Loquat muffin recipe
Loquat muffins are mixed by hand and ready in about 30 minutes.
Servings: 9 large muffins
Calories: 274kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 274kcal | Carbohydrates: 42g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 339mg | Fiber: 1g | Sugar: 18g