Plum cardamom coffee-cake muffins


As time goes by, I both love and hate to see the latest of the season’s local fruits and berries. I love the changes in the market stands for obvious reasons: new and exciting eating and baking options! But I hate to see the fruit varieties gradually disappear as the season progresses because it means that summer is slipping away with each passing fruit.


I guess I can’t be too upset when the berries make way for stone fruits like these plums. The flesh is firm and tastes like sweet candy, and the skin is crisp and tart. The plums are great at breakfast, served with tangy plain yogurt and crunchy quinoa puffs. Healthy. Or…. you could make these muffins.


The recipe for these muffins is adapted from Martha Stewart’s Baking Handbook (page 39). My tweak to this recipe is to add cardamom to the muffin batter. The floral cardamom enhances the flavor of the vibrant plums. If you dare, you can even up the amount of cardamom to a full teaspoon, or more. These muffins are super light, made with a full tablespoon of baking powder. The texture is quite cake-like, though the batter is assembled just like a traditional muffin recipe: adding the wet ingredients to the dry. I’ve been making these muffins at least once a year, and I just love them. I hope that you will too. They almost make me forget that the strawberries are long gone.

This recipe was submitted to Lisa at Sweet as Sugar Cookies. She is hosting a Sweets for Saturday link-up. Hop on over and check out her blog and all the delicious creations over there!

Plum cardamom coffee-cake muffins

Course Dessert
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 10 muffins
Author Janice


  • 150 grams plus 2 tbsp granulated sugar 3/4 cup
  • 3/4 tsp ground cinnamon
  • 155 grams all-purpose flour 2 cups
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cardamom
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 190 mL skim milk 3/4 cup, room temperature
  • 110 grams unsalted butter 1/2 cup, melted
  • 3 –4 firm but ripe plums ~250 grams, pitted and chopped


  1. Preheat the oven to 375°F. Generously grease 10 cups of two standard 6-cup muffin trays. Set aside.
  2. Combine 2 tablespoons of granulated sugar with the cinnamon in a small bowl or a little teacup. Set aside for later.
  3. Prepare the dry ingredient mix by whisking together, in a medium bowl, the rest of the sugar, the flour, baking powder, salt, and cardamom. Set this aside.
  4. Prepare the wet ingredients in a medium bowl by gently whisking together the eggs, vanilla, milk, and melted butter.
  5. Pour the wet ingredients over the dry ingredients, and stir to combine.
  6. Divide the batter evenly by filling each of the muffin cups at least halfway with batter. Then distribute the plum chunks evenly over the batter in the muffin cups, and top with another dollop of batter. Sprinkle the tops of each muffin with a little of the cinnamon sugar mixture (you will probably have lots of cinnamon sugar left. Sprinkle it on buttered toast for breakfast!).
  7. Fill the remaining empty muffin cups halfway with water, transfer the pans to the oven, and bake for about 18 minutes. Check to see if they’re done with a cake tester. It should come out clean when the muffins are done.
  8. Transfer the pans to a rack and cool for about 10 minutes before unmolding the muffins.

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12 Responses to Plum cardamom coffee-cake muffins

  1. Viviane Bauquet Farre August 6, 2011 at 7:14 pm #

    What an exquisite application of the Queen of Spices! The fresh fruit only compounds its deliciousness. I agree with you: it is just as exciting to see fruit and berries make their annual appearance as it is sad to see them go. Savor every bite!

  2. Lisa August 7, 2011 at 6:55 am #

    I have plums!!! These muffins definitely caught my eye. Looks like I’ve gotta make them and soon. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your muffins up.

  3. Wilde in the Kitchen August 7, 2011 at 2:06 pm #

    I’m always sad too when the fresh local berries go away, but you’re right, stone fruits are great too! I love these little coffee cakes, a perfect serving.

  4. Anne@frommysweetheart August 7, 2011 at 3:02 pm #

    LOVE these beautiful muffins! I feel the same way you do about the change of seasons and fruits. I’m going to hate to say goodbye to peaches! These look wonderful! I love the sprinkling of sugar on the top, too!

  5. Tiffany August 7, 2011 at 4:02 pm #

    I can totally relate! I don’t want summer fruits to leave just yet! Especially when there are amazing recipes still to make … like these muffins!

  6. Lizzy August 7, 2011 at 4:11 pm #

    Mmmmmm…these sound (and look) fabulous!!! I just love all the yummy fruits of summer~

  7. Kels August 8, 2011 at 2:17 am #

    These look fabulous! I love cardamom, especially as the season starts to turn toward fall.

  8. Ann August 8, 2011 at 3:07 am #

    Wow – these are stunning and I LOVE the addition of cardamom!

  9. Jeanette August 8, 2011 at 6:37 am #

    What pretty muffins – love the idea of using fresh summer fruits in these and adding cardamon.


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