Plum poppy seed muffins from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 12) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Apollonia on October 02, 2025

    A bit virtuous tasting (not a bad thing in a muffin, IMHO), but with nice level of sweetness and crunch from the poppy, we enjoyed these. I should have read the notes and used muffin liners; my fruit stuck. I'd make again, but not sure I'd faff with browning the butter --- we really couldn't taste it.

  • lholtzman on September 12, 2024

    I used the smaller plums from the farmers market as suggested. I like that these aren’t too sweet and a bit more rustic tasting.

  • anya_sf on September 11, 2021

    Plums and poppy seeds are a great combination. I used all white whole wheat flour and 2% Greek yogurt. Got 11 muffins, baked 20 min. My plums weren't the greatest but they were good here.

  • Meags on September 06, 2021

    Delicious! I made two batches - one with browned butter and one with plain melted. There is a little taste difference, but not so much that the recipe requires browning the butter. I would also bake at 400° instead of 375°.

  • michalow on May 20, 2021

    As I impatiently waited for my butter to brown, I wondered whether these muffins would be worth it. They are. I used frozen blackberries instead of plums, and these needed 24 minutes in my oven. Skipped the cinnamon and added 1/4 tsp of fiori de siciia flavoring.

  • Lsblackburn1 on September 17, 2018

    Yum! I made 9 because that was the size of my muffin tin. Baked a bit longer but still came out perfectly. Also did them in papers because I’m too lazy to butter up the tins!

  • Lepa on August 27, 2017

    We enjoyed these muffins. Like other posters, I appreciated the fact that they were not overly sweet. I thought they were just right. Next time I will bake these in baking cups because I found that the fruit stuck to the pan so some muffins had chunks missing from the bottom.

  • Silverscreensuppers on August 19, 2017

    Everyone at work loved these - I made them in cup cake cases as I don't have a muffin tin but I think the latter would be better - perhaps I should invest...

  • Zosia on October 02, 2016

    I agree with the previous reviewers: these had good flavour and texture and were definitely muffin-like rather than cake-like.

  • texannewyorker on September 14, 2016

    REALLY liked these. They taste like muffins, not unfrosted cupcakes, which would just be sad. Nice texture!

  • Rutabaga on September 21, 2014

    I enjoyed these muffins more than most; they are delectably moist, and the browned butter and whole wheat flour really deepen their flavor. Plus, they are just sweet enough. I think other stone fruits would also work well with this batter, but tart plums add the right balance.

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