I purchased some plums at the store with the intent of making a plum cake. I decided on a breakfast treat instead. A Streusel-Topped Plum Muffin recipe caught my eye. Oh yum!

The drawback in the recipe for me was that it called for heavy cream, which we try to avoid. But wait! I just found a list of dairy-based heavy cream substitues. This list had more options than I dreamed possible. So onto the muffins…

Of course, knowing me, I changed a few things in the recipe. First off, I felt that a whole cup of sugar seemed a bit more than enough for me. I dropped that down to 3/4 cup. Next off, instead of the half cup of heavy cream, I mixed together 1/4 cup of plain Greek yogurt with 1/4 cup lactose free milk (or any milk would do). My plums were pale yellow, not purple. For the topping, I left out the walnuts and the coarse sugar.

Instead of 15 muffins, this batter made 18 muffins for me. Bonus! I LOVED these muffins! They had a wonderful, cake-like, soft, delicate, moist texture. They have stayed perfectly fresh a couple of days now after baking. No need to rush scarfing these down. They are great served with coffee or tea.

Would I have changed anything else? Well, next time I might add a bit more fruit. Although they are perfectly lovely as they are, I would probably use three plums next time instead of the two that I used. The recipe could also be quite nice with other fruit as well.

Check-out the recipe at: https://www.tasteofhome.com/recipes/streusel-topped-plum-muffins/print/

As always, Happy Baking!