Passion fruit is just so good during summer! In these muffins, it is present as a passion fruit curd that I add in the batter. Jump to Recipe
This the second time I made this recipe, but I made two major changes:
The first time I made it with Lemon curd. So, as I had passion curd fruit to use after making my Meringue Roll, I had planned to do these muffins again because everyone just loved it.
For this second time, instead of using double cream/fresh cream (really thick cream) I used half soy half whole milk. And you don’t taste the soy AT ALL. Not that it is not good but that’s not the point here. Thanks to this change, I was able to lower the calories even more as it is already a really light muffins.
Light, but not airy! These muffins are really like cupcakes but muffins style or muffins cupcake style: I can’t decide! But, as I called them Muffins, I can tell they are because the texture and the crunchy top are like with muffins, but even if the texture is dense, it is really light like a cupcake.
This recipe doesn’t follow the usual making of a cupcake or a muffin. Once again, it’s like a mix of both.
For muffins, you mix the dry ingredients in one bowl and the wet ones in another bowl and you mix everything together. For cupcakes, and a little like for cookies, you mix the butter with sugar before adding eggs and then the dry mix. For these muffins, you kinda do both: you mix together the butter, sugar and flour+baking powder, and in another bowl you mix eggs, milk and curd. You finish by mixing both. I was wondering if that would work as well as the first time and it did. Really well.
Your batter will look like this (isn’t it so pretty and tempting?):
This recipe gave me a medium loaf and 7 big muffins with only 275 cal each! How amazing is that? And that the reason the ‘not airy but dense’ part is important: lighter often means less fat so less dense. But not here. Whole milk and soy butter spread (you can just use whole milk) keep the muffins really hearty.
Instead of a loaf plus muffins you can bake 12 big muffins (not cupcakes size) or 3 medium loaves or 18 cupcakes.
If you like cupcakes and muffins and just can’t decide just try this recipe, you won’t be disappointed!
Passion Fruit Soy Muffins
These muffins are a mix between cupcakes and muffins: dense and hearty but light and full of passion flavor. Made partially with soy, a big muffin weighs 110 g and only worth 275 cal!
- 100 g room temperature butter 1/3 cup + 2 tbsp
- 60 g granulated sugar 1/4 cup + 2 tsp
- 80 g brown sugar 1/3 cup + 1 tsp
- 350 g all-purpose flour 2 cups + 3/4 cup
- 1 heaped tsp baking powder
- 2 eggs
- 150 g passion fruit curd 5.3 ounces
- 125 g soy butter spread 1/2 cup + 1 tbsp
- 175 ml whole milk 3/4 cup
Preheat your oven at 400°F (200°C) first, and prepare 12 muffins liners in a muffin pan (*see Notes for alternatives).
Whisk the eggs, passion fruit curd, soy butter spread and whole milk in a large bowl and set aside.
In the bowl of a stand-mixer with the paddle attachment on low-medium speed, mix the room temperature butter, sugars, flour and baking powder until reaching a crumbly consistency.
Slowly add the egg mixture while mixing at a low-medium speed. Stop your mixer and make sure to scrape the sides and bottom with a rubber spatula. Carry on mixing if there are lumps.
Divide your batter between your muffins liners or holes. Each muffin batter weighs 110 g.
Bake for 5 minutes at 400°F. Lower the temperature to 350°F and carry on baking for about 10 minutes more.
Insert a toothpick into a muffin to make sure it's done. (Insert in the center of a muffin otherwise it can be look like it's done while it's just the sides). Enjoy warm or at room temperature with a nice raspberry jam.
*You can also bake 3 medium loaves or 18 cupcakes (50 g each).
Bake loaves for 35 minutes and cupcakes for about 12 minutes. Check with a toothpick to be sure it's done.