Plum Muffins with Almond Streusel

🧂 Ingredients

• 1½ cups All-Purpose flour

  = 180 g
• 1/4 cup granulated sugar

  = 50 g
• 1/4 cup brown sugar, packed

  = 53 g
• 1 Tablespoon baking powder

  = 12 g
• 1/2 teaspoon ground cinnamon

  = 1.3 g
• 1/4 teaspoon fine salt

  = 1.25 g
• 1/2 cup unsalted butter, at room temperature

  = 1 stick (4 ounces) or 115 g
• 1 large egg, beaten
• 1/2 cup milk

  = 119 ml
• 1/2 teaspoon vanilla extract

  = 2.5 ml
• 1¼ cups chopped plums

  = 2 to 3 medium plums
• 2/3 cup All-purpose flour

  = 82 g
• 1/3 cup brown sugar, packed

  = 73 g
• 1/2 teaspoon ground cinnamon

  = 1.3 g
• 1/4 teaspoon fine salt

  = 1.25 g
• 4 Tablespoons unsalted butter, cut into large pieces

  = 58 g
• 2 to 4 Tablespoons sliced almonds

  = 9 to 16 g

Instructions

• 1 Add dry streusel ingredients (flour, brown sugar, cinnamon, salt, and almonds)
  to a medium bowl. Add in the pieces of butter and rub in by hand or with two
  forks, until mixture comes together in pea-sized crumbs.
• 2 Set streusel aside in the fridge while making the muffins.
• 3 Preheat oven to 375° F and line a 12 cup muffin tray with paper liners or baking
  spray.
• 4 In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, and
  salt.
• 5 Using a pastry cutter or 2 forks, cut in the 1/2 cup butter until mixture
  resembles coarse crumbs. This takes about 1 minutes to thoroughly add in the
  butter.
• 6 Stir in the beaten egg, milk, and vanilla until incorporated and a thick batter
  forms.
• 7 Using a rubber spatula, fold in the chopped plums until just mixed.
• 8 Spoon batter into muffin trays, filling each 2/3 full. Top each with a generous
  portion of the streusel topping, concentrating on the center of the muffin top.
• 9 Bake muffins for 15 to 20 minutes, or until golden brown and tops spring back
  when pressed.
• 10 Store muffins in an airtight container at room temperature for up 3 days. Or
  freeze, wrapped in parchment and/or wax paper, for up to 1 month.

Nutrition Info