Browned Butter Plum Muffins Recipes

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BROWNED BUTTER-PLUM MUFFINS



Browned Butter-Plum Muffins image

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

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

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

BROWN BUTTER OATMEAL MUFFINS



Brown Butter Oatmeal Muffins image

I made these muffins out of ingredients I usually have on hand in my pantry. The muffins can be customized to use whatever ingredients you have available to you. In addition to being easy to make, these humble muffins get an extra boost of flavor from browned butter.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 1h5m

Yield 12

Number Of Ingredients 15

1 cup milk
2 tablespoons white vinegar
1 cup rolled oats
½ cup unsalted butter
1 cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup pure maple syrup
1 teaspoon vanilla extract
1 egg, at room temperature
½ cup raisins, or to taste
½ cup chopped walnuts, or to taste

Steps:

  • Mix together milk and vinegar in a large bowl. Stir in oats and allow mixture to soak for at least 15 minutes.
  • Meanwhile, prepare brown butter. Add butter to a small, light-colored saucepan over medium heat. Cook, swirling pan constantly, until butter is melted and brown bits begin to form on the bottom of the pan, 7 to 10 minutes. Remove from heat and allow to cool slightly.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Stir flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
  • Add cooled browned butter, maple syrup, and vanilla to the soaked oats. Whisk until combined. Add in egg and mix until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Mix in remaining flour mixture, stirring until just combined. Fold in raisins and walnuts.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 222 calories, Carbohydrate 25.2 g, Cholesterol 37.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 5.7 g, Sodium 280.6 mg, Sugar 10.6 g

PLUM MUFFINS



Plum Muffins image

A quick easy way to use plums in a great sweet muffin!

Provided by Melissa Myers Moon

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 8

⅔ cup white sugar
1 cup pureed fresh plums
½ cup chopped pecans
¼ cup honey
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 cups baking mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 33.8 g, Cholesterol 27.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 395.4 mg, Sugar 19.3 g

PLUM WALNUT BRAN MUFFINS



Plum Walnut Bran Muffins image

Here's breakfast made ready in 35 minutes! Bran muffins packed with plum and walnut - served with butter and orange marmalade.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
1 cup bran flake cereal, crushed
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 cup buttermilk
1/2 cup vegetable oil
1 cup quartered orange-flavored or regular dried plums
1/2 cup coarsely chopped walnuts
2 tablespoons granulated sugar

Steps:

  • Heat oven to 400°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
  • Mix flour, cereal, brown sugar, baking powder, baking soda and salt in large bowl with spoon. Stir in egg, buttermilk and oil just until moistened. Gently stir in plums and walnuts. Divide batter evenly among muffin cups. Sprinkle 1/2 teaspoon of the granulated sugar on each muffin.
  • Bake 13 to 15 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 255, Carbohydrate 30 g, Cholesterol 20 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 230 mg

PLUM MUFFINS



Plum Muffins image

This recipe is the basis for the best textured muffins ever. You can replace the plums with whatever you fancy.

Provided by bevs kitchen

Categories     Plums

Time 30m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 9

10 ounces plain flour
1 tablespoon baking powder
4 ounces caster sugar
3 fluid ounces milk
4 ounces melted butter
3 large beaten eggs
2 teaspoons vanilla
5 plums
2 ounces demera sugar

Steps:

  • Pre-heat oven to gas 6.
  • Line a muffin tin with 10 cases.
  • Sift flour, baking powder and sugar.
  • In a jug, mix melted butter, beaten eggs, vanilla and milk.
  • Add to dry mixture to make a batter.
  • Stone and chop the plums.
  • Add to batter and do not over mix.
  • Spoon into cases 3/4 fill.
  • Sprinkle tops with the demera sugar.
  • Bake for 25 to 30 minutes.
  • Replace plums with choc chunks, nuts, cherries or what ever takes your fancy.

Nutrition Facts : Calories 295.9, Fat 11.3, SaturatedFat 6.5, Cholesterol 81.5, Sodium 216.5, Carbohydrate 43.4, Fiber 1.2, Sugar 20.5, Protein 5.4

PLUM MUFFINS



Plum Muffins image

Make and share this Plum Muffins recipe from Food.com.

Provided by Barb in WNY

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
1/2 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
1 egg
1/4 cup butter, melted
1/2 teaspoon almond extract
1 cup red plum, coarsely chopped

Steps:

  • Preheat oven to 425°F.
  • Generously grease 12 muffin cups or line with papers.
  • Combine flour, sugar, baking powder, and salt in a large mixing bowl.
  • Whisk to blend thoroughly.
  • In a separate bowl. whisk milk, egg, melted butter, and almond.
  • Make a well in the center of dry ingredients and pour in the egg mixture.
  • Blend with a wooden spoon until a moist, lumpy batter is formed.
  • Stir in plums.
  • Spoon into prepared cups and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
  • Cool on a rack for 5 minutes, then remove to a rack to cool completely.

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