Fluffy Yeast Muffins with Juicy Plums
These plum muffins are essentially small yeast cakes – light, juicy, and wonderfully aromatic. The combination of warm yeast dough, fruity plums, and delicate cinnamon sugar makes them the perfect late summer or autumn pastry.
Whether baked in the oven or on the gas grill in a cast iron muffin pan – these small cakes are effortlessly made.
Ingredients (for approx. 8–10 muffins)
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7–8 large plums
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2–3 tbsp cinnamon sugar
For the yeast dough:
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300 ml milk (lukewarm, approx. 35 °C)
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½ cube fresh yeast (approx. 21 g)
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300 g wheat flour (Type 550)
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50 g sugar
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1 egg (room temperature)
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1½ tbsp butter, melted
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1 pinch of salt
Preparation
1️. Prepare the yeast dough
Dissolve yeast in the lukewarm milk with 1 tbsp sugar and let stand for 10 minutes until it slightly foams.
Place flour, remaining sugar, and salt in a bowl.
Add egg, melted butter, and the yeast milk.
Knead everything for 5–8 minutes into a smooth, soft yeast dough.
(The dough should be elastic, but not liquid.)
Cover and let rise in a warm place for 45–60 minutes until its volume has significantly increased.
2️. Prepare the plums
Wash, pit, and halve the plums.
3️. Form the muffins
Lightly grease the muffin pan or spray with baking release spray.
Fill the cavities about 2/3 full with dough.
Press half a plum lightly into the dough.
Optionally, let rest again for 10–15 minutes.
Baking
Oven:
Bake at 175–180 °C (top/bottom heat)
for approx. 20–25 minutes.
Gas grill:
Bake with indirect heat, also at approx. 175–180 °C.
The muffins are ready when golden brown and a skewer inserted comes out clean.
4️. Finishing
Generously sprinkle with cinnamon sugar while still warm.
💡Tips
- Even more aromatic with a little vanilla in the dough
- A dollop of butter immediately after baking ensures extra juiciness
- Also delicious with apricots or cherries
- Best enjoyed fresh and still slightly warm
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