Passion Fruit Muffins

Directions

1. 1
   Preheat oven to 450 degrees.
2. 2
   Cut the passion fruits in half and scape pulp and seeds into a microwave safe bowl.
3. 3
   Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.
4. 4
   Strain pulp through a fine mesh sieve, stirring and pressing on pulp and seeds to extract all the liquid pulp. Discard seeds. Reserve 5 tablespoons of the passion fruit juice for the glaze.
5. 5
   In a standing mixer, cream butter and sugar until light and fluffy.
6. 6
   Mix together eggs, passion fruit pulp, lime juice, vanilla, and yogurt.
7. 7
   Whisk together flour, baking soda, and salt.
8. 8
   Add the liquid ingredients to the butter/sugar mix, alternating with the dry ingredients. Finish with the dry ingredients, folding them in by hand. Fold in the pineapple. Do not over mix.
9. 9
   Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) 3/4 full.
10. 10
    Place chopped Brazil nuts, oats, and brown sugar in a bowl. Add 3 tablespoons butter. Mix butter into the oats and nuts with your fingers, until well mixed.
11. 11
    Crumble 1 tablespoon of oat/nut mixture on the tops of the muffins.
12. 12
    Bake the muffins on the center rack at 450 degrees for 5 minutes. Lower the heat to 400 degrees, and bake for 10 minutes more.
13. 13
    Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes.
14. 14
    Remove muffins and let cool in pans on a rack for 5 minutes. Remove muffins from pan.
15. 15
    Whisk 5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add pinch of salt and 1/2 vanilla. Thin with more juice or water if necessary.
16. 16
    Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.