Prune Muffins

These no-fuss prune muffins taste like something your grandmother pulled from the oven on a Saturday morning. Brown sugar and white sugar together give a gentle sweetness with a hint of caramel, while nutmeg adds a warm, cozy note that pairs naturally with the soft, jammy chunks of cooked prune scattered through the batter.

The method couldn’t be simpler. Mix everything together and bake. No creaming butter, no folding in stages. The high oven heat gives you a nice domed top with a slight crunch while the inside stays tender.

Using cooked and well-drained prunes is important. Raw prunes would be too firm and chewy. Cooking them first softens them so they almost melt into the muffin as it bakes.

Kitchen Tips

• Drain the cooked prunes thoroughly. Excess moisture makes the muffins gummy
• Chop the prunes into small pieces so every bite gets some fruit
• Don’t overmix the batter. Stir just until the flour disappears for the lightest texture
• Fill muffin cups about two-thirds full for a good rise

Variations

• Add a pinch of cinnamon or allspice alongside the nutmeg
• Fold in chopped walnuts or pecans for crunch
• Swap prunes for chopped dried figs or dates for a different dried fruit flavor