Plum Coffee-Cake Muffins

• 1 stick (1/2 cup) unsalted butter, melted, plus more for pan
• 3/4 cup plus 2 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Pinch of ground nutmeg
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup milk
• 3 ripe red plums (about 1 pound), pitted and cut into small chunks

1. Preheat the oven to 375F.
2. Generously butter 10 cups of a standard 12-cup muffin tin; set aside.
3. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside.
4. In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon; set aside.
5. In another large bowl, whisk together the eggs, vanilla, and milk.
6. Whisk in the melted butter.
7. Using a rubber spatula, fold the egg mixture into the flour mixture until just combined.
8. Dividing evenly, fill each of the 10 muffin cups halfway with batter.
9. Smooth the batter with an offset spatula.
10. Distribute the plum pieces evenly among the cups (about 3 tablespoons per muffin), scattering them over the batter.
11. Spoon the remaining batter on top, dividing evenly.
12. Sprinkle tops with the reserved cinnamon-sugar mixture.
13. Bake, rotating the pan halfway through, until the muffins are puffed and golden brown and a cake tester inserted in the center of one muffin comes out clean, 16 to 18 minutes.
14. Transfer the pan to a wire rack and let stand 5 to 10 minutes.
15. Turn out the muffins onto the rack to cool a few minutes.
16. Serve warm.
17. To keep the chopped fruit in an even layer, the muffin cups are first partially filled with batter then topped with fruit and another layer of batter.
18. The tops are sprinkled with cinnamon-sugar before baking.

unsalted butter, sugar, ground cinnamon, flour, baking powder, salt, ground nutmeg, eggs, vanilla, milk, red plums

Taken from www.epicurious.com/recipes/food/views/plum-coffee-cake-muffins-390081 (may not work)