Best Passion Fruit Muffins Recipes

PASSION FRUIT MUFFINS

Passion Fruit Muffins image

These make a great breakfast. They are pretty hearty! Muffins are a popular bakery item in South America, though they're not exactly a traditional Latin food. These passion fruit muffins are a hit in both the North and the South due to their tart passion fruit flavor and the sweet pineapple folded into the batter. They are topped with a crumble made from Brazil nuts, oats, and brown sugar, and drizzled with a passion fruit glaze.

Provided by Chef Jean

Categories Fruit

Time 1h

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup butter, softened
1 cup sugar
1 cup yogurt, plain, unsweetened, at room temperature
2 eggs, at room temperature
1 cup canned crushed pineapple (or other canned pineapple, chopped fine)
1 lime, juice of
4 passion fruit or 1 cup frozen passion fruit pulp
3 cups flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon vanilla
1/2 cup light brown sugar
1/4 cup uncooked oats
1/4 cup brazil nut, finely chopped, toasted
3 tablespoons butter, slightly softened
2 cups confectioners' sugar, sifted
2 tablespoons butter, melted and cooled

Steps:

Preheat oven to 450 degrees.
Cut the passion fruits in half and scape pulp and seeds into a microwave safe bowl.
Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.
Strain pulp through a fine mesh sieve, stirring and pressing on pulp and seeds to extract all the liquid pulp. Discard seeds. Reserve 5 tablespoons of the passion fruit juice for the glaze.
In a standing mixer, cream butter and sugar until light and fluffy.
Mix together eggs, passion fruit pulp, lime juice, vanilla, and yogurt.
Whisk together flour, baking soda, and salt.
Add the liquid ingredients to the butter/sugar mix, alternating with the dry ingredients. Finish with the dry ingredients, folding them in by hand. Fold in the pineapple. Do not over mix.
Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) 3/4 full.
Place chopped Brazil nuts, oats, and brown sugar in a bowl. Add 3 tablespoons butter. Mix butter into the oats and nuts with your fingers, until well mixed.
Crumble 1 tablespoon of oat/nut mixture on the tops of the muffins.
Bake the muffins on the center rack at 450 degrees for 5 minutes. Lower the heat to 400 degrees, and bake for 10 minutes more.
Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes.
Remove muffins and let cool in pans on a rack for 5 minutes. Remove muffins from pan.
Whisk 5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add pinch of salt and 1/2 vanilla. Thin with more juice or water if necessary.
Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.

Nutrition Facts : Calories 314.1, Fat 10.9, SaturatedFat 6.1, Cholesterol 44.5, Sodium 410.2, Carbohydrate 51.1, Fiber 1.5, Sugar 32.4, Protein 4.2

PASSION FRUIT RASPBERRY MUFFINS

Passion Fruit Raspberry Muffins image

Make and share this Passion Fruit Raspberry Muffins recipe from Food.com.

Provided by Sonya01

Categories Lunch/Snacks

Time 25m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 8

Ingredients

2 cups self raising flour
2 egg whites
1/2 cup sugar
1/2 cup applesauce (in jar)
3/4 teaspoon bicarbonate of soda
1/4 cup passion fruit pulp
3/4 cup frozen raspberries
2 tablespoons skim milk

Steps:

Preheat oven 200c.
Coat a 12 cup muffin tray with cooking spray.
Beat egg whites and sugar for 1 min in a medium size mixing bowl.
Stir bicarb soda into the apple sauce (it will froth) then add to bowl.
Stir in milk.
Gently fold flour into the mixture in one go, DO NOT BEAT as this will make the muffins tough.
Carefully fold in passion fruit pulp and raspberries.
Spoon mixture into prepared muffin tin, dividing into 10 cups.
Bake 15-20 mins or until firm to touch in centre.
Allow muffins to sit in the pan for 5 mins before turning onto a wire rack to cool.