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Sugarplum Muffins

Sue Lau
Prep Time 15 mins
Cook Time 16 mins
Course Bread, Breakfast, Muffins, Quick Bread
Cuisine American
Servings 24


  • muffin tins
  • paper cupcake liners


Muffin Batter:

  • 2 tablespoons plum jam melted and cooled
  • 2 tablespoons brandy
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup cooled melted butter
  • 1-1/2 cups milk
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground ginger


  • 1/2 cup plum preserves or jam


  • 1/2 cup Bob's Red Mill sparkling sugar


  • Preheat oven to 400F.
  • Mix together the wet and dry ingredients for the batter, then combine and stir until just mixed.
  • Fill the cups in a greased or paper liners in a muffin tin (20-24 count or 2 pans) half way, and top with one teaspoon of jam on each.
  • Cover the jam with remaining batter and sprinkle with coarse sugars.
  • Bake for 20 minutes or until a toothpick can be inserted and removed without wet batter clinging to it.
  • Cool in pan ten minutes then turn out and finish cooling on a wire rack.


From the kitchen of palatablepastime.com
Keyword Christmas