Wholesome Cornbread Plum Muffins

Wholesome Cornbread Plum Muffins


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Grab one of these little beauties on your way to work for a nourishing, guilt-free morning snack. No need to raid the vending machine; the combination of corn, yogurt and plums will keep you full for hours!

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 1 1/2 C. all-purpose flour
  • 1 C. cornmeal
  • 1/2 C. whole wheat pastry flour
  • 3/4 – 1 C. sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 3/4 C. fat-free yogurt
  • 1/2 C. milk
  • 4 Tbs. butter, room temperature
  • 2 eggs, room temperature
  • 2 cups plums, pitted and quartered

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You’ll need two bowls: one to combine dry ingredients and ¼ cup of sugar, and another to combine the liquids. Separately, beat the butter with a mixer until light and fluffy, adding in the remaining sugar and folding in eggs, one at a time. Switch mixer speed to low, add half the flour mixture, half the milk mixture and repeat the process. The last to go into the batter are the plums, but make sure not to overmix. Fill each cup, leaving some space for growth and bake for 22 minutes or until they lightly golden. Serve while warm, with a dollop of butter.

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