Martha Stewart’s plum coffee muffins
There is no coffee in this recipe. I suppose the title merely suggests that they are a great accompaniment for a hot cup of coffee. We had these muffins late last night. A little before 9.00 p.m., there was a news bulletin on TV that classes in elementary and high school had been suspended for today, July 28, because of expected monsoon rains triggered by typhoon “Igme”. Whether that’s the real reason, or whether the government is taking advantage of the rains to justify keeping most everyone at home to minimize chances of large protest rallies at the President’s state of the nation address in Congress, is anyone’s guess.
Anyway, the muffins…
The recipe is from Martha Stewart’s Baking Handbook. I’ve tried about half a dozen recipes from the cookbook and all have been great. Looks like I finally found a cookbook with real recipes rather than just Photoshopped food pics. I’ve done this muffin recipe before using preserved seedless plums and they were great. Just substitute fresh pitted plums and follow the same recipe to make muffins like the ones in the photo.
The obvious question is which is better — the version with the preserved plums or the one with fresh plums?
Plums are tart fruits. If you like a tartness in your muffins, the original recipe is for you. It is refreshing as you get the natural flavors of the fruit.
The muffins with fresh plums are softer and more moist because of the fruits’ natural liquid.
The drawback is that with fresh plums, the muffins are best eaten within a hour of baking. The photo above was taken this morning, about 12 hours after the muffins were baked. Unlike the version with preserved plums, the tops of these muffins were moist because the sugar in the sugar-cinnamon topping liquefied. This didn’t happen with the version with preserved plums. Hours and hours after they came out of the oven, the tops remained crusty and the sugar crystals visible to the eye.
I suppose it’s really a matter of personal preference. You might want to try both before deciding. Please don’t post comments asking for the recipe — it is already provided in the links above. 
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Hi Connie,
Thanks for sharing this. However, do you have any recipe of any other coffee muffins? The ones with real coffee in it?
Thanks again!
Sure, I do.
Mocha, actually. Soon.
Is it a coincidence or what? I’ve been eating blueberry muffins everyday since last Saturday, which my wife made from Martha Stewart’s recipe. Before that I was having rocky road ice cream for dessert every night when you had your blog on ice cream. Is The Secret working?
Let me return the question now that you mention ice cream, JMonreal. Is it a coincidence that I was thinking about learning to make home-made ice cream? LOL
How about home made ube, makapuno or mango ice cream? If you have the portable ice cream maker, maybe you’ll put Magnolia and Selecta ice cream out of business, coz everybody will be following you. …go girl.
All of that, and more hehehe Soon, soon. If I can prove it is easy to make ice cream at home, I hope people will buy less of the supermarket stuff.
Hi Connie,
i always watch Martha Stewart tv show on the Food Network and to mention Barefoot Contessa,Ina Garten.And as i begin to explore your site,im enjoying most of it.