Plum and Ginger Muffins
Remember that time when I shared this really decadent french toast recipe and yelled at you to roast your apricots? [Sorry about that.] Well, I’m having a similar feeling when it comes to these plum and ginger muffins. Baked, roasted, or even pan-roasted plums are the way to go.
If you’re like me, you’ve probably had mixed experiences with plums. Sometimes they are delicious and full of flavor and other times, they are watery and bland.
It is a hit-or-miss type of thing, and every summer seem to be a little bit different.
Luckily, there seem to be so many types of plums available (seriously, so many varieties!) that I’ve generally been able to find some good ones. On that note, if you’re looking for a consistently good plum, apriums–an apricot and plum hybrid–is always a favorite.
Either way, when you sauté even the worst plums in the world in a butter, honey, ginger mixture on the stove, and place them on top of light and fluffy muffin batter and proceed to bake them–you will have some pretty delicious plums.
I swear, roasting, or baking fruit is one of the world’s best kept secrets. It gets all wrinkly and concentrated in flavor, and the texture almost always improves.
Seriously works every time.
One of the best accompaniments to plums that I’ve discovered recently is fresh ginger. In fact, I discovered it with these very muffins.
I’ve been on sort of a ginger kick lately (ginger lemonade to ginger ice cream to these spicy peanut ginger drumsticks–just to name a few!), but I loved it. On that note, I really hope you love ginger too.
It adds something special to these muffins–a freshness and hint of spiciness that can’t be beat. To up the ante, both fresh finely grated ginger root (both in the muffin batter, as well as added to the lightly sautéed plums) and ground ginger are included in the recipe.
The actual muffin batter is a mixture of all-purpose and whole wheat flour, granulated and brown sugar, the typical leavenings, ground ginger, as well as a touch of cinnamon–and combined with melted butter, buttermilk, egg, and sour cream (a mere half cup!) produces a very light crumb, cake-y muffin that is ridiculously easy to snack on.
As you can imagine, these muffins taste best right out of the oven, when you can take a bite of the still warm and fragrant plum topping–but they can be stored at room temperature (well wrapped) for an additional 2 to 3 days.
Now if you don’t mind, I’m going to go back in the kitchen and roast all.the.fruit.
Yield: 11 Muffins Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Plum and Ginger Muffins
Yield: 11 Muffins
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes