Plum Coffee Cake Muffins - Being Martha

When I decided to make these muffins, I was a bit skeptical.  I am not a huge fan of baked fruit, but I am getting better.  The galette really helped seal the deal for me that baked fruit (if done well) could be pretty darn good.  And, it just so happened that I had plums in my refrigerator!

Cut up three plums…leave the skin on.


 Combine dry and wet ingredients separately.  Then, fold with a spatula the wet and dry ingredients together.  Do not over mix.

TIP:  Folding is NOT stirring!  Below is a tutorial that might be helpful.

Folding Ingredients Tutorial

Fold In Wet Ingredients

Okay…gadget time!  This product below is the best for spraying your baking pans.  Everything comes right out of the pan!  You can thank the local Williams Sonoma sales lady for telling me about it.  It really works great.  You can buy it here.

Favorite New Product

Remember…this recipe is only for ten muffins.  Spoon half of the mixture into the muffin tin and then place the plums on top.

Add Plums to Muffins

Spoon the other half of the mixture over the top of the plums….in some cases, the plums will not be completely covered.  That is okay.  Then, sprinkle the cinnamon / sugar mix over the top of the muffins and put in the oven.

Muffins Ready for the Oven

Here they are right out of the oven.  After cooling for 10 minutes, I pulled each muffin right out of the muffin tin with my hands…it is that new product above I tell you!  The recipe is below and is in the Martha Stewart Baking Handbook on Page 39.  This recipe is simple, easy and quick.  Plus, the muffins tasted great.  You can substitute the plums for any other fruit…I want to try it with raspberries next!  Happy Baking!

Finished Muffins

Martha Stewart’s Plum Coffee-Cake Muffins

  • 125g OR 1 stick butter, melted
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 2 cups all purpose/plain flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1tsp vanilla extract
  • 3/4 cup milk
  • 3 ripe plums, pitted and cut into small chunks
  1. Preheat oven to 375F.
  2. Melt butter and leave to cool.
  3. Combine flour, cinnamon, baking powder and salt in a bowl.
  4. In a measuring bowl combine milk, melted butter and eggs.
  5. Gently fold the milk mixture into the flour mixture until just combined.
  6. Place mixture into muffin pan until half full. This makes 10 full size muffins; not 12.
  7. Scatter plum pieces on top and gently push down.
  8. Divide the rest of the cake mixture evenly over the top of the plums.
  9. In a bowl combine 2tbs and 1/4 tsp of cinnamon together and sprinkle over the muffins.
  10. Cook for 16-18 minutes or until a cake tester comes out clean.
  11. Leave to cool.  They are great while warm o cold.

Beautiful & Good Tasting


Cream Cheese Sugar Cookies….Because they are the best!!

So, I found this recipe some years ago and I must make it every year.  It is the best.  Try It.


  • 1 cup white sugar
  • 1 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 2 1/4 cups all-purpose flour


  1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
  2. Preheat oven to 375 degrees F
  3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
  4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.


  • Make sure that you chill the dough.  It will keep for up to a week.  I wrap mine in plastic wrap in a large ball.
  • Do NOT overcook these cookies.  They will not seem done … do not worry!  They should only get a slight tint of color.
  • Use lots of frosting…I used the simple frosting right out of the squeeze bottle (Michael’s) this year for the first time.  It is quick and simple.  But, I really prefer using homemade frosting from scratch and taking my time.  But, time was not on my side so I did what I had to.
  • Eat a lot of these….(and then workout)


Sugar Scrub Scrub Scrub

One of my goals this year was to make handmade gifts.  Well, I didn’t make every gift by hand, but I tried.  I baked my heart out and packaged up at least 15 plates of cookies and yummy holiday treats.  And, when I was done with that, I decided to try my hand at making some sugar scrub.  I love this type of body scrub and I was first introduced to it from L’Occitane.  No doubt, this scrub is amazing and I love it.  However, it is a bit pricey and I use it a lot!  Then, thanks to pinterest, I saw that people were making their own scrub.  So, I did my research and checked out a bunch of recipes on line.  Here are a few for reference:

  • Homemade Brown Sugar Scrub
  • Olive Oil Scrub
  • Lemon Salt Scrub
  • Sugar Scrub

So, with my research behind me, I decided to go at it alone and started mixing in the kitchen.  I decided upon a sugar scrub to start using olive oil.  I first was going to use essential oils, but then decided against it once I realized that I couldn’t taste it.  I know this sounds crazy, but when you are mixing oil and sugar it seems to me that you should be able to taste it.  And, adding essential oils made it not to tasty.  I know…weird, but I didn’t like the idea of adding an oil that smelled like perfume.  I went all natural with the ingredients and decided upon two mixes after some trial and error….vanilla sugar scrub and gingerbread sugar scrub.  I took my research into consideration and then did what I wanted.

Vanilla Sugar Scrub

  • 3 Cups plain old white sugar
  • 1 Cup Olive Oil - I used extra light olive oil
  • 1 Tsp Vanilla

Simple as that…just put all the ingredients into a bowl and mix it all together until the sugar is completely saturated.  I decided that I wanted my scrubs to look a bit festive for the season so I split the batch in half and colored half of it with a few drops of red coloring food.  That way, I could make red and white stripes in the container.

Gingerbread Sugar Scrub

  • 3 Cups Brown Sugar
  • 1 1/2 Cups Olive Oil
  • 1 1/2 Tsp Cinnamon
  • 1 1/2 Tsp Ground Cloves

Same as above…mix all together and it is ready to go.

I had the hardest time finding the containers for the sugar scrub.  I found some glass containers (the last four that were on the shelf) at Michael’s.  These had a screw on top like a mason jar.  And, then I found a set of four at Target that had a clasp top which I loved.  Too bad I didn’t pick up more when I got those.  I went back later to find that they were sold out!!  You want to make sure that the jar has a large enough opening that you can get your hand in to scoop out the scrub and that it is not too deep.  One idea for future batches is to include a cute wooden scoop.  I wonder where I could find those.

Last, but not least was decorating the container.  I choose to do a simple label on the top of the jar that I constructed using craft paper and mod podge.  Believe it or not, this was the first time that I used mod podge and I have to say that I was quite impressed.  I spent the evening making in a mess in my kitchen (again) and I loved it!  I kind of think that mod podge just might be elmer’s glue in a different package.  But, it was fun nonetheless.

Labels & Container Adornment

  • Craft Paper
  • Modge Podge
  • Ribbon (I always like wire ribbon because it holds it’s shape)
  • Foam Paint Brush (small)


  • Make sure you wait to add any food coloring in until after the oil is well absorbed into the sugar.
  • Use a small measuring cup to scoop the scrub into the final container.
  • Use a small flexible spatular to pack in the sugar scrub into the container.  It works really well when you are trying to layer colors.
  • Stick with natural ingredients.
  • Be patient and let the mod podge dry … it takes a bit.  Don’t keep touching it like I did.
  • Have fun and be creative.

Happy scrubbing!!

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