Mini Muffins with Muscovado Sugar and Baked Plums

Baking and Desserts | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

It is recommended to use baking molds with removable bottoms.

Ingredients

Butter - 6.3 oz
Muscovado Sugar - 8.8 oz
Sugar - 4.4 oz
Lemon - 1 piece
Vanilla salt - 1 teaspoon
Sour Cream - 6.3 oz
Farm fresh eggs - 2 pieces
Wheat Flour - 6.3 oz
Baking Powder - 0.1 oz
Plums - 6 pieces

Step by Step guide

Step 1

Cream together the muscovado sugar (150 g) and refined sugar with the butter until smooth. When the mixture lightens, add the vanilla and finely grated zest of 1 lemon.

Step 2

Add the eggs one at a time to the mixture, then add the sour cream. Mix thoroughly.

Step 3

Gradually add the flour mixed with baking powder to the mixture and knead until it reaches a dough consistency.

Step 4

Grease the mini cake molds with butter and lightly dust with flour. Spoon the batter into the molds.

Step 5

Thinly slice the plums and place them in the batter so that they do not just lie flat on top, but rather the pointed end is inserted at a slight angle into the batter, almost completely submerged. Insert the slices parallel to each other with a small gap (about half a plum per muffin). Sprinkle the remaining muscovado sugar on top.

Step 6

Bake in the oven at 347°F until golden brown (about 20-25 minutes). Once the muffins are ready, cool for 5 minutes at room temperature and remove from the baking molds.