Fresh Plum Muffins with Cinnamon

Plum season is short, and when the fruit is at its best I like to bake with it before the markets move on. These muffins are my answer to a bag of plums that has started to soften on the counter. The batter is mostly whole wheat flour, with applesauce standing in for some of the fat, so the crumb stays tender for a day or two without feeling heavy.

Plums are a good fruit to bake with because they hold their shape better than peaches or berries. Their skins are thin but sturdy, and the flesh gives off a bit of juice as it heats, which turns to a jammy pocket inside the muffin. Dice them small, as the recipe says, so every bite gets a little fruit without the muffin falling apart around a big chunk. If your plums are very tart, you may notice the flavor sharpens once they cool, so let them rest before you decide whether they need more sweetness next time.

A tip from years of making these: do not overmix the batter. Once the wet and dry parts meet, stir just until you stop seeing dry flour. Lumps are fine. Overworked whole wheat batter turns dense and a little gummy, and the plums can sink to the bottom. Fold the fruit in at the very end, and spoon the batter into the cups without smoothing the tops too much. The rough peaks are part of what makes them look homemade in the best way.

These keep well. Store cooled muffins in an airtight container at room temperature for up to two days, or freeze them once they are fully cool, wrapped separately. A frozen muffin thaws in about an hour on the counter, or you can warm it for twenty seconds in the microwave. I have also sliced leftovers in half, toasted them lightly, and spread them with a thin layer of plain yogurt for breakfast.

They pair nicely with a simple lunch. If you are putting together a meal, a bowl of something savory and warm works well alongside, such as Crunchy Coconut Almond Chicken Strips for a contrast of crisp and soft. For an afternoon snack, a few Cardamom Date and Almond Bites next to a muffin make a lovely small plate. And if you want to bake more with whole wheat, the Hearty Irish Soda Bread with Raisins has the same wholesome, slightly rustic feel.

Let the muffins cool completely before you judge them. They firm up as they rest, and the cinnamon settles into the crumb. That first warm one straight from the pan is tempting, but a patient muffin is always the better one.