Plum and Gooseberry Muffins

My CSA keep sending plums so I keep making plum desserts. This time, I used the remaining plums from last week's box and added gooseberries form this week's box to make a variation of a Smitten Kitchen receipe (original seen here)

6 tablespoons unsalted butter, melted, browned and cooled.

1 large egg, lightly beaten

1/4 cup granulated sugar

1/4 cup light brown sugar

1 1/2 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

Pinch of ground cinnamon

Pinch of freshly grated nutmeg

1 tablespoon orange zest, fresh or dried

1 cup pitted and diced plums

1 cup gooseberries

Directions:

Preheat oven to 375 degrees. Butter twelve muffin cups.

Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon,nutmeg, and poppy seeds, and then stir them into the sour- cream mixture until it is just combined and still a bit lumpy. Fold in the plums and gooseberries.

Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely.

These muffins lasted for three days in an airtight container.