Plum Ginger Muffins

🧂 Ingredients

• 4 ripe, but firm red plums
• 1 tablespoon (15 g) unsalted butter
• 1 teaspoon finely grated ginger root
• 1 tablespoon pure honey
• 1¾ cups (210 g) unbleached all-purpose flour
• ½ cup (70 g) white whole wheat flour
• ¼ cup (50 g) granulated sugar
• ¼ cup lightly packed dark brown sugar

  lightly packed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 2 teaspoons finely grated ginger root
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 6 tablespoons (3 oz; 85 g) unsalted butter

  melted and cooled
• ¾ cup (180 mL) buttermilk
• ½ cup sour cream
• 1 large egg

Instructions

• 1 Preheat the oven to 350°F (176°C) with a rack in the center position. Line a
  standard 12-cup muffin pan with paper liners. Set aside.
• 2 Prepare the Plums: Cut the plums in half, remove the pit, and slice each half
  into three wedges. Combine the butter, ginger root, and honey in a small skillet
  and heat over medium heat, stirring frequently, until bubbly and fragrant. Add
  the plum slices and stir gently over the heat for another 20 to 30 seconds.
  Remove from the heat and set aside to cool.
• 3 Prepare the Muffins: In a large bowl, whisk together the all-purpose flour,
  whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder,
  salt, grated ginger, ground cinnamon, and ground ginger. Set aside.
• 4 In a medium bowl bowl, combine the melted (and cooled) butter, buttermilk, sour
  cream, and egg, and whisk until smooth.
• 5 Pour the liquid ingredients into the dry ingredients and stir together until the
  flour is incorporated. The batter will be relatively thick. Distribute the
  batter evenly in the muffin pan (this recipe will yield about 11 muffins) with a
  scoop. Top each muffin with two to three sautéed plums wedges, pressing them
  just slightly into the batter.
• 6 Bake the muffins for 24 to 28 minutes, or until the tops are golden brown and a
  toothpick inserted in center comes out clean. Allow to cool in the pan on a rack
  for 5 minutes, and then remove. Allow to cool on a rack. Muffins are best served
  slightly warm after baking, but can stored at room temperature for 2 to 3 days.
  Place a paper towel on the surface of the muffins if storing to help prevent
  gumminess.

Nutrition Info