My mom and sister stopped for a short visit on their cross-country road trip at the beginning of the month. (They were actually on their way from Virginia- my home- to Canada, via Chicago and Utah and Idaho. Quite the expedition. I wasn’t a bit jealous of the drive but somewhat of the destination. My mom grew up in Alberta and it’s been forever since I’ve been to visit. Her small hometown of High River- what a fitting name- was recently devastated by floods and my parents were heading to lend a hand to my family there.)

During her stay my mom generously stocked us up on groceries from Costco, to include an enormous (as is everything from said store) amount of plums. Italian prune plums exactly. They are marvelous for snacking, but we three can only eat so many so fast. Threatened by their impending expiration, I was searching for another way to use them. And then I remembered this muffin recipe from my Smitten Kitchen Cookbook. (Which I adore and cook from obsessively lately.)

These muffins are plump with plums and speckled with poppy seeds. They’re rich and moist and healthy too! I replaced the butter (browned butter would have been divine but I knew Clara and I would be eating way too many for the next few days and wanted to feel good about it) with unsweetened applesauce and cut the sugar in half. 1/4 cup brown sugar was enough (the applesauce and a dusting of turbinado on top contributed as well) for a lightly sweet muffin. And I used all whole wheat flour with no problem. Even lightened up they turned out absolutely delicious! If plums are scarce I bet you could use any available stone fruit with similar results- pears, apricots, pluots. Oh, and they freeze great. So if you have some self control and don’t devour them all immediately, you can pop them in the microwave for a warm homemade muffin anytime!

Plum Poppy Seed Muffins

INGREDIENTS

6 Tbsp. melted butter, browned and cooled (I replaced the butter with 6 Tbsp. unsweetened applesauce)
1 large egg, lightly beaten
1/4 cup brown sugar (or honey or pure maple syrup)
up to 1/4 cup white sugar (I omitted)
3/4 cup sour cream or plain whole-milk yogurt (or even buttermilk- you want something tangy)
1 1/2 cups white whole wheat flour (or a mixture of whole wheat and all-purpose flours)
3/4 tsp. baking soda
3/4 tsp. baking powder
1/4 tsp. fine grain (table) salt
1/4 tsp. ground cinnamon
pinch nutmeg
2 Tbsp. poppy seeds
2 cups pitted and diced plums (from about 3/4 lb. Italian prune plums, though any variety would do)
turbinado sugar, for topping (optional)

DIRECTIONS

1. Preheat oven to 375 F. Line a 12-cup muffin pan or coat with cooking spray.

2. In a large bowl whisk together the egg and sugars. Stir in the butter (or applesauce) and sour cream (or yogurt). In a separate bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and poppy seeds. Add the dry ingredients to the wet and stir until just combined and still a bit lumpy. Fold in the plums.

3. Divide batter among the prepared muffins cups. Sprinkle with a small amount of turbinado sugar (optional). Bake for 15-18 minutes in the preheated oven until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for several minutes before removing to a wire rack to cool completely.

Makes 12 muffins.

(Adapted from The Smitten Kitchen Cookbook)