Baked by Iris

Ingredients

For the Streusel topping:

• 80g All-purpose Flour
• 60g Unsalted Butter
• 30g Oats
• 50g Granulated Sugar
• Flaked Almonds, to top

For the Muffins:

• 220g All-purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 120g Unsalted Butter, softened
• 150g Brown Sugar
• 2 Eggs
• 130g Greek Yogurt
• 80ml Milk
• 2 tsp Vanilla Extract
• 5-6 Plums

Instructions

1. Pre-heat your oven to 180C. Line a 12-hole muffin pan with paper cases and set aside.
2. Start with making the Streusel topping. Add all ingredients in a medium bowl (except for the flaked almonds). Using your hands, pinch the ingredients together to combine until it resembles a crumb-like mixture. Do not overwork the crumb. Place in fridge until needed.
3. Cream the sugar and butter until light and fluffy. Add the eggs, one by one, making sure to mix between addition. Add vanilla extract and mix again.
4. Add the yogurt and mix – the mixture will look a little weird, but it will come together at the end. Add all the dry ingredients (flour, baking powder, baking soda and salt), mixing all together to combine. Finally, add the milk and mix one last time.
5. Chop 3-4 plums in cubes and add them to the batter. Fold gently and scoop the mixture into your prepared muffin tins.
6. Slice the remaining plums into quarters and add 2-3 on top of each muffin. Take your streusel mixture out of the fridge and top each with the crumb. Push down slightly so the crumb sticks to the muffins.
7. Finally, top with some flaked almonds and place in oven to bake for 25 minutes. Set aside to cool and enjoy! :)