Passionfruit Muffins with Cream Cheese Frosting
These tempting Passionfruit Muffins have a combo of white chocolate & passionfruit, finished with luxe passionfruit cream cheese topping
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Ingredients
DRY INGREDIENTS
- 2 cups (295gm / 10oz) plain or All purpose flour (NOTE 1)
- ½ cup (115gm / 4oz) caster sugar (NOTE 2)
- 3 tsp baking powder
- ½ tsp salt
- 140gm / 5oz white chocolate chips (NOTE 3)
WET INGREDIENTS
- 2 large eggs (room temperature, lightly whisked)
- 125gm / 4.4oz unsalted butter, melted
- ⅔ cup (160ml / 5.5 floz) full cream or whole milk, at room temperature
- ¼ cup (70gm / 2.5oz) passionfruit pulp (NOTE 4)
- 1 tsp vanilla extract
PASSIONFRUIT CREAM CHEESE FROSTING
- 150gm / 5.5oz softened cream cheese
- 40gm / 1.5 oz softened butter
- 1 cup (150gm / 5.5oz) icing or powdered sugar (might need more) (NOTE 5)
- 1 tsp vanilla extract
- 2 tbsp (50gm / 1.8oz) passionfruit pulp
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line a standard 12 hole muffin tin with paper liners. Alternatively, use 10 mini loaf tins, grease and line them with baking / parchment paper.
- For the dry ingredients - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl to get rid of any lumps. Mix the chocolate chips into the flour mixture.
- For the wet ingredients - In a separate bowl, whisk together the egg, butter, milk, passionfruit pulp and vanilla extract.
- Make a well in the dry ingredients, then pour in the wet ingredients. Fold to combine just until there are no dry bits of flour showing. Don't over-mix the batter as this will make tough muffins. Divide the batter evenly in each muffin case, then bake for 16 to 20 minutes. The muffins are done when a skewer comes out clean when inserted in the middle (take care as it could be melted chocolate on the skewer and not raw batter) Allow muffins to sit in the tin for 5 minutes before moving them to a cooling rack.
- For the frosting - Before frosting, make sure the muffins have cooled completely. Using a hand or stand mixer to beat together the cream cheese and butter. Beat on medium-high speed for around 2 minutes. Add in half of the icing sugar and continue to beat until combined, then beat in the remaining sugar until smooth. Add in the vanilla extract and passionfruit pulp, then beat until well combined.
- The frosting should be thick enough to spread with a butter knife, but not too runny that it drips down the muffin. Increase the thickness of the frosting by adding more icing sugar gradually, using one tablespoon at a time, until it reaches the desired consistency. To make the frosting thinner, add a small amount of passionfruit pulp or milk. Optional - place a few teaspoons of passionfruit pulp over the frosting.
Notes
(NOTE 1) Plain flour (All-purpose flour) doesn't have salt or leavening agents like baking powder.
(NOTE 2) Caster sugar (superfine sugar or baker's sugar) is a type of granulated white sugar that has a very fine texture. Many baking or dessert recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular white sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don't over-blitz it to a powdery consistency. Alternatively, you could just use equal amounts of regular white sugar.
(NOTE 3) White chocolate chips - During my first attempt at this recipe, I threw in 1 cup (200gm / 7oz) of chocolate chips. Personally, I found it a tad sweet, but it was well-received by others. So adjust the amount of chocolate to suit your taste. If you're not a fan of white chocolate, swap with dark or milk chocolate.
(NOTE 4) Passionfruit pulp - The best flavour comes from using fresh passionfruit pulp. However, frozen or canned pulp would work. If the pulp comes with added sugar, ensure to adjust the sugar and chocolate to prevent overly sweet muffins.
(NOTE 5) Icing sugar (powdered sugar, confectionary sugar) - Icing sugar usually comes in two forms: icing sugar mixture and pure icing sugar. Icing sugar mixture is softer than pure icing sugar because there's starch or flour added to it. For this recipe, you could use either.
Leftovers - Place unfrosted muffins in an airtight container and store them in a cool area at room temperature for up to 3 days. If frosted, store the muffins in the fridge for up to 4 days. Allow the muffins to come to room temperature before serving.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 Standard muffinCalories: 412kcalCarbohydrates: 52gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 77mgSodium: 296mgPotassium: 147mgFiber: 2gSugar: 31gVitamin A: 709IUVitamin C: 3mgCalcium: 124mgIron: 2mg