°c) or 160°c (320°f) for fan assisted.
- Slice the plums in half, remove the stone and slice each half into 3-4 slices.
- Place on a lined flat baking tray and roast for 10-12 minutes. Remove from oven and allow to cool.
- To make the crumble, add the oats, flour, sugar and cinnamon to the large mixing bowl. Add in the soft, room temperature butter and rub the butter into the ingredients with your hands until it resembles breadcrumbs. Remove this to a spare small bowl while you prepare the muffin batter.
- To make the muffin, simply add the flour, sugar, baking powder, vanilla, egg, milk and oil to the large mixing bowl. Whisk briefly until no more lumps remain.
- Add the cooled roasted plums to the mix and fold in gently using the rubber spatula.
- Either grease the cupcake tins or add cupcake liners to the tin. Divide the muffin batter between the 6 liners. Top with the crumble and any leftover roasted plums.
- Bake for 25-35 minutes until golden brown and a skewer inserted into the middle comes out clean.
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