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Plum Chocolate Muffins

Quick, moist, fruity-chocolate muffins for busy mornings. Easy, kid-approved recipe—ready in 30 minutes for a sweet, family-friendly pick-me-up.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour 220 g
  • 1/3 cup unsweetened cocoa powder 35 g
  • 3/4 cup granulated sugar 150 g
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
Wet Ingredients
  • 1 large egg, room temperature
  • 3/4 cup buttermilk (or plain yogurt mixed with 1 tbsp lemon juice) 180 ml
  • 1/3 cup neutral oil (vegetable or canola) or melted butter 80 ml
  • 1 tsp vanilla extract
Mix-ins
  • 1 cup dark chocolate chips or coarsely chopped dark chocolate 170 g
  • 3–4 pieces ripe plums, pitted and cut into 1/2-inch pieces about 1 1/4 cups
  • Optional: coarse sugar for sprinkling on top

Method
 

Preheat and Prep
  1. Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease the wells lightly.
Dry Mix
  1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure there are no lumps of cocoa.
Wet Mix
  1. In a separate bowl, beat the egg lightly, then stir in the buttermilk, oil (or melted butter), and vanilla.
Combine
  1. Pour the wet ingredients into the dry ingredients and fold gently until mostly combined. A few streaks of flour are fine — over-mixing will make the muffins tough.
Add Chocolate and Plums
  1. Fold in 3/4 of the chocolate chips and the diced plums. Save the rest of the chips to sprinkle on top. If the batter looks thick, a splash (1–2 tbsp) more buttermilk can loosen it.
Fill Tins
  1. Spoon the batter into prepared muffin cups, filling them about 3/4 full. Top each with a few reserved chocolate chips and a tiny sprinkle of coarse sugar if you like a crunchy top.
Bake
  1. Bake for 18–25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back. Watch the first batch closely — ovens vary.
Cool and Enjoy
  1. Let muffins cool in the pan for 5–7 minutes, then transfer to a wire rack. These are excellent warm, with the chocolate still melty.

Notes

Use slightly firm-ripe plums so they hold shape while baking. If plums are extremely juicy, toss them in a teaspoon of flour to help prevent sinking. If you prefer milk chocolate, it works too — go with your taste.