Browned Butter Sourdough Plum Muffins

This is the best muffin recipe. I promise. This plum sourdough muffin combines everything that is perfect about muffins. The sweetness of the muffin with the bite from the sourdough, along with the browned butter and plums. YUM. I promise you will love these muffins and start making them regularly.

Sourdough discard in anything is good, but there’s something that sourdough does to muffins. It gives the muffins a whole new level of softness and moistness. The flavor that these muffins have are unreal.

The crumb topping is always a must on a muffin. It takes it from being a regular muffin to a fancy muffin, and I will stand by that. I think people often think of crumb toppings as being really difficult, but they are actually the easiest part of this muffin recipe (and these muffins are SO easy to make).

Do you think of muffins and think of Sunday morning? Or is that just me? Maybe it’s because I grew up with Sunday Morning blueberry muffins but there’s something about muffins that just makes me think of relaxing on a cozy weekend morning. I hope you make these muffins, along with a cup of coffee and relax. Enjoy!

Browned Butter Sourdough Plum Muffins

UB March 02, 2022

Browned butter, sourdough, plums, and more butter. These muffins are soft and moist in the middle with a crunchy buttery crumble topping. The sweetness of the muffin with the sourdough creates the perfect breakfast treat. Pair with a cup of coffee and fresh fruit to create the easiest and most delicious Sunday morning breakfast!

Prep Time 20 Minutes
Cook Time 30 Minutes
Total Time 50 Minutes
Makes 12 Muffins
Calories 350 kcal

Ingredients

2 cups diced plums
2 cups all purpose flour
1 cup granulated sugar
Zest of 1 whole lemon
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 tbsp cornstarch
½ cup butter, browned
1 cup sourdough starter
2 tbsp brown sugar
2 tbsp cream cheese
1 tbsp vanilla
2 eggs
4 tbsp butter partly melted
½ cup sugar
½ cup flour
Ingredient #1

Instructions

In a cast iron skillet, brown the butter. It will smell like hazelnut and everything good in life when it starts to get foamy and brown
Once the butter is browned and removed from heat, let it cool for 10 min.
While the butter cools put the sourdough starter and brown sugar in a bowl together and mix well. Set aside.
Mix all dry ingredients together, flour, sugar, baking soda, salt, lemon zest, baking powder and cornstarch.
Once butter has cooled add it to the sourdough along with the eggs, vanilla, and cream cheese. Mix well.
Mix the wet and dry ingredients together and fold in the plums.
Make the crumb topping by mixing together the butter, sugar, and flour. Mix with a fork until the crumbs start to form.
Use butter or parchment paper to line the muffin tins, fill the muffin mixture in about ¾ of the way full. Add the crumb topping.
Bake at 350 for 30 -35 minutes or until a toothpick comes out clean.

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