Plum Muffin

For more even muffins, if available, warm the muffin tin in the oven while preheating.

Using paper cases in the tin helps the muffins keep a nicer shape.

Very juicy plums can be briefly drained on kitchen paper so the batter doesn't get soggy.

Butter and egg should ideally be at room temperature for a smoother mixture.

Stir only until everything is combined to keep the muffins tender.

Overmixing will make the muffins dense.

A few plum pieces on top look especially pretty and will lightly caramelize.

Toothpick test: if a wooden skewer (not inserted through a plum) comes out clean, they're done.

This lets them settle and makes them easier to remove from the tin.

Sprinkle powdered sugar just before serving so it doesn't soak in.