Plum muffins

Recipe for plum almond meal muffins

Prep time: 15 minutes

Cook time: 25-30 minutes

Makes: 12-14 muffins


3 cups almond meal

2 ½ cups spelt flour (white spelt flour, plain flour or other)

200g butter (diced into smaller pieces)

1 cup brown sugar or light muscavado sugar

4 x eggs

2 cups milk (full fat milk)

1 x tsp baking powder

1 x tsp apple cider vinegar

10-12 x variety of plums sliced into wedges (ripe, sweet and sour plums) (seeds removed)


  1. Preheat the oven to 200 degrees.
  2. Using your hands mix the flour and butter in a large bowl until a crumb like consistency (or process together in a food processor). Add the almond meal, the sugar and combine altogether.
  3. In a separate bowl add the milk, eggs, baking powder and vinegar. Whisk together until the mixture is combined.
  4. Add the plums into the flour mixture (saving enough to top the muffins with later) then add the milk and egg mixture. Use a wooden spoon or spatula to combine the mixture.
  5. Place paper muffin/baking cups into a muffin tin then fill each cup with approximately a heaped tablespoon and a half or more of the mixture. Top each muffin mixture with an extra wedge or two of the plums.
  6. Bake in the oven for 25-30 minutes or until golden brown.


  • Use large baking cups and fill them to the top (as per picture), if using smaller cups you will find the recipe makes more muffins
  • Keep the plums cut in wedges as this will create a nice whole texture to the plums and retain extra juice and syrup


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