Passion Fruit Muffins

Passion Fruit Muffins Marian Blazes
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 12 to 18 servings
Nutrition Facts (per serving)
340 Calories
10g Fat
59g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 18
Amount per serving
Calories 340
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 42mg 14%
Sodium 409mg 18%
Total Carbohydrate 59g 22%
Dietary Fiber 4g 13%
Total Sugars 37g
Protein 5g
Vitamin C 24mg 121%
Calcium 96mg 7%
Iron 2mg 10%
Potassium 254mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Muffins are a popular bakery item in South America, though they're not exactly a traditional Latin food. These passion fruit muffins have a touch of tart passion fruit flavor as well as sweet pineapple folded into the batter. They are topped with a crumble made from Brazil nuts, oats, and brown sugar, and drizzled with a passion fruit glaze.


  • 1/2 cup (4 ounces) butter, softened

  • 1 cup sugar

  • 1 cup plain yogurt, at room temperature

  • 2 large eggs, at room temperature

  • 1 cup canned crushed pineapple, drained and chopped

  • 1 lime, juiced

  • 4 passion fruits, or 3/4 cup frozen passion fruit pulp

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 2 teaspoons salt

  • 1 teaspoon pure vanilla extract

  • 1/2 cup light brown sugar, packed

  • 1/4 cup rolled oats

  • 1/4 cup finely chopped toasted Brazil nuts

  • 3 tablespoons butter, slightly softened

  • 2 cups confectioners' sugar, sifted

  • 2 tablespoons butter, melted and cooled

  • 4 to 5 tablespoons passionfruit pulp

  • 1/2 teaspoon pure vanilla extract

  • 1 pinch salt

Steps to Make It

  1. Preheat oven to 425 F.

  2. Cut the passion fruits in half and scrape pulp and seeds into a microwave safe bowl.

  3. Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.

  4. 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.

  5. In a standing mixer, cream butter and sugar until light and fluffy.

  6. Whisk together the eggs, 3/4 cup passion fruit pulp, lime juice, vanilla, and yogurt.

  7. Whisk together flour, baking powder, and salt.

  8. 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 (drained and finely chopped). Do not over mix.

  9. Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) three-quarters of the way full.

  10. 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 and crumbly.

  11. Sprinkle about 1 tablespoon of oat/nut mixture over the top of each muffin.

  12. Bake the muffins on the center rack at 425 degrees for 5 minutes. Lower the heat to 375-400 degrees, and bake for 10 minutes more.

  13. Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes.

  14. Remove muffins and let cool in the pan on a rack for 5 minutes. Remove muffins from pan.

  15. Whisk 4-5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add ​a pinch of salt and 1/2 teaspoon vanilla. Thin with more juice or water if necessary, or add more powdered sugar if the glaze is too runny (glaze will firm up slightly as it cools).

  16. Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.