Ingredients
Scale
Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ½ cup vegetable oil
- 1 cup demerara sugar
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon pure almond extract
- ½ cup almond milk
- 2 heaping cups plums, peeled and diced into large pieces
Topping
- ¼ cup demerara sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup Homemade Almond Paste, divided, or more
Instructions
- Preheat oven to 350 degrees F. Oil 10 cups in a muffin tin generously. In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, ginger, and salt. In a large bowl, combine oil, sugar, eggs, extracts, and milk. Stir until fully combined. Add flour mixture to sugar mixture and stir until a batter forms. Fold in plums.
- Using a regular ice cream scoop, scoop batter into prepared muffin cups, filling all the way to the top, dividing remaining batter among cups. Form 10 balls from roughly half of the almond paste. They should not be very big. Push them down into the center of each muffin, so the batter covers them entirely.
- Make the topping. In a small bowl, combine remaining almond paste (about ¼ cup) sugar, flour, and cinnamon. Mix with fingers until there are only very small lumps. Distribute evenly among muffins, pressing gently into the batter. Bake for 20-25 minutes until a toothpick inserted in the center of the muffins comes out with only a few moist crumbs, rotating halfway through if necessary. The topping will still look like flour, but will taste amazing. May be stored at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for 15-20 minutes.
- Prep Time: 20 mins
- Cook Time: 25 mins