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Plum Chocolate Muffins

Irresistible Plum Chocolate Muffins that pair juicy fruit with chocolate, perfect for busy mornings or as a delightful dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 tsp ground cinnamon (optional) Lovely with plums
Wet Ingredients
  • 2 large eggs, room temperature
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice/vinegar) Buttermilk keeps the crumb tender.
  • 1/3 cup vegetable oil or melted butter
  • 1 tsp vanilla extract
Fruits and Chocolate
  • 2 cups ripe plums, pitted and chopped (about 3 medium plums) Ripe plums are best for juiciness.
  • 1/2 cup chocolate chips or chopped chocolate (semisweet or dark) Reduce to 1/3 cup for more fruit-forward muffins.
  • Extra sugar for sprinkling (optional) Adds a little sparkle.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Add both sugars and combine.
  3. In another bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
  4. Pour the wet mix into the dry mix. Stir gently with a spatula — mix just until dry streaks disappear. A few lumps are fine.
  5. Toss chopped plums with a tablespoon of flour from the dry mix to keep them from sinking. Fold plums and chocolate chips into the batter gently.
  6. Divide batter evenly among the 12 muffin cups (about 3/4 full) and sprinkle a pinch of sugar on top of each if desired.
Baking
  1. Bake at 375°F (190°C) for 18–22 minutes until tops spring back lightly and a toothpick inserted comes out with a few moist crumbs.
  2. Cool muffins in the pan for 5 minutes, then transfer to a rack. Enjoy warm or store for later.

Notes

These muffins are forgiving; swap ingredients, use frozen fruit, or add more chocolate if desired. If using frozen plums, do not thaw fully to avoid a watery batter.