I have never loved café-bought muffins. They are often times too big, too dry, too crumbly. Not worth my money, mostly.
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
- 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
- Preheat the oven to 180° Celsius. Grease a muffin tray with spray oil.
- Whisk the olive oil, water and eggs together.
- In a separate bowl, stir the flour, baking powder, salt and brown sugar together.
- Mix together the wet and dry ingredients, and stir through the diced plums.
- Pour the mixture into the muffin tray. Sprinkle the tops of the muffins with brown sugar.
- Bake in the oven for 20 mins or until a skewer comes out clean and the tops are crunchy.