Lovely sweet muffins with hints of passionfruit and chunks of white chocolate
These are lovely light and flavourful muffins, using the delicious sweet and tart passionfruit flavours balanced with lovely white chocolate.
You can used either canned or fresh passionfruit for this one. Fresh passionfruit will give a lovely strong flavour compared to the canned but both are lovely. I have used canned today.
I absolutely adore the flavour of passionfruit but I do not like the pips, especially in baking. If you love them leave them in but I have strained them here.
To strain them you want to use a fine sieve and press the pulp out with with the back of a spoon, until no pulp remains. Be sure to scrape the back of the sieve as this is where the most flavourful pulp sits.
To enhance the flavour I have used a lovely simple syrup to top the muffins to add even more flavour combining more passionfruit and some icing sugar. Sticky deliciousness!
The ingredients are so simple, scroll down to the recipe for full details or check here to see if you have these ingredients in your pantry.
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Self Raising Flour
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Caster Sugar
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White Chocolate
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Butter
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Milk
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Eggs
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Passionfruit
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Vanilla
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Icing Sugar
If you are using fresh passionfruit you will need at least 6 large ones for this recipe, use the same way as canned, simply strain and set aside, you will require a total of 3/4 cup of the pulp and juice.
These are so easy to bring together, first combine the dry ingredients then whisk in the wet ingredients. It’s that simple!
The key to lovely light muffins is to not overmix the mixture so just stir until no visible flour remains. Then scoop into the muffin tins and bake until they spring back to the touch and are lightly golden brown.
I then allow them to cool for 5 minutes in the muffin tray and then remove them onto a wire rack and generously smother each muffin with the syrup and icing sugar mixture.
As you can see I did it in the tray and this did make it a little trickier to get the muffins out, so don’t copy me!
These are lovely light and delicious. If you like sweet muffins with a syrup topping be sure to try my Crunchy Lemon Muffins, they are so so good.
If you are a passionfruit fan give these a try and as always be sure to let me know what you think in the comments down below.
Passionfruit & White Chocolate Muffin Recipe
Passionfruit White Chocolate Muffins
Delicious light fluffy passionfruit muffins with white chocolate and a lovely sweet Passionfruit syrup
Ingredients
- 2 Cups Self Raising Flour, 280 grams
- 1/2 Cup Caster Sugar, superfine sugar, 105 grams
- 120 grams White Chocolate chunks or drops
- 2/3 Cup Milk, 165mls
- 2 Eggs, Large
- 1/2 Cup Passionfruit Pulp/Juice, approx 4 large Passionfruit, strained, 125 mls
- 1 teaspoon Vanilla Essence, 5 mls
- 125 grams Butter, melted
Syrup
- 1/4 Cup Passionfruit Pulp/Juice, approx 2 large passionfruit, strained, 62mls
- 1/2 Cup Icing Sugar (powdered confectioners sugar), 75 grams
Instructions
- Preheat the oven to 190C, Bake
- Prepare a muffin tray by generously spraying cooking spray within the cups and the top of the tray in case the muffins rise
- Strain the passionfruit through a fine sieve using the back of the spoon into a small bowl. Ensure all the pulp and syrup passes through until just the pips remain.
- Be sure to scrape the underside of the sieve for all the excess pulp.
- In a medium bowl add the self raising flour, caster sugar and white chocolate finely diced or chocolate drops and stir to combine, set aside
- In a small bowl add the milk, eggs, first measure of passionfruit and vanilla and whisk well to combine
- Add to this the melted butter and whisk again
- Pour this mixture into the dry ingredients and carefully fold through until no flour remains, careful not to overmix
- Spoon into the muffin cups until 3/4 full
- Bake for 15 minutes or until the muffins are lightly golden and the centre of the muffins bounce back to the touch.
- Remove and allow to sit for 5 minutes
- Prepare the syrup now by adding the second measure of strained passionfruit pulp to a small ramekin or cup
- Add to this the sifted icing sugar and stir well to combine
- Carefully remove the muffins onto a wire rack, using a knife to gently scrape around sides and lift out.
- Using a pastry brush generously brush the tops of the muffins with all the syrup
- Allow the muffins to cool before storing in an airtight container, or serve warm
- Enjoy!
As easy as that! I hope you enjoy this one as much as we do.
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Happy Cooking!
Anna
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