top of page
  • Sarah L Samuels

Plum Crumble & Custard Muffins

Updated: May 9

I still have many plums from my tree to use up so I thought I would add them to my popular muffin recipe but I have topped them with an oat crumble. You can’t beat plums, crumble and custard in my opinion!



They have a lovely light custard sponge with juicy pieces of plum and I topped them with a nice crispy oat crumble.



It is very easy to make these muffins and it’s all made in a couple of bowls so no need to get the stand mixer out for this recipe!


To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) then put 12 deep cupcake liners in a muffin tray.



Start by making the crumble mixture.


In a medium sized bowl place the flour, butter, bicarbonate of soda, soft brown sugar and porridge oats.


Rub the butter into the dry ingredients until the butter is nearly gone - it does not have to be like fine breadcrumbs. Small pieces of visible butter is fine.



Set aside and make the cake mixture.


Weigh all the flour, baking powder and caster sugar into a large bowl. Then add the egg, sour cream, oil, milk and vanilla extract.



With a hand whisk mix until smooth and there are no traces of flour.



De-stone the plums and cut into small pieces.



Fold the plums into the muffin mixture.



Then divide the batter equally between the liners.



Sprinkle on the oat crumble mix - do not press down.



Bake for 30 minutes or until a skewer comes out cleanly.




Plum Crumble & Custard Muffins


Sarah’s servings: 12 Muffins

Baking time: 30 minutes

Sarah’s skill: Easy


Ingredients:


Crumble topping

50g Plain flour

50g Cold cubed butter

1/4 tsp Bicarbonate of soda

50g Soft brown sugar

50g Porridge oats

Cake

155g Plain flour

30g Custard Powder

1 Tsp Baking powder

125g Caster sugar

1 Large egg

65g Sour cream

115ml Sunflower/ Vegetable oil

75ml Milk

100g Plums (de-stoned weight)



Method:

  1. Pre-heat the oven to 190 degrees centigrade (170 degrees fan).

  2. Put 10 muffin liners or 12 cupcake liners in a muffin tray.

  3. Crumble topping: In a large bowl place the flour, butter, bicarbonate of soda, soft brown sugar and porridge oats.

  4. Rub the butter into the dry ingredients until the butter is nearly gone - it does not have to be like fine breadcrumbs. Small pieces of visible butter is fine.

  5. Cake: Weigh all the dry ingredients into a large bowl then add all the wet ingredients and with a hand whisk mix until smooth.

  6. De-stone the plums and cut into small pieces.

  7. Fold in the plums and then divide the batter equally between the liners.

  8. Sprinkle on the oat crumble mix - do not press down.

  9. Bake for 30 minutes or until a skewer comes out cleanly.








Sarah’s extra slice…..


You can use muffin cases or cupcake cases for this recipe - for muffins you will get 10 and cupcakes 12.

518 views0 comments

Recent Posts

See All

Plum Jam

Comentarios


bottom of page