Upside down plum muffins

Upside down plum muffins

By
From
How to Cook Cakes
Makes
12
Photographer
Peter Cassidy

These muffins make a lovely breakfast, still warm from the oven. The trick is to weigh out the dry ingredients the night before, so there is even less to do the next day. When buying your fruit, choose plums that will fit comfortably into the muffin tin. Alternatively, you could use slices of soft fruit, such as peaches or nectarines. You will need a 12-hole muffin tin.

Ingredients

Quantity Ingredient

To line the tins

Quantity Ingredient
70g unsalted butter
12 heaped teaspoons soft light brown sugar

For the muffins

Quantity Ingredient
6 small plums
300g plain flour
1 tablespoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g butter
2 eggs
175g soft light brown sugar
250g natural yoghurt
1 teaspoon vanilla extract

Method

  1. Heat the oven to 170°C.
  2. To prepare the tins, melt the butter in a small saucepan and carefully pour about 1 tbsp melted butter into each hole of the muffin tin, then add 1 heaped tsp soft brown sugar to each.
  3. Halve and stone the plums, then place a halved plum cut side down in each tin.
  4. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
  5. Melt the butter in a small saucepan over a low heat, then allow to cool a little.
  6. In a separate large bowl, beat together the eggs, sugar, melted butter, yoghurt and vanilla until very well combined.
  7. Add these wet ingredients to the dry ingredients and, using a large metal spoon, stir to mix until there are no lumps, taking care not to over-mix or the muffins will be tough. The mixture will be thicker than a regular cake mix, and too thick to drop from a spoon.
  8. Spoon the mixture into the tins on top of the fruit, dividing it equally and filling the tins. There is no need to spread the mixture out tidily as it will spread as it cooks. Bake on the middle shelf of the oven for 15–20 minutes until the tops are risen and golden brown.
  9. Remove from the oven and leave to cool for 5 minutes in the tin, then turn the cakes out onto a wire rack; they should drop out easily. Serve plum side up, warm or at room temperature, preferably on the same day.
Tags:
cakes
baking
Leiths
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