Plum, Cinnamon, and Almond Muffins
These plum, cinnamon, and almond muffins are filled with rich almond flavor from a hefty amount of almond paste in their batter and then are stuffed with a refreshing plum compote.
Yield: 12-14 muffins
For the muffins
  • 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
For the plum compote
  • 1.5 lb ripe red plums, pitted and quartered
  • ¼ cup sugar (use more if your plums are not ripe)
  • 1 cinnamon stick
  1. 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.
  2. For the muffins, whisk together the flour, baking powder, baking soda, cinnamon and salt in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. Using a rubber spatula, gently fold the flour mixture into the batter, until just combined.
  6. 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.
  7. 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.
Recipe adapted slightly from Ottolenghi
Recipe by Joanne Eats Well With Others at