Passionfruit and coconut muffins
These Passionfruit and Coconut Muffins feature a tangy passionfruit flavor paired with rich coconut, creating a delightful treat. Made with simple ingredients and baked to perfection, they're ideal for breakfast or a snack.
Cook time 25 min
Prep time 15 min
Ingredients:
1 cup self-raising flour1 cup passion fruit
1/2 cup buttermilk
1/3 cup maple syrup
1 egg
1/3 cup canola oil
1 tbsp coconut meat
Indulge in the tropical flavors with these easy-to-make Passionfruit and Coconut Muffins. Perfect for breakfast or a sweet snack, these muffins combine the tangy taste of passionfruit with the creamy and rich flavor of coconut. Using wholesome ingredients like buttermilk and maple syrup, they offer a delightful balance of sweetness and healthiness.
Instructions:
- Preheat your oven to 180°C (350°F).
- Line a 12-cup muffin tin with paper liners or grease the muffin cups well with a non-stick spray or a bit of oil.
- In a medium bowl, sift 1 cup of self-raising flour to ensure it’s clump-free. Set it aside.
- In a large mixing bowl, whisk 1 egg until lightly beaten.
- Add 1 cup of passionfruit pulp, ½ cup of buttermilk, 1/3 cup of maple syrup, and 1/3 cup of canola oil to the egg. Mix well until the ingredients are thoroughly combined.
- Gradually add the sifted self-raising flour into the wet mixture. Stir gently with a spatula or a wooden spoon until just combined. Be careful not to overmix, as this can create dense muffins.
- Fold in 1 tablespoon of coconut meat gently until it is evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, evenly divide the muffin batter among the 12 muffin cups. Fill each cup about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- The tops should be lightly golden and spring back when lightly touched.
- Remove the muffin tin from the oven and let it cool on a wire rack for about 5 minutes. Then, transfer the muffins directly to the wire rack to cool completely.
- Enjoy your passionfruit and coconut muffins warm or at room temperature! They can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.
These Passionfruit and Coconut Muffins are a delightful way to bring a tropical twist to your baked goods repertoire. Simple to prepare and brimming with natural flavors, they make a perfect treat for any time of day. Follow these tips for the best results, and enjoy the irresistible taste and texture of these muffins with your family and friends.
Passionfruit and coconut muffins FAQ:
You will need a standard 12-cup muffin tin to make these passionfruit and coconut muffins.
Bake the muffins in a preheated oven at 180°C (350°F) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week.
You can substitute buttermilk with a mixture of 1/2 cup milk plus 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
The muffins are done when they are lightly golden on top and spring back when touched. A toothpick inserted into the center should come out clean.
Tips:
- Make sure all ingredients are at room temperature before starting to ensure even mixing and baking.
- For a more intense coconut flavor, consider using coconut oil instead of canola oil.
- Fresh passion fruit pulp works best, but you can use canned or frozen pulp if fresh is unavailable.
- Don’t overmix the batter; stir just until the dry ingredients are moistened to keep the muffins light and fluffy.
- Sprinkle shredded coconut on top before baking for an added texture and flavor boost.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely – this helps them set properly.
Nutrition per serving
12 ServingsCalories 130kcal
Protein 2.48g
Carbohydrates 14g
Fiber 2.48g
Sugar 2.27g
Fat 8g
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