Passionfruit sour cream muffins
I always have at least 3 open bags of icing sugar in my pantry. Let’s face it, muffins with icing are basically just small cakes, but it’s a good excuse to use up that sugar, says delicious. Food Director, Phoebe Wood.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 tsp vanilla extract
- 125 g unsalted butter chopped, softened
- 1/2 cup (110g) caster sugar
- 125 g sour cream at room temperature
- 1 1/3 cups (200g) self-raising flour, sifted
- 1/4 cup (60ml) passionfruit pulp (from about 3 passionfru
- 2 cups (240g) pure icing sugar sifted
- 1/3 cup (80ml) passionfruit pulp (from about 4 passionfru
- Carbohydrate 1.53335 g
- Cholesterol 1.225 mg
- Fat 0.269815 g
- Fiber 0 g
- Protein 1.0140025 g
- Saturated Fat 0.1678775 g
- Serving Size 1 1 Serving (31g)
- Sodium 32.2035 mg
- Sugar 1.53335 g
- Trans Fat 0.01397025 g
- Calories 14 calories
Preheat the oven to 160°C. Line a 12-hole muffin pan with large paper cases.,Using a stand mixer fitted with the paddle attachment, beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then add the sour cream and flour in 3 alternating batches. Fold through the passionfruit pulp.,Spoon batter into prepared pan and bake for 22 minutes or until muffin tops spring back when lightly pressed. Cool to room temperature.,For the icing, place icing sugar and passionfruit in a bowl. Stir until smooth. Spoon over muffins and serve.
