Lemon Poppyseed Plum Muffins

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My grandparents would grow italian plums on their small weekend farm. We always looked forward to early fall when we would have a short but sweet time to enjoy these little purple treats. When I found them at the local farm stand, I bought a big basket of plums and tasked myself with the best way to enjoy them. This weekend, the plums were worked into a delicious lemon and poppyseed muffin. It was a delicious combination and one I’m sure you would enjoy too! Hurry and buy some italian plums before they are gone for the year.
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Lemon Poppyseed Plum Muffins
12 standard size muffins
Ingredients for batter
12 tablespoons unsalted butter, softened at room temperature
3/4 cup fine granulated sugar
2 eggs
3 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons poppyseed
2 teaspoons fresh lemon zest
3/4 cup milk
1/4 cup buttermilk
1 1/2 cups plums, pitted and chopped, preferably italian plums

Preheat oven to 350 Degree F. Lightly grease a standard muffin tin or use paper liner. Sift together in a bowl the flour, baking powder, baking soda and salt. Stir in poppy seeds and set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine.  Using a wooden spoon to mix, alternate adding the flour mixture with the milk, buttermilk, and lemon zest. Add plums and combine, try not to over mix. Pour the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. Serve warm or cooled at room temperature.

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