Spiced Plum Muffins

These were conceived after combining a few recipes that I love in the King Arthur Flour Baker’s Companion cookbook.  It’s one of my favorite baking go-to references and kudos to my Auntie Mel who introduced me to the complete wonders of King Arthur awhile back. 

  

So, cinnamon, nutmeg, allspice, juicy plums and crumb topping? Yeah. Make these.  You can use any fruit you like, really.  But, I was gifted some beautiful homegrown Washington plums from my friend, Nicole N.G., and these were a hit!

Fresh from Queen Anne, Seattle. Thanks, Nicole!



Muffins

4 ½ cups all-purpose flour

1 tsp salt

4 ½ tsp baking powder (check your exp. dates!)

2 cups dark brown sugar (light brown works, too)

½ tsp ground allspice

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

2 large eggs, lightly beaten and at room temperature

¾ cup vegetable oil (make sure to use liquid measuring cups, not dry ones)

1 ¼ cups whole milk

3 cups ripe plums, diced (can use nectarines, peaches, or any other fruit)

Preheat oven to 400°

1. Combine all dry ingredients into a large bowl and whisk until everything is evenly mixed.
2. In a separate bowl, combine the eggs, oil and milk together.  Whisk until thoroughly mixed.
3. Add wet ingredients to dry and gently stir.  Add the fruit and gently mix until thoroughly combined.  Do not over mix!
4. Line 16 muffin cups/cupcake tins with paper liners or grease the tins.  Add enough batter to fill the tins.
5. Crumble streusel on top and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.  Be careful not to over bake.  Better to check early!
6. Cool for 5-10 minutes.

Streusel

½ cup all purpose flour

6 TBS dark or light brown sugar, tightly packed

½ tsp cinnamon

½ cup chopped walnuts (optional, but delicious)

3 TBS butter, melted and cooled

1. Combine all ingredients and mash with a fork to form crumbles.  Be sure all ingredients are coated with the butter.  Set aside.    

TIP: Make a double batch of this crumb topping, especially if you like alot of streusel.  Store any leftover topping in the freezer for your next baking adventure.

Happy muffin making...and eating.  Enjoy!

MJM

Spiced Apple Cookies

These cookies are chewy and best after completely cooled. They keep well in an airtight container for a few days. Be sure to separate layers of cooled cookies in between wax or parchment paper to prevent them from sticking together.


½ cup unsalted softened butter
2/3 cups sugar
2/3 cups packed light brown sugar
2 tsp cinnamon
1 tsp ground nutmeg
¼ tsp ground cloves (can sub with allspice)
½ tsp baking soda
1 egg
2 tsp vanilla extract
¼ cup apple sauce
2 cups all purpose flour
1 cup chopped, peeled apple
1 cup chopped toasted walnuts (optional)


Equipment: Stand mixer or by hand


Preheat oven to 375°


1. Cream butter and sugars until combined.
2. Mix in egg, vanilla, apple sauce and spices. Scrape down the bowl to make sure all ingredients are incorporated
3. Slowly add flour until completely mixed in, then fold in apples and walnuts (if using).
4. Drop rounded teaspoonful of dough on parchment or silpat lined cookie sheet.
5. Bake for 10-12 minutes until edges are light brown.

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