I think I may have just found myself a new favourite muffin recipe that's tasty and super easy to make.
These white chocolate and passionfruit muffins are moist, sweet and are delicately passionfruity. I made two separate batches of these within a week and both times the muffins were devoured within minutes. Or was it seconds? I don't know. They just disappeared too quickly. Maybe it would be most accurate to say that they vanished at the speed of light. Yeah, I think that's what happened.
These are very sweet and sticky so I made mine into medium-sized muffins and would definitely not go any bigger than that. They're just perfect.
White Chocolate & Passionfruit Muffins
makes 18 medium-sized muffins
2 cups self-raising flour, sifted
1/3 cup caster sugar
100g white chocolate, chopped
125g butter, melted, cooled
2/3 cup milk
2 eggs, lightly whisked
3/4 cup passionfruit pulp
1 teaspoon vanilla extract
1 1/4 cups pure icing sugar
2 tablespoons passionfruit pulp
Preheat oven to 200°C. Line a muffin pan with cupcake liners.
Combine flour, sugar and chocolate in a bowl. Make a well in the centre.
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 centre 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.