Guest chef

Paul Hollywood

Most famous as the steely eyed judge on BBC2's The Great British Bake Off, star baker Paul's latest cookbook is Pies And Puds.

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Raspberry and passionfruit muffins

  • Serves 12
  • Prep 10 mins
  • Total time 30 mins
3.9/5 rating (25 votes)
Raspberry and passionfruit muffins
Raspberry and passionfruit muffins

step by step

  • 1Heat 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.
  • 2Cream 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.
  • 3Divide 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.
  • 4Bake for 15-20 minutes until the muffins are golden and spring back when gently pressed.
  • The trick to a good muffin is not to overmix when you add the flour - better to undermix for a light, crumbly texture.
  • Recipe photograph by Maja Smend

You will need

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

+ Nutritional Information