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Tanya Wasiuta

Fruity Raspberry and Passion Fruit Muffins

A little favourite of ours, these fruity little muffins are perfect for that lighter breakfast choice, afternoon tea…well actually any time; you don’t need an excuse to enjoy one of these tasty little numbers.

And with raspberries in season, these muffins are packed full of flavour!  

Prep: 30 mins
Bake: 15-20 mins


  • 200g unsalted butter, softened
  • 150g caster Sugar
  • 4 Medium eggs
  • 200g strong white bread flour
  • 1½ tsp baking powder
  • pinch of salt
  • 125g passion fruit pulp and seeds (from 3-4 large fruit)
  • 175g raspberries


  1. Pre Heat your oven to 200°C Place 12 cases in a muffin tray or line the muffin moulds with scrunched squares of baking parchment.

  2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Sift the flour, baking powder and salt together over the mixture and fold in lightly until only just combined: do not overwork. Add the passion fruit pulp and fold in until just combined.

  3. Divide half the muffin mixture evenly between the paper cases, add a raspberry or two to each. Top with the remaining muffin mix and stud the tops with the remaining raspberries.

  4. Bake for 15-20 minutes until the muffins are golden and spring back when gently pressed.


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