Man oh man I do have a muffin recipe for y’all today. These aren’t your average fruit muffins with a sticky, sweet glaze. Noooo, they’re far from that.
These muffins, passionfruit and white chocolate to be exact, are something different. They’re easy and tasty, and what I love the most about them is that you can use tinned passionfruit pulp. So you can still enjoy these if you’re sweltering in summer’s heat or struggling to keep yourself warm in winter’s freezing temperatures.
Before making these, I was rather skeptical on their flavor. You see, I’ve eaten passionfruit cakes and muffins in the past, but apart from yellow-coloured cake or the odd black seed, they tasted nothing like passionfruit.
These muffins, though. They’re different. Oh yes, they’re much different. They’re saturated with passionfruit and are sweetened with decadent, white chocolate. And the glaze on top? It’s the icing on the cake. Literally.
- 2 cups self-raising flour, sifted
- ⅓ cup caster sugar
- 3.5oz white chocolate, chopped
- 4oz butter, melted, cooled
- ⅔ cup milk
- 2 eggs, lightly whisked
- ¾ cup passionfruit pulp
- 1 teaspoon vanilla extract
- 1¼ cups pure icing sugar
- 2 tablespoons passionfruit pulp
- Preheat oven to 400° F. Line a muffin pan with cupcake liners.
- Combine flour, sugar and chocolate in a bowl. Make a well in the center.
- Whisk butter, milk, egg, passionfruit and vanilla in a jug. Pour into well. Gently fold until just combined. Fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the center comes out clean. Stand in pan for 5 minutes before turning onto a wire rack to cool.
- Make passionfruit icing: Stir icing sugar and passionfruit in a bowl until smooth. Spoon over muffins and allow to set.
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