Passion Fruit Muffins

Recipe by Chef Jean
YIELD: 18 muffins




  • 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.