1/2 cup unsalted butter, melted
3/4 cup plus 2 T sugar
3/4 t ground cinnamon
2 cups all-purpose flour
1 T baking powder
1/2 t salt
Pinch of ground nutmeg
2 large eggs, room temperature
1 t vanilla extract
3/4 cup milk
3 ripe red plums, pitted and cut into small chunks
Preheat oven to 175. Line a muffin tin with paper liners, or grease with butter or cooking spray. Combine 2 T sugar and 1/4 t cinnamon in a small bowl; set aside. In a large bowl, whisk together the flour, baking powder, salt, nutmeg and remaining 3/4 cup sugar and 1/2 t cinnamon. In another large bowl, whisk together the eggs, vanilla and milk. Whisk in the melted butter. Using a spatula, fold the egg mixture into the flour mixture until just combined. Fill each of the muffin cups halfway with batter. Distribute the plum pieces evenly among the cups. Spoon the remaining batter on top evenly. Bake, rotating the pan halfway through, until the muffins are puffed and golden brown, about 15 minutes. Allow tin to cool on a wire rack 5 to 10 minutes.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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