Ingredients
Scale
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For the Pound Cake Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup passionfruit pulp (about 8 fruits, including seeds)
- 1/2 cup full-fat Greek yogurt
For the Glaze:
- 3 tablespoons passionfruit pulp (with seeds)
- 1 cup powdered sugar
- Milk of choice (as needed for consistency)
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease a muffin pan or a 9×5-inch loaf pan (line with parchment if using loaf).
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar
- Beat butter until light and creamy (~1 minute).
- Add sugar and beat for 2 minutes until light and fluffy.
4. Add Eggs & Vanilla
- Add eggs and vanilla.
- Beat for 1 minute until fully combined.
5. Combine Wet & Dry
- Add dry ingredients alternately with passionfruit pulp and yogurt.
- Mix until just combined (do not overmix).
6. Bake
- Pour batter into muffin cups or loaf pan.
- Bake:
- Muffins: 14–15 minutes
- Loaf: ~45 minutes or until a toothpick comes out clean
7. Cool
- Let cool for 1 hour, then transfer to a wire rack to cool completely.
8. Make the Glaze
- Mix passionfruit pulp with powdered sugar.
- Add milk gradually to reach desired consistency.
9. Serve
- Drizzle glaze over muffins or loaf.
- Slice (if loaf) and serve.
Notes
- Don’t overmix: Keeps muffins tender and light.
- Use fresh passionfruit: Enhances flavor and aroma.
- Cool before glazing: Prevents glaze from melting off.
