Spiced Plum Muffins

📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread Moist and fragrant spiced muffins packed with warm spices, sweet purple plums, and crunchy pecans. Perfect for a cozy morning breakfast or afternoon treat.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	20 mins	None	18–24 muffins

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🔪 Key Equipment

• Muffin tins
• Paper liners
• Large bowl
• Medium bowl
• Whisk
• Spatula

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Ingredients

Measurements	Ingredients	Prep / Notes
2 cups	Flour	All-purpose
1 3/4 cups	Sugar	Standard
1 teaspoon	Soda	Baking soda
1 teaspoon	Baking Powder	Standard
1 teaspoon	Salt	Standard
1 teaspoon	Cinnamon	Ground
1 teaspoon	Nutmeg	Ground
1 teaspoon	Allspice	Ground
1 teaspoon	Cloves	Ground
2	Eggs	Large
1 cup	Milk	Sour milk or buttermilk
1 cup	Wesson Oil	Vegetable oil
1 (15 oz) can	Plums	Purple, drained and chopped
1 cup	Pecans	Chopped

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Instructions

Step 1: Prep and Mix Dry Ingredients

1. Preheat your oven to 400°F. Grease muffin tins or line them with paper liners.
2. In a large bowl, whisk together the 2 cups flour, 1 3/4 cups sugar, 1 teaspoon salt, 1 teaspoon soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon allspice, and 1 teaspoon cloves.

Step 2: Combine Wet Ingredients and Batter

3. In a separate medium bowl, beat the 2 eggs. Whisk in the 1 cup sour milk (buttermilk) and 1 cup Wesson oil.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just moistened.
5. Gently fold in the 1 (15 oz) can purple plums and the 1 cup pecans until evenly distributed.

Step 3: Bake

6. Fill the muffin tins about two-thirds full with batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and golden brown.

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💡 Make-Ahead & Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

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Original Recipe Scan