- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease with non-stick spray.
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Prepare the Wet Ingredients:
- In another bowl, whisk together the melted butter, eggs, Greek yogurt, and vanilla extract until smooth and well combined.
- Combine the Ingredients:
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the passion fruit pulp and white chocolate chips until evenly distributed. Be careful not to overmix the batter.
- Fill the Muffin Tins:
- Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.
- Bake:
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- The tops should be lightly golden.
- Cool:
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Serve:
- Enjoy your Passionfruit and White Chocolate Muffins warm or at room temperature. They make a delightful treat for breakfast, brunch, or as a snack.
Tips:
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Variations: You can add other tropical fruits like mango or pineapple for additional flavors.
- Decoration: Drizzle with melted white chocolate or a simple glaze made of powdered sugar and passion fruit juice for an extra touch.
Enjoy your delicious Passionfruit and White Chocolate Muffins!