Grease a 12 cup muffin pan or line with paper liners.
In a large mixing bowl, combine the flour, except for 1 tbs., sugar, baking powder and salt and mix thoroughly.
Combine milk, egg, melted butter, and almond extract in a separate bowl and whisk together.
Add wet ingredients to the dry ingredients and mix till batter comes together. Be careful not to overmix.
Dust the plum pieces with the remaining flour (this will help keep the plums from sinking to the bottom of the muffins and more evenly distribute them in the flour) and then gently combine into batter.
Spoon the batter into the muffin tin and bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
Allow to cool for 5 minutes, then remove from muffin pan. Finish cooling on rack.
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