Browned Butter-Plum Muffins

16 ingredients
6 steps

Ingredients

  • FOR THE MUFFINS:
  • 1/2 cups Butter (do Not Use Margarine)
  • 2 cups Plums, Pitted Then Coarsely Chopped
  • 1/4 teaspoons Ground Cardamom Or Ginger
  • 1-1/2 cup All-purpose Flour
  • 3/4 cups Granulated Sugar
  • 1-1/2 teaspoon Baking Powder
  • 1/2 teaspoons Salt
  • 1/3 cups Milk
  • 1 teaspoon Vanilla Extract
  • 2 Eggs, Slightly Beaten
  • FOR THE TOPPING:
  • 1/2 cups Chopped Pecans
  • 1/2 cups Packed Brown Sugar
  • 1/4 cups Butter Or Margarine, Softened
  • 1/3 cups All-purpose Flour

Directions

  1. 1
    1.Preheat oven to 350 F. Place paper linings into 12 regular sized muffin cups.
  2. 2
    2. In a 1-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Then remove the pan from the heat and stir in plums and cardamom or ginger. Cool completely.
  3. 3
    3. In a large bowl, mix 1-1/2 cups flour, sugar, baking powder, and salt. Stir in milk, vanilla, and eggs until just moistened. Gently stir in plum mixture. Divide batter evenly among the prepared muffin cups.
  4. 4
    4. For the topping: Toast the pecans in a small, dry pan on medium heat for 5-7 minutes, or until brown and fragrant. Meanwhile, in a small bowl mix together brown sugar and 1/4 cup butter or margarine. Pour in the pecans while still hot. Mix until combined. Add flour and stir until moistened. Spoon the topping evenly over the batter.
  5. 5
    5. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove muffins from the pan to a cooling rack. Serve warm or cool completely.
  6. 6
    Recipe adapted from Betty Crocker's Best Baking Recipes magazine.

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