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The Smitten Kitchen Recipe: Plum Poppyseed Muffins

We were delighted when Deb Perelman, author of the popular  The Smitten Kitchen Cookbook—and—shared this delicious recipe for Smitten Kitchen Plum Poppyseed Muffins with Your Teen. Really, what teenager doesn’t love a sweet and scrumptious muffin? And these are easy to make and wholesome, too. Yum.

Makes 12 standard muffins


  • 6 Tbsp unsalted butter, melted and browned and cooled, plus butter for muffin cups
  • 1 large egg, lightly beaten
  • ¼ cup granulated sugar
  • ¼ cup packed dark or light brown sugar
  • ¾ cup sour cream or a rich, full- fat plain yogurt
  • ½ cup whole- wheat flour
  • 1 cup all- purpose flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¼ tsp table salt
  • Pinch of ground cinnamon
  • Pinch of freshly grated nutmeg
  • 2 Tbsp poppy seeds
  • 2 cups pitted and diced plums, from about ¾ pound  Italian prune plums (though any plum variety will do)


1. Preheat your oven to 375 degrees. Butter twelve muffin cups.

2. Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour cream mixture until it is just combined and still a bit lumpy. Fold in the plums.

3. Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.

4. Enjoy!

Do Ahead: Generally, I think muffins are best on the first day, but these surprised me by being twice as moist, with even more developed flavors on day two. They’re just a little less crisp on top after being in an airtight container overnight.

Excerpted from The Smitten Kitchen Cookbook by Deb Perelman. Copyright © 2012 by Deb Perelman. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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