Passionfruit and white chocolate muffins
These Passionfruit and White Chocolate Muffins combine tropical passionfruit and creamy white chocolate for a delightful treat. They're easy to make, perfect for breakfast or a snack, and finished with a sweet glaze.
Cook time 15 min
Prep time 30 min
Ingredients:
2 cups self-raising flour1/2 cup sugar
1/2 cup white chocolate
1/2 cup butter
1/3 cup milk (1% fat)
2 eggs
1 tbsp passion fruit
1 tsp vanilla extract
1 cup powdered sugar
1 tbsp water
Elevate your baking game with these mouthwatering Passionfruit and White Chocolate Muffins. Bursting with tropical flavors and creamy white chocolate, these muffins are perfect for any occasion, be it a cozy breakfast, casual snack, or a delightful treat for guests.
Instructions:
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, sift together the self-raising flour and sugar. Mix in the white chocolate pieces or chips.
- In another bowl, whisk together the melted butter, milk, eggs, passion fruit pulp, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to over-mix; the batter should be slightly lumpy.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the muffins are cooling, prepare the glaze. In a small bowl, mix the powdered sugar with 1 tablespoon of water until smooth. Adjust the consistency by adding more water if necessary, a few drops at a time.
- Once the muffins are completely cool, drizzle the glaze over the top of each muffin. Allow the glaze to set before serving.
- Your Passionfruit and White Chocolate Muffins are ready to be enjoyed! Serve them as a delightful snack or a lovely dessert.
Now that you've baked these scrumptious Passionfruit and White Chocolate Muffins, enjoy the perfect blend of tropical and sweet flavors. Share them with friends and family, and watch these delightful treats disappear in no time!
Passionfruit and white chocolate muffins FAQ:
Bake the muffins for 15-20 minutes in a preheated oven at 180°C (350°F). Check for doneness by inserting a toothpick into the center; it should come out clean.
You can substitute white chocolate with a combination of yogurt and a bit of sugar for a healthier option, or use semi-sweet chocolate chips if you prefer a different flavor.
Store the cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Reheat in the oven for best results.
Dense muffins may result from over-mixing the batter or using too much flour. Ensure not to over-mix after adding wet ingredients and measure flour correctly.
Yes, you can use all-purpose flour, but you need to add baking powder. For every cup of all-purpose flour, add 1.5 teaspoons of baking powder to achieve similar leavening.
Tips:
- Ensure all ingredients are at room temperature before starting; this helps them blend more easily and evenly.
- Gently fold the dry ingredients into the wet ingredients to avoid overmixing, which can lead to dense muffins.
- Use a toothpick to check for doneness. Insert it into the center of a muffin – if it comes out clean or with a few crumbs, the muffins are done.
- For an extra burst of flavor, use fresh passionfruit pulp instead of preserved or canned varieties.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container to keep them fresh for up to three days, or freeze them for longer storage.
Nutrition per serving
10 ServingsCalories 370kcal
Protein 6g
Carbohydrates 54g
Fiber 1.08g
Sugar 33g
Fat 14g
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