Dairy-free plum muffins


I have never loved café-bought muffins. They are often times too big, too dry, too crumbly. Not worth my money, mostly.

However, homemade muffins are a completely different story. I make muffins all the time. You can find several muffins recipes on this blog, both savoury and sweet.

Muffins made at home are popular in this household for several reasons. One, they are dead simple to make. Also, they are quick to make. Both mean that they are a very good option for filling the house with baked goods if you have unexpected company or you need something sweet to fill the packed lunchbox.

Two, once you have a standard basic recipe, they are so easy to vary to suit what you have in the fridge or pantry. Three, almost everyone is bound to like eating them.


These plum muffins are light and fruity, and the brown sugar crust gives crunch and texture. I made a batch for some friends who visited one weekend, and we four got through almost the whole batch in one day. Not to worry, they are so easy to whip up, I could easily just make more!

These muffins are also dairy free! Also, I made these with peaches instead of plums the other day, because I couldn’t find plums and they were just as good 🙂

Dairy-free plum muffins

  • Servings: 12
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  • ½ cup olive oil
  • ½ cup water
  • 2 eggs
  • 240g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 115g brown sugar, plus 1 tbs extra for sprinkling
  • 2 plums, diced


  1. Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
  2. Whisk the olive oil, water and eggs together.
  3. In a separate bowl, stir the flour, baking powder, salt and brown sugar together.
  4. Mix together the wet and dry ingredients, and stir through the diced plums.
  5. Pour the mixture into the muffin tray. Sprinkle the tops of the muffins with brown sugar.
  6. Bake in the oven for 20 mins or until a skewer comes out clean and the tops are crunchy.


Pineapple and Coconut Drizzle Cake

Pineapple and coconut drizzle cake - perfect tropical vibes to freshen up a wintery rainy day!

Pineapple has such tropical vibes; I always associate it with summer. What a superb way to freshen up a dull and dreary Melbourne winter weekday. It has me dreaming of sunny beaches and summery breezes.

The pineapple I bought for this cake was lovely on its own. It was so juicy and sweet. The best pineapple I’ve ever had was in Fiji, on my honeymoon. But this pineapple was almost as good!

Pineapple and coconut drizzle cake - perfect tropical vibes to freshen up a wintery rainy day!

Coconut is the perfect flavour to combine with pineapple. And using coconut cream means that this cake is super easy to make dairy-free – just substitute the butter with a dairy-free spread and you’re good to go! I actually did this the second time I made this cake to cater for some dairy-free friends and it tasted just as good.

I decided to emulate the texture of a lemon drizzle cake by soaking the cake with a pineapple sugar syrup. Combined with a topping of shredded coconut, the texture of this cake is dense and intense and oh so tasty!

Perfect for an afternoon cuppa on a rainy day.

Pineapple and coconut drizzle cake - perfect tropical vibes to freshen up a wintery rainy day!

Pineapple and Coconut Drizzle Cake

  • Servings: 8
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  • 110g unsalted butter, softened
  • 110g caster sugar, plus 30g extra
  • 2 eggs
  • 130g plain flour
  • 2 tsp baking powder
  • 35g dessicated coconut, plus a handful extra
  • 125ml coconut cream
  • 100g fresh pineapple, cut into chunks


  1. Preheat oven to 180° Celsius. Grease a 20cm cake tin with spray oil.
  2. Place pineapple chunks into food processor and whizz until pureed. Strain the pineapple puree and reserve the juice in a small bowl. Place both pineapple puree and pineapple juice to the side.
  3. Cream the butter and 110g of the sugar until light and fluffy.
  4. Beat in the eggs, one by one.
  5. Fold in the flour, baking powder and coconut.
  6. Stir through the coconut cream and pineapple puree until combined.
  7. Pour the mixture into cake tin and bake in the oven for 35 mins or until golden on top, and a skewer comes out clean.
  8. While the cake is baking, mix 30g of the extra sugar with the pineapple juice to create a thick paste.
  9. Leave the cake to cool for 5 mins, before turning out onto a wire rack. Use a skewer to poke holes all over the cake. Pour over the pineapple sugar syrup while the cake is still warm. Sprinkle extra coconut over the top and leave to cool fully before storing or eating! Keeps well for 2-3 days in an airtight container.