Passionfruit Muffins
Bursting with tropical flair, these Passionfruit Muffins are the perfect balance of sweet and tangy, effortlessly blending the vibrant flavors of passionfruit pulp with a light, tender crumb. With just 15 minutes of prep time, these easy-to-make muffins are an ideal breakfast treat, midday snack, or dessert. The recipe features simple pantry staples like all-purpose flour, sugar, and butter, elevated by the exotic twist of fresh or canned passionfruit pulp. For added charm, optional passionfruit seeds provide a delightful crunch in every bite. Bake these golden beauties to perfection in under 20 minutes and enjoy them warm or at room temperature. Naturally fruity and irresistibly moist, these passionfruit muffins will transport your taste buds to a tropical paradise! Perfectly portable and freezer-friendly, they’re a must-try for citrus lovers seeking a unique twist on classic muffins.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Passionfruit pulp (fresh or canned)
- 0.5 cups Unsalted butter, melted and cooled
- 0.25 cups Whole milk
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 1 tablespoons Passionfruit seeds (optional, for texture)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with butter or nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate medium bowl, whisk together the passionfruit pulp, melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold together using a spatula or wooden spoon. Mix just until combined; do not overmix to avoid dense muffins.
If using, fold in the passionfruit seeds for added texture and flavor.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins store well for up to 3 days in an airtight container at room temperature or can be frozen for longer storage.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 372.8 g | 136% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 168.4 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 205 mg | 16% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 966 mg | 21% | |
*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.
