3/4 cup white sugar or caster sugar ( plus 2 tablespoons sugar )
3/4 teaspoon ground cinnamon
2 cups of plain flour
1 tablespoon baking powder
1/2 teaspoon salt
Pinch of ground nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup milk
1/2 cup unsalted butter, melted and cooled
3 ripe red plumbs, pitted and cut into small chunks
Preheat oven to 180 degrees. Line a 10 cup standard muffin tin with paper liners, set a side.
Combine 2 tablespoons sugar and cinnamon in a small bowl – set aside.
In a large bowl, whisk dry ingredients and set aside.
In another bowl, whisk together eggs, vanilla, and milk. Whisk in cooled melted butter.
Using a rubber spatula, fold the egg mixture into the flour mixture until just combined.
Fill each muffin cup to just half way and distribute the plum pieces evenly over the batter.
Spoon remaining batter on the top and sprinkle the tops with reserved cinnamon-sugar mixture.
Bake rotating the pan half way through, until the muffins are puffed and golden brown.
Test the muffins with a cake tester – make sure the center of the muffin comes out clean.
Bake for 15 to 17 minutes
Transfer to a wire rack to cool. Serve warm.