Passionfruit and White Chocolate Muffins
Indulge in the delightful blend of tropical tang and creamy sweetness with these Passionfruit and White Chocolate Muffins. Bursting with vibrant passionfruit pulp and studded with luscious white chocolate chips, these muffins strike the perfect balance between fruity zest and decadent richness. With a light and tender crumb, they are quick and easy to bake, requiring just 15 minutes of prep time and perfect for breakfast, brunch, or an afternoon treat. Finished with an optional dusting of powdered sugar for a touch of elegance, these muffins are a crowd-pleaser that elevates any occasion. Whether enjoyed warm from the oven or at room temperature, they bring a burst of sunshine to your taste buds. Perfect for both beginner and seasoned bakers, this recipe is a must-try for anyone looking to transform simple ingredients into a bakery-worthy masterpiece.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 100 grams Unsalted butter (melted)
- 120 milliliters Whole milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 125 milliliters Passionfruit pulp (fresh or canned)
- 150 grams White chocolate chips
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well blended.
In a separate medium bowl, combine the melted butter, milk, eggs, vanilla extract, and passionfruit pulp. Whisk until the wet ingredients are fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the white chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Optional: Dust the tops of the muffins with powdered sugar before serving for an extra touch of sweetness and decoration.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 22.1 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
