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Plum and coconut muffins


Makes: 12
timePrep time: 45 mins
timeTotal time:
Plum and coconut muffins
Recipe photograph by Kris Kirkham

Plum and coconut muffins

These muffins are lovely and light. They're best eaten on the same day, but we don't think that'll be a problem!

Makes: 12
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
395Kcal
Fat
20gr
Saturates
13gr
Carbs
47gr
Sugars
27gr
Fibre
2gr
Protein
6gr
Salt
0.8gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 300g plain flour
  • 3½ tsp baking powder
  • 200g caster sugar
  • 50g desiccated coconut, plus extra
  • 1 large egg
  • 220ml buttermilk (or use natural yogurt)
  • 125g butter, melted and cooled
  • zest of 1 lemon
  • 250g plums (about 3 or 4), stoned and finely diced
For the frosting
  • 50g soft butter
  • 250g full-fat soft cheese
  • 75g icing sugar
  • 1 tbsp lemon juice
  • 2 plums, halved, stoned and thinly sliced

Step by step

Get ahead
Best eaten on the same day.
  1. Line a 12-hole muffin tin with deep muffin cases or squares of nonstick baking paper. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Sift the flour, baking powder and a pinch of salt into a large mixing bowl and stir in the caster sugar and coconut. Make a well in the centre of the ingredients.
  3. Break the egg into a mixing jug, add the buttermilk, melted butter and lemon zest and whisk together lightly with a fork.
  4. Pour the egg and buttermilk mixture into the bowl of dry ingredients, add the diced plums and stir together swiftly until only just mixed. A few lumps won’t hurt, just take care not to overmix. Divide the mixture between the muffin cases and bake for 20-23 minutes until golden brown and cooked through. Transfer to a wire rack and leave to cool.
  5. For the frosting, beat the butter in a bowl until smooth and creamy. Add the soft cheese, sift and add the icing sugar and add 2 teaspoons of the lemon juice; beat once more until smooth. Chill until the muffins have completely cooled.
  6. Spread the frosting over the top of each muffin. Toss the sliced plums in the remaining lemon juice, drain briefly on kitchen paper and then use to decorate the top of each muffin. Scatter with a little coconut (toasted if you wish) and eat on the day of baking.

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