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Y SEED MUFFINS
PLUM POPPY SEED MUFFINS
yield: 12 standard muffins

6 tablespoons (3 ounces or 85 grams) unsalted
butter, melted and browned
and cooled, plus butter for muffin cups
1 large egg, lightly beaten
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) packed dark or light brown sugar
¾ cup (180 grams) sour cream or a rich, full- fat
plain yogurt
½ cup (60 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon table salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
2 tablespoons (20 grams) poppy seeds
2 cups pitted and diced plums, from about ¾ pound
(340 grams) Italian prune plums (though any plum
variety will do)

Preheat your oven to 375 degrees. Butter twelve
muffin cups.
Whisk the egg with both sugars in the bottom of a
large bowl. Stir in the melted butter, then the sour
cream. In a separate bowl, mix together the flours,
baking powder, baking soda, salt, cinnamon, nutmeg,
and poppy seeds, and then stir them into the sour
cream mixture until it is just combined and still a bit
lumpy. Fold in the plums.
Divide batter among prepared muffin cups. Bake for
15 to 18 minutes, until the tops are golden and a
tester inserted into the center of a muffin comes out
clean. Rest muffins in the pan on a cooling rack for
2 minutes, then remove them from the tin to cool
them completely.
do ahead
Generally, I think muffins are best on the first day,
but these surprise me by being twice as moist, with
even more developed flavors, on day two. They’re
just a little less crisp on top after being in an airtight
container overnight.

Excerpted from THE SMITTEN KITCHEN COOKBOOK by Deb Perelman.
Copyright © 2012 by Deb Perelman. Excerpted by permission of Knopf, a
division of Random House, Inc. All rights reserved. No part of this excerpt may
be reproduced or reprinted without permission in writing from the publisher.