I’m not the kind of baker who wanders into the kitchen, in the mood to bake, and ever, ever settles on muffins. I don’t even really consider eating muffins. I suppose they’re okay for brunch or at a breakfast bar, but I would much rather have french toast, a danish, or burrito. Muffins are just never on my radar.
I had some plums left over from making Plum Oat Crisp and this recipe is the only other one in the MSBH that uses plums, so I figured now is as good a time as ever to make muffins. If you want my honest opinion, I think the MSBH people really phoned this one in. It’s alright, but nothing special. It certainly doesn’t remind me of coffee cake and dropping a spoonful of chopped plums into the middle of each muffin doesn’t seem all that special.
That being said, it’s a fairly quick & easy recipe and the muffins taste just fine.
Wet ingredients (including a fair amount of melted butter) are poured and then folded with the dry.
The batter is spooned into buttered muffin tins and a couple tablespoons of chopped plums are placed on top.
Then another couple spoonfuls are dropped on top of the fruit and cinnamon-sugar is sprinkled on top.
They baked up easily enough, although I didn’t have enough batter to finish all the muffins.
Muffin top! I know you want to get with this, but I’m just here to dance.
I honestly don’t know why the plum pieces could not just be folded in to the batter. Spooning them in the middle didn’t really result in anything special. Am I right?