Plum and oat muffin style cakes
Plum and oat muffin style cakes

Plum and oat muffin style cakes

Topped with crunchy Demerara Cane Sugar, these scrumptous Plum and Oat Muffins are the perfect way to start the day.




20 Mins


25 Mins


for the topping

  • 25g plain flour
  • 15g (0.5oz) butter
  • 20g Tate & Lyle Demerara Sugar

for the cakes

  • 300g fresh plums (halved and stoned)
  • 200g plain flour
  • 1 tbsp baking powder
  • 50g jumbo oats
  • 75g butter (softened)
  • 100g Tate & Lyle Light Soft Brown Sugar
  • 2 medium eggs
  • 100ml milk
  • 1 tsp vanilla extract


  1. Pre-heat the oven to 190C/Fan170°C, 375°F, Gas 5
  2. Line a muffin tin with paper cases. To make the topping, rub all the topping ingredients together to make a crumble mixture. Cut the plums into rough chunks. Sift the flour, baking powder into a bowl and stir in the oats.
  3. Put the butter and Tate & Lyle Light Soft Brown Sugar into a bowl and whisk until pale and creamy.
  4. Gradually add the eggs and when smooth add the flour mixture then fold in the milk, vanilla and chopped plums. 
  5. Spoon the mixture into the paper cases and top each with a little of the crumbly topping.  Bake for 25 minutes until well risen and golden. Transfer to a wire rack and cool before serving.


These muffins freeze nicely, so they're great for a quick, weekday breakfast!