Cherry plum recipes don’t get more inviting than these tender, bakery-style cherry plum muffins scented with cardamom, ginger, and a hint of nutmeg. Juicy bites of cherry plums tuck into a moist yogurt-and-butter crumb, while a pretty top of plum slices and slivered almonds adds gentle crunch. Whether you’re swimming in backyard fruit or just found a pint at the market, this is a fast, reliable bake you’ll want on repeat—and a delicious showcase for your cherry plum muffins.
Why You’ll Love This Cherry Plum Recipe
- Fast and reliable: One bowl for dry, one for wet—no creaming butter, no electric mixer. You’re oven-ready in about 10 minutes.
- Moist, tender crumb: Yogurt and melted butter deliver softness without greasiness, so muffins stay moist for days.
- Flavor that sings: Fragrant cardamom pairs naturally with stone fruit; ginger and nutmeg add warmth without stealing the show.
- Flexible for your pantry: Works with fresh cherry plums or other small plums; simple swaps make it dairy-free or nut-free.
- Beautiful finish: Plum slices and almonds create a café look with almost no extra effort.
Ingredients for Cherry Plum Muffins
For the Muffin Batter
- 1⅔ cups (210 g) all-purpose flour
- ¼ cup (25 g) almond flour (optional, for tenderness; see swaps)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg, room temperature
- ½ cup (120 g) whole-milk yogurt (Greek or regular)
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup (about 160 g) chopped cherry plums (pitted; see notes)
For the Topping
- 6–8 thin slices cherry plums (from 1–2 fruits)
- 2–3 tablespoons slivered almonds (optional)
- 1–2 teaspoons coarse sugar (turbinado) for sparkle
Ingredient Notes (Substitutions & Healthy Swaps)
- No almond flour? Replace the ¼ cup almond flour with ¼ cup additional all-purpose flour (about 30 g).
- Dairy-free option: Use a thick dairy-free yogurt and substitute melted butter with neutral oil (e.g., avocado or grapeseed). Expect a slightly more open crumb.
- Gluten-free adaptation: Use a high-quality 1:1 gluten-free baking flour. Add ½ teaspoon xanthan gum if your blend lacks it.
- Sweetness levels: Cherry plums can be very tart or mildly sweet. Taste your fruit; if very tart, add an extra 1–2 tablespoons sugar to the batter.
- Spice profile: Cardamom is the star; feel free to reduce ginger or nutmeg to taste, or add a whisper of cinnamon.
- Fruit options: The method works with small plums, apriums, or cherries. Keep the total chopped fruit around 1 cup to prevent soggy muffins.
Step-by-Step Instructions
Step 1 – Prep the Pan and Fruit
Heat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners (or lightly grease). Pit and chop the cherry plums into small dice—about blueberry size—until you have 1 cup. Reserve 6–8 thin slices for topping.
Step 2 – Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cardamom, ginger, and nutmeg. Break up any brown sugar clumps so the mixture is evenly sandy.
Step 3 – Mix Wet Ingredients
In a separate bowl or large measuring cup, whisk the egg until lightly frothy. Add yogurt, melted butter (cooled slightly so it doesn’t scramble the egg), and vanilla. Whisk until smooth and glossy.
Step 4 – Combine, Then Fold in Fruit
Pour the wet mixture into the dry. Use a spatula to fold just until no floury streaks remain; a few lumps are fine. Gently fold in the chopped cherry plums. Overmixing makes muffins tough, so stop as soon as the batter comes together.
Step 5 – Portion and Top
Divide the batter evenly among the 12 cups (an ice cream scoop works perfectly). Lay a plum slice on each muffin, sprinkle with slivered almonds, and dust with a pinch of coarse sugar.
Step 6 – Bake
Bake 20–25 minutes, rotating the pan once, until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 7 – Cool and Serve
Cool in the pan for 5 minutes, then transfer muffins to a wire rack. Enjoy warm or at room temperature. The fruit will continue to soften and perfume the crumb as muffins rest.
Pro Tips for Success
- Dry fruit lightly: If your plums are extra juicy, pat the chopped pieces with a paper towel to remove excess moisture.
- Control the heat: Ovens vary; if muffins brown too quickly, tent loosely with foil for the final minutes.
- Keep mix-ins modest: Cap fruit at 1 cup to avoid gummy centers; more fruit belongs on top, not inside.
- Room-temp ingredients: Yogurt and egg at room temperature help the batter emulsify evenly for a finer crumb.
- Don’t overbake: Pull the muffins as soon as a tester comes out clean. Residual heat continues cooking.
- Shine on day two: Warm muffins in a low oven (300°F/150°C) for 6–8 minutes to refresh the crumb.
Flavor Variations (3–5 Ideas)
- Lemon-Cardamom Bright: Add 1 teaspoon finely grated lemon zest to the wet ingredients; finish baked muffins with a lemon glaze (powdered sugar + lemon juice).
- Brown Butter Bakery Vibes: Brown the butter until toasty and nutty before cooling; skip almond flour if you want the butter flavor to lead.
- Crumble Top: Swap almonds for a quick streusel (2 tbsp flour + 2 tbsp sugar + 1 tbsp butter, pinched together).
- Vanilla-Almond Dream: Add ¼ teaspoon almond extract to the batter; top with sliced almonds and a dusting of powdered sugar after cooling.
- Ginger Crunch: Stir 2 tablespoons finely chopped candied ginger into the batter for pops of spicy sweetness.
Serving Suggestions
- Breakfast Box: Pair a muffin with a boiled egg and fresh berries for a portable, balanced start.
- Afternoon Tea: Serve warm with honey or a smear of crème fraîche or Greek yogurt.
- Dessert Twist: Split a cooled muffin, toast the cut sides briefly under the broiler, and serve with vanilla yogurt and sliced plums.
Storage and Freezing Instructions
- Counter: Store cooled muffins airtight at room temperature for 1–2 days.
- Refrigerator: Keep up to 5 days; rewarm in a low oven to revive texture.
- Freezer: Wrap individually and freeze up to 3 months. Thaw at room temperature or microwave 20–30 seconds, then crisp in a 300°F (150°C) oven for 5–6 minutes.
Nutrition Facts (Per Serving)
Approximate for 12 muffins; will vary with ingredient brands and fruit sweetness.
| Nutrient | Amount |
|---|---|
| Calories | ~220 |
| Protein | ~4 g |
| Carbohydrates | ~29 g |
| Total Fat | ~10 g |
| Fiber | ~1 g |
| Sodium | ~190 mg |
FAQ About Cherry Plum Recipes & Muffins
What exactly are cherry plums, and can I use regular plums?
Cherry plums are small, cherry-sized stone fruits—sweet-tart, aromatic, and juicy. They behave like plums in baking but exude a bit more juice. You can substitute small red or black plums; chop into blueberry-sized pieces and keep the total fruit to about 1 cup to avoid soggy centers.
How do I keep fruit from sinking to the bottom?
Chop fruit small and fold it in gently at the end. A thicker batter (thanks to yogurt) helps suspend fruit, and topping with a slice or two adds more fruit where you can see it. Avoid overmixing, which thins the batter and deflates leavening.
Can I make these cherry plum muffins without refined sugar?
Yes. Use coconut sugar in place of both granulated and brown sugars (equal weights work best). The muffins will be slightly darker with a light caramel note. For liquid sweeteners, you’d need to rebalance the dry ingredients; stick to granulated-style sugars for the most predictable crumb.
How do I scale this recipe for a crowd?
Double the recipe and bake in two 12-cup pans, rotating positions halfway for even browning. For mini muffins, reduce bake time to 10–13 minutes. For jumbo muffins, increase bake time to 25–28 minutes and test with a skewer.
Can I make the batter ahead?
For best lift, bake right after mixing. If you must delay, portion batter into the lined pan, cover, and refrigerate up to 4 hours. Bake directly from the fridge, adding 1–2 minutes if needed.
What’s the best way to get a high domed top?
Start with a fully preheated oven, fill cups nearly to the rim (about ¾–7/8 full), and ensure fresh baking powder. Some bakers like an initial blast at 400°F (205°C) for 5 minutes, then reduce to 350°F (175°C) for the remainder; this can encourage extra lift, though the standard 350°F bake already yields a nice dome here.
Final Thoughts
When you’re searching for cherry plum recipes that are practical, beautiful, and genuinely delicious, these cherry plum muffins deliver every time. The method is straightforward, the ingredients are everyday, and the result is a tender crumb punctuated by bright, juicy fruit and cozy spice. Keep a batch for weekday breakfasts, freeze a dozen for busy mornings, or dress them up with lemon glaze for weekend brunch. However you serve them, the balance of cardamom, ginger, and cherry plums makes this an unforgettable bake—and an easy way to celebrate an underappreciated seasonal gem.
Cherry Plum Muffins
Ingredients
Muffin Batter
- 1⅔ cups all-purpose flour
- ¼ cup almond flour optional, for tenderness
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 large egg room temperature
- ½ cup whole-milk yogurt Greek or regular
- 6 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup chopped cherry plums pitted
Topping
- 6–8 slices cherry plums thinly sliced from 1–2 fruits
- 2–3 tablespoons slivered almonds optional
- 1–2 teaspoons coarse sugar turbinado, for sparkle
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners or grease lightly. Dice cherry plums into small pieces (blueberry-size) to yield 1 cup; reserve 6–8 thin slices for topping.
- In a large bowl, whisk together all-purpose flour, almond flour, both sugars, baking powder, baking soda, salt, cardamom, ginger, and nutmeg. Break up any clumps for a uniform mix.
- In another bowl or large measuring cup, whisk egg until frothy. Add yogurt, melted butter (slightly cooled), and vanilla. Whisk until smooth.
- Pour wet ingredients into dry and fold gently with a spatula until no flour streaks remain. Gently fold in the chopped cherry plums, being careful not to overmix.
- Divide batter evenly among muffin cups. Top each with a plum slice, sprinkle with slivered almonds, and a pinch of coarse sugar.
- Bake for 20–25 minutes, rotating pan halfway through, until tops are golden and a toothpick comes out clean or with moist crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
