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Roasted Plum Hazelnut Streusel Muffins

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  • Author: Bake to the roots
  • Prep Time: 45
  • Cook Time: 35
  • Total Time: 90
  • Yield: 12 1x

Ingredients

Scale

For the dough

  • 1 cup (130g) spelt flour
  • 1 cup (130g) all-purpose flour
  • 1/2 cup (115g) ground hazelnuts
  • 3/4 cup (165g) muscovado sugar
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 tsp. ground cardamom
  • 2 large eggs
  • 4 tbsp. browned butter, melted and cooled
  • 4 tbsp. vegetable oil
  • 1 cup (240ml) buttermilk
  • 1 cup roasted plums (about 3 cups fresh plums)

For the streusel

  • 2 tbsp. butter, melted
  • 2 tbsp. muscovado sugar
  • 2 tbsp. ground hazelnuts
  • 2 tbsp. all-purpose flour

Instructions

  1. Start wit the roasted plums (you can roast the plums couple days in advance and keep them in an airtight container in the fridge). Preheat the oven to 390°F (200°C). Cut plums in half, remove pit and place them on a baking sheet lined with baking parchment. Rost in the oven for about 20 minutes.
  2. In a small sauce pan melt the butter. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter – it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning. Let cool. In a bowl mix flours, salt, cardamom and baking powder. Set aside.
  3. In a large bowl beat eggs and sugar until light and fluffy. Add butter and oil and mix until well combined. Add buttermilk and mix again. Add the wet ingredients to the flour and gently mix until just barely combined. Do not overmix as this leads to a chewy muffin. Let batter rest in the fridge for 20 minutes.
  4. Preheat the oven to 425˚F (220°C). Line a muffin tin with paper liners. Mix together streusel ingredients until crumbles form. Set aside. Puree half of the roasted plums until smooth and liquid. In a separate bowl, mash the rest with a fork, make sure to keep some chunks here and there.
  5. Fill each liner one third full. Add some of the roasted plums on top and cover with some more of the batter. The paper liners should be almost filled completely. Add some roasted plum puree on top and sprinkle with the streusel. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a cooling rack.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/roasted-plum-hazelnut-streusel-muffins/