Plum Muffins

I have been meaning to trial these muffins for ages and ages and ages, finally, they’re done and I’ve nailed it.

If you’re a Hamiltonian, no doubt you’ve been to Jack’s cafe in Hillcrest. Jack’s has recently changed ownership, I’m not sure who the new owner is but the staff are super friendly, the coffee is good and you get a double stamp on your coffee card every Tuesday….loving that.

Anyhow, they make these fabulous plum and white chocolate muffins, they’ve been making them for years and they’re well worth all those empty calories. This is my version which is pretty darn close.

Now, you must use Black Doris plums(in a can). I bought the cheap brand and they were fine. This muffin mix is super sloppy, it needs to be to produce a moist muffin. When you fill your tins, it will look like they are over filled, they’re not. As long as your oven is nice and hot, the mixture will rise pretty quickly and the mix won’t slip over the sides. If that is all sounding a little messy, make the mixture go further and make 8 muffins instead of six.

Important: When they bake, they will join up and touch, you haven’t done anything wrong, that’s just cafe style sloppiness. When they come out of the oven, I cut the joins then let them cool in the tin for 5 minutes before removing them. If you have sprayed the tin well with a non stick cooking spray, with a little coercing they will pop out just fine. Let them cool upside down on the cooling rack as they are so soft and juicy they will collapse if you place them right side up. Once they are cool, turn them right side up and dust with icing sugar.

I have made massive muffins because I wanted them to look just like Jack’s. We all know ‘portion control’ tells us we should make this mixture do 12 instead, far better for you. You are big enough to make your own decisions so I shall leave that up to you.

All the best.


Plum and White Chocolate Muffins
  • 90g white chocolate, chopped
  • 5 canned Black Doris plums, chopped(remove stones!)
  • 2 cups self-raising flour
  • ¾ cup brown sugar, firmly packed
  • ¾ cup plum juice(from can)
  • ¼ cup milk
  • ½ cup canola oil
  • 1 egg
  1. Spray the muffin tins with non-stick cooking spray.
  2. Chop up the chocolate.
  3. Chop up the plums.
  4. Measure the flour into a large bowl and mix in the chocolate. Set aside.
  5. In a smaller bowl, whisk together the sugar, juice, milk, oil and egg. When thoroughly whisked, fold in the plums.
  6. Finally, mix the wet ingredients into the dry ingredients until just moistened(don't over mix).
  7. Place mixture into the prepared muffin trays and bake for about 25-30 minutes at 180C.