When I wake up in the morning I’m starving. Does this happen to you too? I mean stomach growling, need to feast, starving. That and I’m tired. I never wake up not tired. Does this happen to you too? So when I finally stumble into the kitchen I just want to eat. Muffins aren’t always the best solution, sometimes toast is a better option, but muffins just taste so much better!
So tired and hungry I bring you Plum Muffins. One bowl for dry ingredients that you can gather while your butter and sugar are creaming in the mixer. Fold in the dry ingredients and sour cream then the juicy plums. The batter begins to get lucious streaks of red from the plum skin. The whole mixture has an incredible vanilla and stone fruit perfume. The muffins are suple and sweet. They satisfy my morning hunger.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week
continue reading for recipe….
recipe adapted from Martha Stewart’s Chunky Apple Muffins
2 plums, diced with some sliced for garnish
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup sour cream
Vegetable cooking spray
Preheat oven to 350°F. Spray a 12 cup standard muffin tin with cooking spray; set aside. Sift flour, baking powder and salt into small bowl. Using electric mixer, beat 6 tablespoons butter with 1 cup sugar in large bowl until well blended. Beat in extracts, then beat in eggs 1 at a time. Gently fold in dry ingredients and sour cream alternately in 2 additions with a rubber spatula. Fold in the plums. Do not over mix. Fill muffin tins about ¾ of the way full, top with sliced plums. Bake for 18-20 minutes when golden brown and muffins spring back when touched. Serve warm or at room temperature.