Peach, Mango + Passionfruit Muffins


 Prep Time : 10 Minutes | Cook Time : 20 Minutes | Total Time : 40 Minutes | Difficulty : Easy

Hello my lovelies! Sometimes a muffin is the perfect thing. Not so sweet. Packed with flavour. Ready in a jiffy. A quick recipe to start the week. There’s something a bit more involved coming in a few days. There have been a lot of cheap mangoes around lately so we really should use them in something. As summer goes on here in NZ you can combine peaches and mangoes. If you can’t find a nice mango use all peaches. All combinations are delicious. Passionfruit always feels luxurious and special to me. It’s probably the cost and short season of fresh passionfruit in most places. I have frozen passionfruit pulp in my freezer. If you can get a hold of the Fruzio brand I highly recommend it. You can have the taste of summer all year long. Just make sure any pulp you buy – frozen or otherwise – only contains passionfruit and has no added sugar.

Heat the oven to 200C (395F). Line a 12 cup regular muffin pan with paper cases.

Measure the flour, baking powder, salt, sugar and lemon zest into a large bowl.

Whisk the dry ingredients together and set aside.

Using a microwave safe bowl or cup that is large enough to hold all the wet ingredients (approx. 2 cups), heat the butter until it’s just melted but not hot. Whisk the egg into the butter. Whisk in the passionfruit pulp. Finally whisk in the milk. If you do them in this order, the liquids will hold together better and there won’t be any floaty bits of butter.

Add the chopped peaches and mangoes to the dry ingredients and toss to coat.

Add the liquid mixture and gently fold until just barely combined.

Streaks of flour are good. Divide the mixture evenly between the 12 muffin cups.

Bake for 18 to 20 minutes until well risen, golden and the muffins spring back when gently pressed in the centre. While the muffins are baking mix the ingredients for the glaze in a small bowl.

Remove the muffins from the pan to cool on a wire rack. While they are still warm spoon a little glaze on the top of each one so it melts in. It should trickle invitingly.

Close your eyes and think of summer.

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Peach, Mango + Passionfruit Muffins


Prep Time : 10 mins | Cook Time : 20 mins | Total Time : 40 mins | Difficulty : Easy | Makes : 12 muffins

Tender fluffy muffins packed with juicy peach and mango pieces and topped with a lick of passionfruit glaze.

Ingredients:

For the muffins

  • 2 cups (280 grams) all purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup (100 grams) sugar
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 7 tablespoons (100 grams) butter
  • 1 large egg
  • 1/4 cup passionfruit pulp
  • 3/4 cup milk
  • 1 generous cup mixed diced peaches and mangoes

For the glaze

  • 1/3 cup (50 grams) icing sugar
  • 1 tablespoon passionfruit pulp

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowl and spoons
  • 12 cup muffin pan lined with paper cases

Directions:

Heat the oven to 200C (395F). Line a 12 cup regular muffin pan with paper cases.

Measure the flour, baking powder, salt, sugar and lemon zest into a large bowl.

Whisk the dry ingredients together and set aside.

Using a microwave safe bowl or cup that is large enough to hold all the wet ingredients (approx. 2 cups), heat the butter until it’s just melted but not hot. Whisk the egg into the butter. Whisk in the passionfruit pulp. Finally whisk in the milk. If you do them in this order, the liquids will hold together better and there won’t be any floaty bits of butter.

Add the chopped peaches and mangoes to the dry ingredients and toss to coat.

Add the liquid mixture and gently fold until just barely combined.

Streaks of flour are good. Divide the mixture evenly between the 12 muffin cups.

Bake for 18 to 20 minutes until well risen, golden and the muffins spring back when gently pressed in the centre. While the muffins are baking mix the ingredients for the glaze in a small bowl.

Remove the muffins from the pan to cool on a wire rack. While they are still warm spoon a little glaze on the top of each one so it melts in. It should trickle invitingly.

Cook’s Notes:

  • Use whatever proportion of mango or peach you have on hand. All of one or the other is just as delicious.
  • Gentle mixing of wet and dry ingredients is key – go slowly and only mix until it just comes together.
  • To gild the lily further sprinkle a little toasted coconut on top of the glaze

 – These muffins are best the day they are made or the day after. To keep them longer freeze in a zip lock bag and reheat as needed – 

Adapted from Marvellous Muffins by Alison Holst.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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