Passionfruit White Chocolate Muffins - Mawhene Tiakarete Mā me te Kōhia
Delicious bright and tangy White Chocolate and Passionfruit Muffins that can be simply decorated with white chocolate or a cream cheese frosting.
Servings 16 medium muffins
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.