These white chocolate and passionfruit muffins are a simple but flavour-packed bake, combining creamy white chocolate and tangy passionfruit. Using kōhia tio (frozen passionfruit) means you can enjoy them year-round, with no compromise on flavour.
Soft, moist, and lightly tropical, they’re delicious on their own or finished with a drizzle of white chocolate or buttercream. Perfect for celebrations, afternoon tea, or whenever you want an easy but special homemade treat.
Why you will love these Passsionfruit White Chocolate Muffins:
These passionfruit white chocolate muffins are one of those flavour combinations that just works. I first created this recipe using Whittaker's white chocolate, and it pairs perfectly with the bright, tangy passionfruit. They’re incredibly easy to make, using frozen passionfruit so you can bake them any time of year, without waiting for fresh fruit. Thy are versatile enough to keep things simple with a white chocolate drizzle or dress them up with buttercream for a more celebration-ready finish. It’s a reliable, crowd-pleasing recipe that feels a little bit special without being complicated.
MORE DELICIOUS RECIPES:
I use a cream cheese frosting in this recipe but you might want to use my simple cinnamon buttercream instead. Love the flavour of kōhia (passionfruit) but want it in a slice? Then my passionfruit lemon meringue slice is the one you want.
Maybe it is the flavours of raspberry lamingtons that are calling to you? Ka pai (great), this raspberry lamington cake has beautiful layers that will blow your socks off.
Videography and photography taken by Sarah Henderson.
INGREDIENTS:
- Caster Sugar: Huka one (caster sugar) is the perfect sugar for this recipe but it can be replaced with huka hāura (brown sugar) if need be.
- Lemon Zest: Kiri rēmana (lemon zest) compliments the kōhia (passionfruit) perfectly but can be swapped with kiri ārani (orange zest).
- Butter: Salted and unsalted pata (butter) both work.
- Passionfruit: Both fresh and frozen kōhia (passionfruit) can be used in these mawhene (muffins).
- White Chocolate: I prefer Whittakers white chocolate in the muffins and topping but use what you have.
HOW TO MAKE THIS DELICIOUS RECIPE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.
Line a standard 12-hole muffin tray with muffin cases.
2. Make the Lemon Sugar:
Add the huka one (caster sugar) in to a large bowl.
Grate in the kiri rēmana (lemon zest) and using your hands, rub the zest in to the sugar until fragrant.
3. Whip the Butter and Sugar:
Add in the wanira (vanilla), tote (salt) and pata kūteretere (softened butter).
Whip it all on high for 3-4 minutes until light and fluffy in colour and texture.
Add a hēki (egg) at a time and whip for 20 seconds after each addition.
4. Add the Remaining Ingredients:
Sift in the puehu parāoa (flour) and pēkana paura (baking powder).
Add in the miraka (milk) and kōhia (passionfruit).
Chop the tiakarete mā (white chocolate) in to chunks. Add it to the mixture.
Fold all of the ingredients together until just combined.
5. Fill the Muffin Cases:
Divide the mixture between the muffin cases, filling them to around the ¾ mark.
If you are using the extra kōhia (passionfruit), place it in to the centre of each mawhene (muffin).
Bake for 25 - 30 minutes or until they spring back in the centre.
The muffins can be eaten just as they are, straight from the oven or try these other options below.
6. Topping One: Add a White Chocolate Topping:
Once the mawhene (muffins) are baked, remove them from the oven.
While they are still hot, add one or two pieces of tiakarete mā (white chocolate) on top of each one. Leave them for a minute or so to melt.
Once they are melted, use a teaspoon to smooth out the chocolate and they are ready to eat like that.
7. Option 2: White Chocolate and Cream Cheese Frosting:
Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Whip for 2-3 minutes until light and fluffy.
Add in the kirīmi tīhi (cream cheese) and whip for a minute until smooth. Add the melted tiakarete mā (white chocolate). Whip for 30 seconds or so and it is ready to use.
8. Decorate the Passionfruit White Chocolate Muffins:
Pipe or smear the pani reka (buttercream) on top of the cooled muffins. Drizzle the wairanu kōhia (passionfruit syrup) on to the top. Eat them like this or make the simple decorations below.
9. Make the Chocolate Decorations (Optional):
Chop the tiakarete mā (white chocolate) in to fine pieces. Gently melt the chocolate in the microwave in 15 second bursts until ¾ ’s of the mixture is melted. Remove from the heat and stir until smooth. Add it to a piping bag with a small round tip.
Create small 12 - 16 fan shapes on to baking paper. Allow them to set for around 30 minutes in the fridge and add to the cupcakes when you are ready to serve.
Store the Passionfruit White Chocolate Muffins:
Store in an airtight container for up to 2 days at room temperature, or 4 days refrigerated (if frosted).
Bring them back to room temperature before serving if they have been refrigerated.
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DID YOU ENJOY THIS RECIPE?
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Passionfruit White Chocolate Muffins - Mawhene Tiakarete Mā me te Kōhia
Equipment
- 1 x 12 Capacity Muffin Tins
Ingredients
The Muffin Mixture - Te Ranunga Mawhene
- 1 C (220 g) huka one (caster sugar)
- Kiri rēmana (lemon zest, of one lemon)
- 2 teaspoon (10 ml) wanira (vanilla)
- ¼ teaspoon tote (salt, fine)
- 130 g pata kūteretere (softened butter)
- 2 hēki iti (small eggs, size 6)
- 1 ¾ C (260 g) puehu parāoa noa (plain flour)
- 2 teaspoon pēkana paura (baking powder)
- ½ C (125 ml) miraka (milk)
- ⅔ C (150 g) kōhia (passionfruit pulp, fresh or frozen pulp that has been defrosted)
- 150 g tiakarete mā (white chocolate)
- 60 g frozen passionfruit pieces (optional, the ones I used were already cut in to small squares)
Topping One - Simple Chocolate Topping - Pani Reka Māmā
- 12 - 24 pieces of tiakarete mā (white chocolate, one piece per muffin)
Topping Two - Cream Cheese Frosting - Pani Reka Kirīmi Tīhi
- 80 g pata kūteretere (softened butter)
- ⅔ C (100 g) puehu huka (icing sugar)
- 1 teaspoon (5 ml) wanira (vanilla)
- 100 g kirīmi tīhi (cream cheese, room temperature)
- 50 g tiakarete mā kua rewaina (melted white chocolate)
- ⅓ C wairanu kōhia (passionfruit syrup, optional)
The Decorations - Ngā Whakarākei:
- 50 g tiakarete mā (white chocolate)
Instructions
Preheat the Oven:
- Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.
- Line a standard 12-hole muffin tray with muffin cases.
Make the Lemon Sugar:
- Add the huka one (caster sugar) in to a large bowl. Grate in the kiri rēmana (lemon zest) and using your hands, rub the zest in to the sugar until fragrant.
Whip the Butter and Sugar:
- Add in the wanira (vanilla), tote (salt) and pata kūteretere (softened butter). Whip it all on high for 3-4 minutes until light and fluffy in colour and texture.
- Add a hēki (egg) at a time and whip for 20 seconds after each addition.
Add the Remaining Ingredients:
- Sift in the puehu parāoa (flour) and pēkana paura (baking powder). Add in the miraka (milk) and kōhia (passionfruit).
- Chop the tiakarete mā (white chocolate) in to chunks. Add it to the mixture. Fold all of the ingredients together until just combined.
Fill the Muffin Cases:
- Divide the mixture between the muffin cases, filling them to around the ¾ mark.
- If you are using the extra kōhia (passionfruit), place it in to the centre of each mawhene (muffin).
- Bake for 25 - 30 minutes or until they spring back in the centre.The muffins can be eaten just as they, straight from the oven or try these other options below.
Topping One: Add a White Chocolate Topping:
- Once the mawhene (muffins) are baked, remove them from the oven. While they are still hot, add one or two pieces of tiakarete mā (white chocolate) on top of each one. Leave them for a minute or so to melt.
- Once they are melted, use a teaspoon to smooth out the chocolate and they are ready to eat like that.
Option 2: White Chocolate and Cream Cheese Frosting:
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Whip for 2-3 minutes until light and fluffy.
- Add in the kirīmi tīhi (cream cheese) and whip for a minute until smooth. Add the melted tiakarete mā (white chocolate). Whip for 30 seconds or so and it is ready to use.
Decorate the Passionfruit White Chocolate Muffins:
- Pipe or smear the pani reka (buttercream) on top of the cooled muffins.
- Drizzle the wairanu kōhia (passionfruit syrup) on to the top of the mawhene (muffins). Eat them like this or if you want to add a little bling, make the simple decorations below.
Make the Chocolate Decorations (Optional):
- Chop the tiakarete mā (white chocolate) in to fine pieces. Gently melt the chocolate in the microwave in 15 second bursts until ¾ ’s of the mixture is melted. Remove from the heat and stir until smooth. Add it to a piping bag with a small round tip.
- Create small 12 - 16 fan shapes on to baking paper. Allow them to set for around 30 minutes in the fridge and add to the cupcakes when you are ready to serve.
Store the Passionfruit White Chocolate Muffins:
- Store in an airtight container for up to 2 days at room temperature, or 4 days refrigerated (if frosted). Bring them back to room temperature before serving if they have been refrigerated.
Video
EXPERT TIPS FOR THE BEST PASSIONFRUIT WHITE CHOCOLATE MUFFINS:
Take the time to whip the pata (butter) and huka (sugar) for the specified time. This will ensure a nice rise to the cakes and give the sugars time to dissolve into the butter.
Once the dry ingredients have been sifted in, only fold all of the ingredients together until just combined. This keeps the final product light and fluffy. If the mixture is overworked then the mawhene (muffins) will be dense.
If your oven naturally runs hot, turn the temperature down by ten degrees and bake them that way so they bake evenly without drying out.
DIFFERENT VARIATIONS TO TRY:
Use different fruit (hua):
If kōhia (passionfruit) isn’t available, you can swap it for other tart fruits like rahipere (raspberries, fresh or frozen) or tūrutu (blueberries).
White chocolate alternatives:
If you want a slightly different flavour profile, use tiakarete mā kōura (caramelised white chocolate) for a deeper, toasted sweetness.
The tiakarete (chocolate) can also be omitted altogether for a more fruit-forward cupcake.
Dairy-free option:
You can make these dairy-free by using dairy-free white chocolate, plant-based milk and dairy-free butter alternative. The flavour and final product may differ slightly but it will still be delicious.
Gluten-free option:
Simply swap the puehu parāoa noa (plain flour) for puehu parāoa kore-wīti (gluten-free flour) but change the ratio to 2 cups.
Storage Tips:
These cupcakes store well, making them a great bake to prepare ahead of time.
Room temperature:
If the cupcakes are unfrosted or only topped with white chocolate, store them in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place out of direct sunlight.
Refrigeration:
If the cupcakes are decorated with buttercream or cream cheese frosting, store them in an airtight container in the fridge for up to 4 days. The fridge helps keep the frosting stable, especially in warmer weather.
Before serving, allow the cupcakes to come back to room temperature for about 30–60 minutes so the cake softens and the flavour comes through properly.
Freezing:
You can freeze the cupcakes (without the frosting) for up to 2 months. Wrap each cupcake individually in baking paper, then place in a freezer-safe container or bag. To serve, thaw at room temperature for a few hours, then decorate as desired.
Make-ahead tip:
For the best texture and presentation, bake the cupcakes a day ahead and store them unfrosted. Decorate on the day you plan to serve them.
FREQUENTLY ASKED QUESTIONS:
Yes — frozen passionfruit works perfectly and means you can make it year round. Just thaw it before using and stir well so the pulp and juice are evenly mixed. It is reliable alternative to fresh passionfruit, for sure.
E mea ana koe (you bet)! Fresh passionfruit can be used in the same quantity as frozen. You can scoop the pulp straight from the fruit and add it to the batter.
I don't recommend using it in the muffins as it tends to be quite sweet and can throw off the balance.
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