Loquat muffins, loaded with fresh loquats and topped with sparkling sugar are mixed by hand and ready in about 30 minutes. This recipe makes 9 large bakery-style muffins – perfect for lazy weekend mornings when you’re craving something warm and sweet with your coffee.
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The muffin method
The muffin method, which isn’t just for muffins, is simple.
- Dry ingredients in one bowl
- Wet ingredients in another bowl
- Pour wet into dry
- Stir just until it’s all incorporated
- Bake your muffins
Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.
How to make loquat muffins
One word of advice when making this loquat muffin recipe – make sure that the wet ingredients are room temperature before you start.
Why this matters – If the wet ingredients are cold, the melted butter will immediately clump up instead of incorporating properly into the mixture. When everything is room temperature, this doesn’t happen.
First, combine wet ingredients in a medium bowl. Then, whisk together dry ingredients in a separate bowl.
Next, add wet ingredients into flour mixture and fold them together with a rubber spatula. It’s ok if you have a few lumps or small spots of flour.
Like my blueberry pound cake recipe, we’ll add a bit of batter to the bottom of each muffin cup before folding the loquats into the batter. Doing this creates a “cushion”, so the pieces of fresh loquat don’t sink to the bottom.
Once the papers are filled with muffin batter, sprinkle them generously with turbinado sugar and bake.
Ingredients for loquat muffins
Flour – I used King Arthur all purpose flour, but Gold Medal and White Lily are also excellent brands.
Baking powder and baking soda – each have their own job in the recipe, they are both leaveners to give our muffins the oomph they need to rise nice and tall.
Butter – always use unsalted butter, so you are the one controlling the amount of salt in the recipe.
Vanilla – pure vanilla extract is best, avoid the imitation stuff.
Loquats – Look for dark yellow fruit, that’s a sign of ripeness.
Sugar – regular, granulated sugar.
Raw sugar – also called turbinado sugar or demerara sugar, is used for sprinkling on top.
Eggs – I used large eggs.
Yogurt – used for moisture and tang, it also makes the muffins tender.
Salt – I used fine sea salt.
Tools and equipment
Muffin recipes require very little in terms of equipment and tools. You’ll only need the basics, but the cookie scoop is one of the most used tools in my kitchen, so I highly recommend it.
To make things even easier, I use tulip baking cups to line my muffin pan. As you can see in the photos, the loquat muffins don’t stick. This is very important, because I don’t want to miss out on a single morsel.
- Mixing bowls
- 2 ounce cookie scoop – This will give you uniform muffins that bake at the same rate.
- Muffin tin
- Tulip liners muffin cups
Frequently asked questions
Muffins freeze really well. To freeze some for later, place them on a sheet pan and freeze for an hour. Wrap tightly and store in the freezer for about a month.
Yogurt adds moisture and acid to the batter. It keeps the loquat muffins tender and the acid helps to activate the baking soda.
Yes. You can replace it with the same amount of sour cream.
More muffin recipes
Muffins are a great grab and go breakfast, afternoon snack or evening treat with a cup of tea. If you also have a love affair with these simple baked goods, check out a few of my other muffin recipes.
- Peach muffins with crumble topping
- Cherry muffins with almond streusel
- Blood orange muffins with crumble topping
- Easy blueberry muffins
- Hubbard squash muffins
- Pumpkin muffin recipe with applesauce
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- 6 tbsp. unsalted butter, melted and cooled
- 3/4 cup sugar
- 3/4 cup plain yogurt (or sour cream)
- 2 large eggs
- 1 tsp. vanilla extract
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups all purpose flour / 8.75 ounces
- 1 1/2 cups fresh loquats, peeled, seeded and quartered (*SEE NOTE)
- 2 1/2 tbsp. turbinado (raw) sugar
- Preheat oven to 375°F / 190°C / Gas Mark 5.
- Line a muffin tin with 9 paper liners, or butter 9 wells, if not using liners.
- In a medium mixing bowl, whisk together melted butter, sugar, yogurt, eggs and vanilla. Set aside.
- In a separate medium bowl, whisk together baking powder, baking soda, salt and flour.
- Pour wet ingredients into flour mixture and fold with a rubber spatula to combine.
- Drop 2 tbsp. of batter into the bottom of each muffin liner.
- Gently fold loquats into the remaining batter and fill muffin tin.
- Sprinkle the tops with turbinado sugar and bake for 22 - 25 minutes, rotating the pan halfway through to ensure even baking.
- Remove from tin and place on cooling rack.
Before peeling loquats, fill a small bowl with cold water and squeeze a couple tablespoons of lemon juice into the water. As you peel and seed the loquats, drop them into the lemon water to keep them from turning brown.
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Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 339mgCarbohydrates: 42gFiber: 1gSugar: 18gProtein: 5g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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