• 200 g soft unsalted butter
  • 150 g caster sugar
  • 4 medium eggs
  • 200 g strong white bread flour
  • 1.5 tsp baking powder
  • 125 g passionfruit pulp and seeds (from 3-4 large fruit)
  • 175 g raspberries


  1. 1

    Heat the oven to 200°C, fan 180°C, gas 6. Put 12 paper cases in a muffin tray or line the muffin moulds with scrunched squares of baking paper.

  2. 2

    Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sieve the flour, baking powder and a pinch of salt into the bowl and fold in lightly until only just combined; do not overwork. Fold in the passionfruit until just combined.

  3. 3

    Divide half the mixture between the paper cases, then distribute half the raspberries among them. Top with the remaining muffin mix; stud the tops with the remaining raspberries.

  4. 4

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


    Kitchen secret: the trick to a good muffin is not to overmix when you add the flour – better to undermix for a light, crumbly texture.

Nutritional Details

Each serving provides
  • Energy 1089kj 260kcal 13%
  • Fat 15.8g 23%
  • Saturates 8.7g 44%
  • Sugars 1.5g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1252kj/299kcal

Each serving provides

23.2g carbohydrate 2.5g fibre 4.9g protein

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