Mini Muffins with Muscovado Sugar and Baked Plums
Baking and Desserts | French cuisine
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
12
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.
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