READY IN: 45mins
Recipe by Lalaloula

These muffins are crispy, yet soft with a gorgeous fruity-sweet taste. They are easy to make and sure to impress guests at any occasion due to their special flavour.

Top Review by Wish I Could Cook

Yum! These are great muffins with an elegant flavor combo. I used two really soft ripe (unpeeled) plums and plain greek yogurt. I don't really know what an Amerettini is, but I found a crispy almond cookie in the grocery store called a windmill and that worked out just fine. (Probably any crumbly cookie you like would be good.) I made jumbo muffins (6) and baked them at 375 for 25 minutes. Next time I make these, I'll add more sugar as I'm quite a sweet tooth. And I'll chop my plums a little smaller -- about blueberry size would be perfect. Made for Veg*n Swap 25. Thanks for posting Lalaloua!

Ingredients Nutrition


  1. Pre heat the oven to 180°C.
  2. Wash the plums and cut them into small cubes. Crush 100g of the amarettinis in a freezer bag until they are very small. Crush the remaining 50g coarsely and put aside.
  3. Mix the small crumbs with flour and baking powder in a big bowl. Add the plums.
  4. In a second bowl mix the eggs, yoghurt, sugar and oil. Add the flour mixture.
  5. Either grease the muffin pan or line it with muffin paper bun cases. Fill in the dough and sprinkle it with the coarse biscuit crumbs.
  6. Bake the muffins for 20-25 minutes until they are golden brown.

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