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Prune Muffins

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“I love this little muffin!! A grand prize winning recipe by Betty Watts of PEI, source: Saltscapes magazine, Canada's East Coast Magazine. Betty says these muffins are best served the day after they are made, I like them anytime, especially warm from the oven! I have updated the directions as the result of the first review. I often add 1/2 cup of chopped pecans to the dry ingredients, I love nuts!”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. My helpful hint! I like to prepare the prunes before I start baking, sometimes even the night before I chop the prunes, sprinkle with two tablespoons of water, stir and let sit until needed. I find it makes them much more moist, if there is any liquid left in the dish after I spoon the prunes into the flour mixture I add it to the bowl of liquids.
  2. In a large bowl, combine prunes, flour, baking powder, salt, cinnamon and sugar.
  3. In a bowl blend together beaten egg, sour cream and melted butter.
  4. Add to dry ingredients and stir just until well blended, but do not overmix.
  5. Batter will be firm like a stiff drop cookie dough.
  6. Fill 12 greased medium-size muffin tins about 3/4 full; you will need to use a spoon and knife to do this as the dough is very thick.
  7. Bake 15 - 20 minutes in 375 degree oven, or until golden brown.
  8. Let sit in pans for a couple of minutes before turning out, they will be easier to handle when dipping in the topping.
  9. While hot, dip muffin tops into the 1/4 cup melted butter, then sugar and cinnamon mixture.
  10. Note: I use about 1/3 cup of sugar and find that is sufficient, or you can double dip and have a nice crunchy topping.
  11. Delicious!

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