Browned Butter Plum Muffins Recipes

STREUSEL-TOPPED PLUM MUFFINS

Living on a fruit farm, I had plenty of fresh ingredients on hand when I found this muffin recipe. Originally, it called for cherries, but my husband and I agree it's delicious made with our homegrown plums. -Betty Timmreck, Eau Claire, Michigan

Provided by Taste of Home

Time 45m

Yield 15 muffins.

Number Of Ingredients 17

Streusel-Topped Plum Muffins image

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Fold in plums. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter; sprinkle with coarse sugar. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 255 calories, Fat 12g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 194mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy whipping cream
1-1/2 cups chopped fresh plums
TOPPING:
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon cold butter
1/3 cup chopped walnuts
1 tablespoon coarse sugar

BROWNED BUTTER-PLUM MUFFINS

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.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 12

Number Of Ingredients 14

Browned Butter-Plum Muffins image

Steps:

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

Nutrition Facts : Calories 309, Carbohydrate 40 g, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 286 mg

Ingredients

1/2 cup butter (do not use margarine)
2 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
1 teaspoon vanilla
2 eggs, slightly beaten
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

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