Baking Dessert

Passionfruit sour cream muffins

Name: Passionfruit sour cream muffins recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 8
Ingredients: 125g unsalted butter, chopped, softened; 1/2 cup (110g) caster sugar; 2 eggs; 1 tsp vanilla extract; 125g sour cream, at room temperature; 1 1/3 cups (200g) self-raising flour, sifted; 1/4 cup (60ml) passionfruit pulp (from about 3 passionfruit); 2 cups (240g) pure icing sugar, sifted; 1/3 cup (80ml) passionfruit pulp (from about 4 passionfruit)

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by Phoebe Wood

May 01, 2017

Let’s face it – muffins with icing are basically just small cakes, but these fruity beauties will win your heart. You’ll need a 12-hole muffin pan and paper cases for this recipe.

125g unsalted butter, chopped, softened
1/2 cup (110g) caster sugar
2 eggs
1 tsp vanilla extract
125g sour cream, at room temperature
1 1/3 cups (200g) self-raising flour, sifted
1/4 cup (60ml) passionfruit pulp (from about 3 passionfruit)

Passionfruit icing

2 cups (240g) pure icing sugar, sifted
1/3 cup (80ml) passionfruit pulp (from about 4 passionfruit)

Method

1.

Preheat oven to 160°C/140°C fan-forced. Line a 12-hole muffin pan with large paper cases.
2.

In a stand mixer fitted with the paddle attachment, beat butter and sugar until thick and pale. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then add the sour cream and flour in three alternating batches. Fold through the passionfruit pulp.
3.

Spoon batter into prepared pan and bake for 22 minutes, or until muffin tops spring back when lightly pressed. Cool to room temperature.
4.

For the icing, place icing sugar and passionfruit in a bowl. Stir until smooth. Spoon over muffins and serve.