3/4 cup + 2 tbsp sugar
3/4 tsp ground cinnamon
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/8 tsp freshly ground nutmeg
2 eggs, at room temp
1 tsp vanilla
3/4 cup milk
1/2 cup melted butter
3 ripe plums, pitted and cut into small chunks.
Preheat the oven to 375 degrees.
Line 10 of a standard 12-cup muffin tin with muffin liners. Set aside.
In a large bowl, combine 3/4 cup sugar, 1/4 tsp cinnamon, flour, baking powder, salt, and nutmeg. Set aside.
In another large bowl, whisk together eggs, vanilla, milk, and melted butter. (Make sure the melted butter is cool before you add it.)
Fold the egg mixture into the flour mixture with a rubber spatula. Divide the batter evenly.
Divide one half of the batter evenly among the 10 lined muffin cups.
Add a layer of plum pieces to each.
Divide the remaining half of the batter over the layer of plums.
Combine the remaining 2 tbsp sugar and 1/4 tsp of cinnamon in a small bowl. Sprinkle over the muffins.
Bake for 15 – 20 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean. If the first comes out clean, test the rest of the muffins thus; if not, add another few minutes.
Leave to cool in the muffin tin for 5 to 10 minutes before removing from tin and transferring to a wire rack to cool completely.
(Sorry that I don’t have pictures of the baked muffins… they were all eaten up before I realized I hadn’t gotten a picture of them. Except for pictures of people eating them, and they’re a bit blurry, so I didn’t bother uploading them… At any rate, the muffins seemed to be a hit.)