Plum muffins

It’s been a long time since any muffins impressed me quite this much! They’re incredibly soft, moist and packed with juicy plums. They taste a little like miniature plum yeast buns, yet they’re much quicker and easier to make. I’m certain they’ll become one of my favourite muffin recipes, and I’ll be baking them throughout plum season.

Makes 12 muffins.

Ingredients for the plum muffins:

• 300 g (2 cups) plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 2 large eggs
• 120 g caster sugar
• 120 ml (½ cup) sunflower oil
• 300 g sour cream (12–18% fat) or Greek yoghurt
• 5 large plums, diced

For the topping:

• ¼ cup demerara sugar

All the ingredients should be at room temperature.

Sift the flour, baking powder and bicarbonate of soda into a large bowl and stir to combine. In a separate bowl, whisk together the eggs, sugar, oil and sour cream (or Greek yoghurt) until just combined. Pour the wet ingredients into the dry ingredients and gently mix with a whisk or fork until just combined. Do not overmix. Fold in the diced plums. The batter will be fairly thick.

Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the cases, filling them almost to the top. Generously sprinkle each muffin with demerara sugar.

Bake at 180°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Leave the muffins in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy!