Passionfruit Muffins, perfect for year-round baking that tastes like a tropical island. Quick and easy to make with one bowl mixing, you can get a batch of these done in under half an hour. Great for the lunchbox and super moist and delicious, you are going to want to make them again and again!
Why you're going to love these muffins
If you have fresh passionfruit by the truckload, feel free to use them in this recipe, otherwise, just use passionfruit pulp to activate that tropical feeling that passionfruit brings year round.
These muffins are so delicious, here's why else you're going to love them
- freezer friendly
- bake a batch in under 30 minutes
- one bowl mixing
- simple ingredients
- low crumb muffins thanks to the yoghurt that won't fall apart in the lunchbox
- no fancy ingredients
What goes into the recipe
- passionfruit pulp- I use a tin, but if you have fresh passionfruit, you can use 2-3 of them depending on their size to make the same volume
- plain flour- otherwise known as all purpose flour
- baking powder- half the amount you would have in self raising flour- so please don't use that!
- yoghurt- I make my own, but any plain, greek style or natural yoghurt will work for this. The passionfruit and yoghurt together makes for a tangy tropical muffin, because the yoghurt enhances the passionfruit flavour.
- coconut oil- it gives a nice texture, if you are looking to substitute, you can use butter instead
- salt- a tiny amount to give a flavour boost
- brown sugar- this recipe isn't heavy on the sugar, and this small amount helps to add to the flavour.
How to make this recipe
I made these in a silicone cupcake tray as I'm loving nude cupcakes at the moment. I hate wasting the cupcake liners when it can be avoided! And if they are just for home consumption, why use them?
- Preheat the oven to 180 degrees celsius fanforced (355F)
- Mix the flour, sugar, baking powder and salt in a large bowl.
- Add the coconut oil, passionfruit pulp, eggs and yoghurt.
- Mix quickly, ensuring lumps break up, but don't over mix.
- Place in your muffin pan. (Greased and floured, lined, or silicone)
- Bake for 20 minutes at 180 degrees celsius. Cool on a wire rack.
Expert Tips and FAQs
Making this recipe is so simple! Just remember like with all muffins, don't overmix!
nope, the flavour is in the rest of it, so if they annoy you, remove them. I've left them in, but mainly because my kids are older and don't mind them.
They will store well in an airtight container in the fridge for 5 days, any longer and you'll want to freeze them. I put them on a tray in the freezer until solid and then transfer to a container. They will defrost easily in the lunchbox for school lunches.
Simple! Yoghurt helps the muffin to have a denser texture, which means these passionfruit muffins won't breakdown into a thousand crumbs in the lunchbox! They are also better for freezing when they contain yohgurt. And that's without mentioning the protein hit the yoghurt adds. I make my own yoghurt, you can read more about the benefits of doing so in this blog post.
Yes! It is, the first time I went to Hawaii I learnt that passionfruit are called lilikoi in Hawaii. It's such a gorgeous name.
More passionfruit ideas
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- 300 grams plain flour
- 2 tsps baking powder
- ¼ teaspoon salt
- 250 grams yoghurt
- 150 grams brown sugar
- 2 eggs
- 100 grams melted coconut oil
- 170 grams passionfruit pulp
- Preheat oven to 180 degrees.
- Line or grease a standard cupcake tray or use a silicone cupcake tray.
- Strain the passionfruit pulp to remove the seeds if you want, otherwise add as is to the mix.
- Combine the flour, baking powder, coconut sugar and salt in a large bowl.
- Add the passionfruit pulp,eggs, coconut oil and yoghurt.
- Mix to combine.
- Distribute evenly in the muffin tray.
- Bake for 18-20 minute, checking with a wooden skewer (if it comes out clean they are done).
- 1 cup icing sugar
- 2tbsps butter
- 2 tbsps passionfruit pulp