BREAKFAST, Muffins Fruit, Light, Muffins, Soy

Passion Fruit Soy Muffins

Passion Fruit Muffins

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.

Passion Fruit Muffins

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?):

Passion Fruit Muffins

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 Muffins

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!

Course Breakfast, Dessert, Snack
Keyword Passion Fruit Muffins, Soy Muffins
Prep Time 15 minutes
Cook Time 15 minutes
Loaf 35 minutes
Total Time 30 minutes
Servings 12 big servings
Calories 275 kcal
Author Bites Of Baking


  • 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


  1. Preheat your oven at 400°F (200°C) first, and prepare 12 muffins liners in a muffin pan (*see Notes for alternatives).

  2. Whisk the eggs, passion fruit curd, soy butter spread and whole milk in a large bowl and set aside. 

  3. 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.

  4. 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.

  5. Divide your batter between your muffins liners or holes. Each muffin batter weighs 110 g.

  6. Bake for 5 minutes at 400°F. Lower the temperature to 350°F and carry on baking for about 10 minutes more. 

  7. 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.

Recipe Notes

*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.


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