This Saturday my friend hosted a girls brunch and shop-a-rama. It’s an event where every girl brings a bag of clothes, jewelry, shoes, purses, etc. that they are no longer using and swaps with their friends for some new-to-you items.
Pair the swap shopping with brunch and mimosas and you’ve got a winning Saturday morning!
Being the resident food blogger I wanted to bring something fun and delicious to the brunch portion of the day. I had these delicious little passion fruits from the farmers market just waiting to be eaten up! I decided to turn them into mini muffins for the event.
I added poppy seeds to the muffin mix and used coconut milk instead of regular milk to add an extra touch of sweetness, I then topped the muffins with toasted coconut for a little crunch and a beautiful presentation!
The result was a sweet, tart, tropical muffin that was a hit at the swap-a-rama!
Prep Time: 10 minutes
Cook Time: 15 minutes
- 3 cups flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 3/4 cup sugar
- 1 cup coconut milk
- 2 eggs
- 1 tsp vanilla
- 4 large passion fruits
- 1 tbsp poppy seeds
- 1/4 cup shredded coconut
Start by combining the flour, baking powder and salt in a small bowl.
In a large mixing bowl combine the butter and sugar with a hand mixer.
Or in my case attempt to use a hand mixer to combine the butter and sugar, then experience an epic fail when the $10 Toastmaster hand mixer you’ve been using for 9 years finally decides to bite-the-bullet, take-the-plunge, give up on mixing, pureeing and blending and die.
I’d like to take a minute to remember all the good times I’ve had with this hand mixer over the last decade… and I’m over it, off to Target to buy a new one!
Now back to the muffins. Next add in the eggs, vanilla and coconut milk.
I literally hand-mixed the batter using the mixer paddles, but you may go right on ahead and electronically blend that together.
Next add in the flour mixture.
Mix together well, then add the passion fruit and mix with a spatula.
Passionfruit is really easy to work with, you simply cut it down the middle, open it up and scoop all the pulp and seeds right into the batter.
Next, add in the poppy seeds.
Mix them in with a spatula then transfer the muffin batter to a large Ziploc bag. This makes it much easier to make mini muffins or even traditional size muffins by simply piping the batter into the muffin tins, rather than trying to spoon it in.
I placed mine in the refrigerator for the night so that all I had to do when I woke up Saturday morning was pipe the batter into the muffin tins and bake. This is an option if you want to do most of the work at night and hit that snooze button a couple extra times in the morning 🙂
When ready to bake the muffins, cut a small hole in the corner of the Ziploc bag and pipe the batter into each muffin tin a little more than 3/4 of the way full.
Next, top each muffin with a couple of shreds of coconut and place in the oven at 350° for 15-18 minutes.
They are done when the coconut is slightly toasted and a toothpick inserted through the center of a muffin comes out clean.
I also got this awesome tip from blogger BB A La Carte to place a baking sheet (or stone) under the muffin tin so that the bottoms of the muffins don’t get brown…. and it worked perfectly!
Now these delicious and oh-so-cute mini muffins are ready to go to any brunch party or straight to your kitchen table for a delicious breakfast treat!
A mason jar is a cute way to transport the muffins or store leftovers!
If you have any extra passion fruits lying around simply cut them open and scoop a little fresh pulp right on top of the muffin for an extra fresh and tart treat!
Click here for printer-friendly version: Passion Fruit Poppy Seed Muffins
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free when traditional flour is substituted with a gluten-free flour. I would recommend trying coconut flour as it would complement the hints of coconut already in the recipe.