Last weekend my husband and I traveled over to Lewes, Delaware. We like to go to this quaint little town every so often.
While we were there last week, we went to the local farm market. I don’t know about you, but I love meandering around farm markets. There’s something about a town coming together. All the venders bringing their best! The thought of having your pick of fresh fruits, vegetables, homemade cookies, cakes, breads….ohhhh the breads! Yummy!! This brings me to these plum muffins. As we were walking over to the table with a huge sign that said “Old World Breads” I found myself being really excited to see the different breads. My love for good crusty bread is real people! Taking my bread knife and slicing through a delicious loaf of yumminess….oh my!
Well, when we approached the table, my eyes zoomed in on the most beautiful plum frangipane tarts I’ve ever seen! They also had mini tarts, so of course we had to buy one. My husband and I spoke to the people attending the table. They were so nice and took the time to tell us a little about the bakery. We were happy to hear that it is adjacent to the new bike path. Yay!!
After we made our purchase, it was useless to think I could focus on anything but eating the baked delight that was inside the little brown bag they had placed it in! We walked over and sat on a bench overlooking Blockhouse Pond. It was a beautiful day, and it was about to get even better! As I sat there enjoying my mini plum frangipane, I was taking my time. I was savoring every bite and wondering if I could remake it so I could have one anytime I wanted.
Fast forward to this weekend. I went to our local farm market and purchased 6 small and very ripe plums. They were so juicy and delicious.
I decided to make plum frangipane muffins. After a few attempts I was able to make something that came very close to tasting like the goodness I had last week. I didn’t top mine with almonds though. I didn’t have any on hand (I thought I had some in the freezer but didn’t). I’ll definitely use them next time because they really add to the taste and texture (but they’re really good without them too).
I hope you make these muffins, and if you do tag me on Instagram. I’d love to see your pictures and hear about how you like them too!!
If you’re ever in Lewes, Delaware, make sure you stop in @oldworldbreads. You will be so glad you did!
- 4 plums pitted and sliced
- 3 Tablespoons Turbinado Sugar – Divided
- 1 ¼ Cups All Purpose Flour (165 grams)
- ¼ Cup Almond Flour (30 grams)
- 1 Cup Granulated Sugar (200 grams)
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- 2 Large Eggs – Room Temperature
- Zest of One Lemon
- 1 Tablespoon Fresh Lemon Juice (add to milk to make buttermilk)
- ½ Cup Milk (120 ml) – Room Temperature
- ½ Cup Canola Oil (120 ml)
- 1 Teaspoon Pure Vanilla Extract
- ½ Teaspoon Vanilla Bean Paste
- Preheat oven to 375 degrees. Line muffin tin with paper cups. Spray lightly with baking spray. Slice plums and place in a bowl. Toss with one tablespoon turbinado sugar and set aside.
- In a medium bowl whisk together the all purpose flour, almond flour, granulated sugar, baking powder, and salt.
- In a large bowl blend the eggs, lemon zest, buttermilk, canola oil and extracts until completely mixed
- Add the dry ingredients to the wet ingredients and mix just until incorporated. Do not over mix or your muffins will come out tough (Nobody wants a tough muffin!!).
- Fill muffin cup ¼ full. Place some of the plums on mix and top with enough mixture to fill the cups ¾ full. Top with more plums and bake for 25-28 minutes. Check with cake tester. Muffins are finished when golden brown on top and tester comes out clean.
- Allow muffins to cool on cooling rack. Dust with confectioner sugar (optional). Enjoy!!!