Plum, oat & almond muffins

Plum, oat & almond muffins

12 muffins
25 mins
Cooking time
25 mins
Deidre Rooney

Make sure to weigh the plums and not just judge by eye – the amount of plum flesh you have has an impact on the batter, as does ripeness. Over-ripe plums will be too soft and produce a soggy muffin.

From the grocer


Quantity Ingredient
115g butter, melted and slightly cooled, plus extra for greasing
1 large egg, lightly beaten
150ml full-cream milk
1/2 teaspoon natural almond extract
115g self-raising wholemeal flour
100g soft light brown sugar
85g rolled oats, plus 2 tablespoons for sprinkling
25g flaked almonds
1 tablespoon caster sugar
icing sugar, sifted, for dusting

From the greengrocer

Quantity Ingredient
340g just-ripe plums, halved and stoned
1 lemon, finely grated zest


  1. Preheat the oven to 180°C. Grease a 12-hole standard muffin tin with butter and line the holes with circles or squares of baking paper that are large enough to cover the bases and sides.
  2. Cut about 24 thin slices of plum – about 3 mm at the thickest part – and set aside. Two of these will go on top of each muffin. Dice the rest of the plum flesh and set aside.
  3. In a small bowl, beat the egg, melted butter, milk and almond extract together. In a separate bowl, sift the flour and salt – put the bran back in after sifting – and then add the brown sugar, oats and almonds.
  4. Stir the egg and milk mixture into the dry ingredients and add the lemon zest and diced plums. Mix until everything just comes together. Spoon into the muffin cases and sprinkle the remaining oats on top.
  5. Lay 2 slices of plum on each muffin and sprinkle with the caster sugar. Bake for 25 minutes. If you put a skewer into the middle of a muffin it should come out clean. When done, leave the muffins in the tin for about 5 minutes, then carefully lift them onto a wire rack.
  6. Dust with icing sugar and eat warm or at room temperature. These are best eaten on the day they’re made.
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