This is a great tasting little muffin that my neighbors (and I!) loved. You can’t really tell that the fruit are prunes because they are in small pieces. The cinnamon and walnut topping adds a lot of dimension and flavor too.
I made these 20 years ago and just recently converted them to gluten free. If you don’t have issues with gluten, you can just use “regular” flour in place of the GF Flour Mix.
These mix up like any other muffin- the only thing slightly unusual is that you add the prune pieces to the dry flour mixture and stir them around in there so they stay separate and don’t clump together.
I know I don’t usually use sour cream in my recipes but it tastes great in these muffins. I’m sure you could substitute yogurt for the sour cream if you would rather.
I think you will love these muffins!
As usual, I always make my muffins in mini size muffin tins. This recipe makes 36 of that small size muffin.
I shared this recipe with Full Plate Thursdays at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Sweet Tooth Friday at Alli “N Son, Gluten Free Wednesdays at The Gluten Free Homemaker, Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Finer Things Friday at The Finer Things In Life
Prune And Sour Cream Muffins
Preheat oven to 375 degrees
Stir together sugar, cinnamon and walnuts for topping and set aside
1 and 1/2 tablespoons white sugar
3/4 teaspoon cinnamon
3 tablespoons finely chopped walnuts
Stir dry ingredients together:
2 cups GF Flour Mix*
3/4 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
Add chopped prunes and walnuts to flour mixture and stir so prunes are not stuck together:
1 cup chopped pitted prunes
1/2 cup chopped walnuts
In separate bowl mix wet ingredients welll so batter is smooth (I used my immersion blender)
1 large egg
1 large egg yolk
1 cup sour cream (I’m sure you could probably use yogurt)
6 tablespoons unsalted butter, melted
4 tablespoons rice milk or water
1 teaspoon vanilla
Add flour mixture to blended wet ingredients and stir until smooth.
Prepare 3 mini muffin pans with 36 paper liners and fill with batter.
Sprinkle top of batter with reserved topping mixture. Press to batter so topping doesn’t fall off of muffin.
Bake 20 minutes at 375 degrees with muffin pans all on one oven rack.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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Hi Andrea,
This muffin would be delicious. Those prunes would make the muffins very moist plus giving them a special flavor, great recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a wonderful week end!
Mini muffins are my favorite way to make them. These sound moist and delicious.
Thank you so much for your nice comments Miz Helen!
Thank you Lisa!
Andrea, those look really good. I’d have to find a dairy free substitute for the sour cream. I haven’t looked for one specifically, but if there’s not a sour cream sub, I could probably use coconut milk yogurt. Thanks for linking up.
Thank you Linda! I’m sure the coconut milk yogurt would be great in these!