Stone fruit season is now, and I am HERE FOR IT.
I *may* have five plums and six apricots in my fridge right now, along with a peach pie, and more coming with the groceries today.
And it somehow still feels like not enough.
If you find yourself in similar behavior patterns, then allow me to introduce you to these muffins.
They’ll help you to use up some of your stone fruit trove so that you can justify buying even more.
But also they make for a really good breakfast, or even dessert.
The muffins have almond paste in the batter, which gives them such a rich sweet almond flavor. It’s my favorite!!
Then the tops are smothered in a homemade compote of plums, cinnamon, and sugar.
It’s magic! I spooned the extra over yogurt, ice cream, straight into my mouth while eating it over the sink…
…there really are no restrictions here.
- 4 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- a pinch of salt
- 1 cup sugar
- 2 large eggs
- 1 stick unsalted butter, melted
- 1¼ cup buttermilk
- 7 oz almond paste
- 1.5 lb ripe red plums, pitted and quartered
- ¼ cup sugar (use more if your plums are not ripe)
- 1 cinnamon stick
- First, make the plum compote. Heat the oven to 400F. Put the plums in a shallow baking dish. Toss with the sugar and the cinnamon stick. Place in the oven and bake for 20-30 minutes, or until the plums are soft and their skin starts to peel away from their flesh. Remove from the oven and set aside to cool.
- For the muffins, whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs and sugar until combined. Add in the milk and butter, stirring to combine.
- Grate the almond paste using a coarse grater and add to the batter. Add 80 g of the plum compote to this. Stir to combine. Set aside the rest of the compote for later.
- Using a rubber spatula, gently fold the flour mixture into the batter, until just combined.
- Line muffin tins with cupcake liners. Spoon in the muffin batter, filling it all the way to the top. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean. When cool enough to handle, remove from the tins to cool on a wire rack.
- Once they are cool, use a knife to cut a shallow circle in the tops of the muffins (go about halfway down the muffin). Pop out the cylinder you just made and fill muffins with the plum compote. Serve immediately.