Cornbread Muffins with Sugar Plums

The dreaded night shift has started again. For the next four weeks, Joel will work from 7pm-8am. Then the poor guy has to come home to a house with a wide awake toddler and two wound up puppies and try to sleep. Poor guy. But that also means that for the next four weeks, I get the whole bed to myself! Muahahaha! Ok, that’s entirely not true. Because the other half of the bed has already been claimed by two pups who repeatedly change positions, steal my blankets and have to touch as much of me as possible the entire night. So, really, I have less bed space than before.

Have you ever just listened to the night noises around you? I have discovered that night time is not as quiet as you think it should be. Especially when you live in an apartment building. On a busy street. That happens to be across from a post office. Did you know that post offices get mail at all hours of the night? Including 3am on a Sunday morning?! It’s true! So, if you happen to be a delivery driver making deliveries in the middle of the night, I know you are tired, but do you think you could please please slam your doors just a tiny bit quieter? I would really thank you! I might even make you some muffins!

What do you get when you cross a slightly sweet cornbread with a fruit studded muffin? You get these amazing little gems! The slightly crumbly texture of these muffins is reminiscent of cornbread, but the pockets of sweet juicy plums make these muffins close to candy. Enjoy them straight from the oven, or warmed up and slathered with a bit of butter (and honey?) for a great morning (or afternoon) treat!

Cornbread Muffins with Sugar Plums (adapted from The America’s Test Kitchen Healthy Family Cookbook)

1 1/2 cups flour
1 cup cornmeal
1/2 cup whole wheat pastry flour
3/4 cup – 1 cup sugar (depending on how sweet your plums are)
1 TBSP baking powder
1/2 tsp baking soda
1/2 tso salt
3/4 cup yogurt
1/2 cup milk
4 TBSP butter, at room temperature
2 eggs, room temperature
2 cups plums, putted and quartered (about 3 plums)

*I substituted the cornmeal and pastry flour for masa (tamale mix) and it worked great!*

Preheat oven to 375 degrees.
Prepare your muffin tin as desired.

In a medium bow, combine the flours, 1/4 cup of the sugar, baking soda, baking powder, and salt.
In another bowl, stir together the yogurt and milk.
In yet another bowl, beat the butter until pale and light, add in the remaining sugar and beat until well combined, light, and fluffy.
Scrape down the sides of the bowl.
Beat in the eggs one at a time.
Reduce mixer speed to low, add half of the flour mixture and mix until just combined.
Add half of the milk and mix until just combined.
Repeat with the remaining flour and milk.
Finally, fold in the plums, mixing until just barely combined.

Spoon the batter into the prepared muffin tins, filling each cup nearly to full.
Bake for 22 minutes, or until a toothpick inserted in comes out with just a few crumbs.


  • Reply
    February 17, 2012 at 4:47 PM

    They look and sound so good!

  • Reply
    Ilan (IronWhisk Blog)
    February 18, 2012 at 4:05 AM

    Nice pancakes!

  • Reply
    Katherine Martinelli
    February 20, 2012 at 4:45 PM

    I can't believe your husband has to work the night shift! Oy. Well, at least he gets to come home to these muffins 🙂 Thanks for linking up at my breakfast blog hop! Pinned 🙂

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