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Browned Butter-Plum Muffins

Prep 20 min
Total 60 min
Servings 12

The sweetness of plums and the richness of a browned-butter streusel on top make these muffins perfect for breakfast or a mid-morning snack. MORE+ LESS-

By Betty Crocker Kitchens

February 22, 2017

Ingredients

Muffins

1/2

cup butter (do not use margarine)

large plums, coarsely chopped (2 cups)

1/4

teaspoon ground cardamom

1 1/2

cups Gold Medal™ all-purpose flour

3/4

cup granulated sugar

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1/3

cup milk

teaspoon vanilla

eggs, slightly beaten

Streusel Topping

1/2

cup packed brown sugar

1/2

cup chopped walnuts, toasted

1/4

cup butter or margarine, softened

1/3

cup Gold Medal™ all-purpose flour

Steps

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1

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
2

In 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat; stir in plums and cardamom. Cool completely.
3

In large bowl, mix 1 1/2 cups flour, the granulated sugar, baking powder and salt. Stir in milk, vanilla and eggs just until moistened. Gently stir in plum mixture. Divide batter evenly among muffin cups.
4

In small bowl, mix brown sugar, walnuts and 1/4 cup butter. Stir in 1/3 cup flour with fork until crumbly. Sprinkle topping evenly over batter.
5

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm or cool.

Expert Tips

Try Santa Rosa plums in these muffins. These tangy, full-flavored red-skinned plums are widely available in season at farmers’ markets. Leave firm plums at room temperature to fully ripen.