Plum Yogurt Muffins

Let me tell you something about muffins. Most store-bought muffins are just cupcakes in disguise. Sugar bombs with a little flour and a lot of regret. And homemade ones? They can be dry, dense, or just… boring.

These Plum Yogurt Muffins are none of those things.

We’re talking Greek yogurt for moisture and tang. Olive oil instead of butter for richness and a tender crumb. Coconut sugar for a lower-glycemic sweetness. And fresh plums? They burst into jammy pockets of tart-sweet perfection.

The batter comes together in one bowl. No electric mixer required. Just a whisk, a spatula, and ten minutes of your time. Then you bake, cool, and suddenly you have nine perfect muffins that taste like summer.

They’re not too sweet. They’re not too dense. And they’re meal prep gold. Make a batch on Sunday, grab one for breakfast all week, and pretend you have your life together.

Let’s bake.

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Why You’ll Love This Recipe

1| One bowl. No stand mixer. No complicated steps.

2| Greek yogurt = moist muffins. Yogurt keeps them tender for days.

3| Olive oil instead of butter. Heart-healthy and makes the crumb beautiful.

4| Coconut sugar. Lower glycemic than white sugar. Still sweet.

5| Fresh plums. Jammy, tart, sweet, and so good.

6| Meal prep friendly. Make 9 on Sunday. Eat all week.

8| Freezes beautifully. Stock your freezer for emergency muffin needs.

Try my Whole-Grain Banana Yogurt Muffins recipe.

What You’ll Need to Make

You’ll need a 12-hole muffin tray, paper liners (or a silicone tray), a large bowl, a separate small bowl, a whisk, a spatula, and a wire rack for cooling.

Ingredients (Makes 9 muffins – or 12 smaller ones):

Dry ingredients:

• 9.7 oz. (275g) all-purpose flour
• 2 tsp. baking powder
• ½ tsp. baking soda
• 3.5 oz. (100g) coconut sugar

Wet ingredients:

• 2 eggs
• 3.4 fl oz. (100ml) olive oil
• 8.8 oz. (250g) Greek yogurt

Fruit:

• 11.3 oz. (320g) plums, stone removed, chopped

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What You’ll Need to Do

Prep Time: 10 mins | Cook Time: 20 mins | Serves: 9 (or 12 smaller muffins)

Alright, let’s make some muffins that’ll ruin bakery versions for you forever.

1| First, preheat your oven to 350°F (180°C). Line a 12-hole muffin tray with paper liners. Or use a silicone muffin tray no liners needed.

2| Now grab a large bowl. Sift in the flour, baking powder, and baking soda. Sifting gets rid of lumps and makes your muffins lighter. Then stir in the coconut sugar.

3| In a separate bowl, whisk together the eggs, olive oil, and Greek yogurt until smooth. It should look like a thick, pale yellow liquid.

4| Pour the wet ingredients into the dry ingredients. Stir slowly until just combined. Here’s the important part do not overmix. A few streaks of flour are fine. Overmixing = dense, tough muffins. We want tender.

5| Now gently fold in the chopped plums. A few turns of the spatula is enough. Save a few plum pieces to place on top of the muffins before baking it looks pretty and tells people what’s inside.

6| Divide the batter equally among the muffin cups. You’ll fill about 9 cups if you want full-sized muffins. Or fill all 12 for smaller muffins. Your call.

7| Bake for 18-20 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.

8| Remove from the oven and let them cool in the tray for 5 minutes. Then transfer to a wire rack to cool completely. Or eat one warm. I won’t judge.

Easy Ingredient Swaps

1| No plums? Use peaches, nectarines, apricots, or even cherries. Any stone fruit works beautifully.

2| No coconut sugar? Brown sugar, regular white sugar, or even maple syrup (reduce liquid slightly).

3| No Greek yogurt? Plain regular yogurt, skyr, or even sour cream. Dairy-free yogurt works too.

4| No olive oil? Any neutral oil avocado, grapeseed, or melted coconut oil. Vegetable oil works too.

5| All-purpose flour: Whole wheat pastry flour, spelt flour, or a 50/50 mix of white and whole wheat.

6| Gluten free: Use a good 1:1 gluten free flour blend. Add ¼ tsp xanthan gum if your blend doesn’t have it.

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Some Twist and Tweak Ideas

1| Lemon Plum: Add 1 tbsp lemon zest to the wet ingredients. Bright and fresh.

2| Almond Plum: Add ½ tsp almond extract and top with sliced almonds before baking.

3| Spiced Plum: Add 1 tsp cinnamon and ¼ tsp nutmeg to the dry ingredients.

4| Crumble topping: Mix 2 tbsp flour, 2 tbsp coconut sugar, 1 tbsp cold butter (or coconut oil). Sprinkle on top before baking.

5| Berry swap: Use blueberries, raspberries, or blackberries instead of plums.

6| Chocolate plum: Add ¼ cup dark chocolate chips along with the plums. Trust me.

7| Vegan version: Use flax eggs (2 tbsp flax + 6 tbsp water), dairy-free yogurt, and maple syrup instead of coconut sugar.

Try my Breakfast Egg Sausage Muffins recipe.

Some Helpful Tips

1| Don’t overmix the batter. I said it already, but I’ll say it again. Stir until just combined. Lumpy batter = tender muffins. Smooth batter = hockey pucks.

2| Use ripe but firm plums. Mushy plums will turn into jam (not necessarily bad, but different). Ripe but firm holds its shape.

3| Chop plums into small pieces. Bite-sized chunks distribute better. No one wants one giant plum bite and then nothing.

4| Sift your dry ingredients. Baking powder and soda clump. Sifting ensures even distribution.

5| Fill the tray correctly. 9 muffins = fuller, taller muffins. 12 muffins = smaller, more modest muffins. Both work.

6| Let them cool in the tray. 5 minutes, then move to a wire rack. Cooling in the tray too long makes the bottoms soggy.

Try my Cheesy Bacon and Veggies Breakfast Muffins recipe.

Some Budget-Friendly Tips

1| Plums on sale. Summer is peak plum season and cheapest. Buy extra, chop, and freeze for later.

2| Greek yogurt in bulk. Big tubs are cheaper than individual cups. Use leftovers for breakfast or other baking.

3| Coconut sugar from bulk bins. Cheaper than jarred. Regular brown sugar is even cheaper.

4| Olive oil is an investment. A bottle lasts for months of baking and cooking. Store-brand is fine.

5| Freeze extra muffins. Make a double batch when plums are cheap. Freeze half. Future you will be so happy.

6| Use muffin liners. They’re cheap and save you from scrubbing the tray.

Try my Almond Blueberry Oat Muffins recipe.

Some Serving Ideas

1| Breakfast on the go. Grab a muffin and some coffee. Breakfast done.

2| Afternoon snack. Perfect with tea or iced coffee.

3| Kids lunchbox. A sweet treat that’s not junk.

4| With butter. Split a warm muffin, add a pat of butter. Simple and incredible.

5| With Greek yogurt. Crumble a muffin over yogurt for breakfast parfait vibes.

6| Dessert. Warm one up, add a scoop of vanilla ice cream. Now we’re talking.

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Some Storage and Reheating Tips

These muffins are meal prep royalty.

Fridge: Store in an airtight container for up to 6 days. The yogurt keeps them moist.

Freezer: Freeze for up to 3 months. Wrap individually in plastic wrap or place in a freezer bag with parchment paper between layers.

Thawing: Leave on the counter for 30 minutes. Or microwave frozen for 20-30 seconds.

Reheating:

• Microwave (best for frozen): 20-30 seconds. Warm, soft, like fresh-baked.
• Toaster oven: 300°F for 5 minutes. Crisps the edges slightly.
• Oven: 300°F for 8-10 minutes.

Do not refrigerate unfrozen muffins for more than a week. They’ll still be safe but can dry out. Freeze extras if you won’t eat them in 6 days.

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Final Thoughts

Look, I’m not a baker. Baking is science. Cooking is art. And science scares me sometimes. But these muffins? They’re foolproof.

The Greek yogurt makes them moist. The olive oil makes the crumb tender. The coconut sugar adds sweetness without the crash. And the plums? They’re the star. Jammy, tart, sweet, and perfect.

Make these when plums are in season. Make them when you have yogurt about to expire. Make them because you want your kitchen to smell like heaven for 20 minutes.

They’re not fancy. They’re not complicated. They’re just really, really good muffins.

Now go chop some plums.

~ Danny Davis

P.S. If you try the almond extract version, let me know. That’s my wife’s favorite. She ate four in one day. No regrets.