6tablespoons (3 oz; 85 g)unsalted buttermelted and cooled
¾cup (180 mL)buttermilk
½cupsour cream
1large egg
Instructions
Preheat the oven to 350°F (176°C) with a rack in the center position. Line a standard 12-cup muffin pan with paper liners. Set aside.
Prepare the Plums: Cut the plums in half, remove the pit, and slice each half into three wedges. Combine the butter, ginger root, and honey in a small skillet and heat over medium heat, stirring frequently, until bubbly and fragrant. Add the plum slices and stir gently over the heat for another 20 to 30 seconds. Remove from the heat and set aside to cool.
Prepare the Muffins: In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, salt, grated ginger, ground cinnamon, and ground ginger. Set aside.
In a medium bowl bowl, combine the melted (and cooled) butter, buttermilk, sour cream, and egg, and whisk until smooth.
Pour the liquid ingredients into the dry ingredients and stir together until the flour is incorporated. The batter will be relatively thick. Distribute the batter evenly in the muffin pan (this recipe will yield about 11 muffins) with a scoop. Top each muffin with two to three sautéed plums wedges, pressing them just slightly into the batter.
Bake the muffins for 24 to 28 minutes, or until the tops are golden brown and a toothpick inserted in center comes out clean. Allow to cool in the pan on a rack for 5 minutes, and then remove. Allow to cool on a rack. Muffins are best served slightly warm after baking, but can stored at room temperature for 2 to 3 days. Place a paper towel on the surface of the muffins if storing to help prevent gumminess.