Passionfruit and coconut muffins
Indulge in the tropical flavors of these passionfruit and coconut muffins! This easy recipe combines self-raising flour, juicy passionfruit, creamy buttermilk, sweet maple syrup, a single egg, canola oil, and a hint of coconut meat, creating moist and delectable muffins perfect for any occasion. Enjoy a burst of island flavor with every bite!
- 31 May 2024
- Cook time 25 min
- Prep time 15 min
- 12 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 60 grams |
| Energy | |
| Calories 130kcal | 5% |
| Protein | |
| Protein 2.48g | 2% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 2.48g | 7% |
| Sugar 2.27g | 2% |
| Fat | |
| Fat 8g | 9% |
| Saturated 0.95g | 3% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 20ug | 2% |
| Choline 16mg | 3% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.49mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 9ug | 2% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 6mg | 6% |
| Vitamin E 1.14mg | 8% |
| Vitamin K 4.70ug | 4% |
| Minerals | |
| Calcium, Ca 7mg | 1% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.55mg | 5% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 100mg | 3% |
| Selenium, Se 4.05ug | 7% |
| Sodium, Na 11mg | 1% |
| Zinc, Zn 0.23mg | 2% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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