01 -
Pour the passion fruit icing over your cooled muffins, then dig in.
02 -
Cut open your passion fruits and take out the inside. Push it through a sieve to grab the juice. Stir the juice and powdered sugar till you get a thick but pourable icing. Tweak with more juice or sugar if you want it runnier or thicker.
03 -
Pull the tray out of the oven. Move each muffin straight to a rack so they cool off a bit before peeling off the cups.
04 -
Spoon out the batter into the paper-lined muffin tin evenly. Pop the tray in the center of your oven for about 20-22 minutes. They're ready when the tops are golden and a toothpick poked in the middle comes out without wet batter.
05 -
Put paper cups into each spot in your muffin pan. If you want easy cleanup, brush the liners with a little oil first.
06 -
Drop the mango cubes into your batter. Use a rubber spatula to stir them in so the fruit is spread throughout.
07 -
Tip the bowl of dry goods into the wet mix. Gently mix just until everything's blended—don't stress about a few lumps.
08 -
Whisk together the oil, sugar, sour cream, eggs, and vanilla in a big bowl until the mixture looks smooth.
09 -
Stir the flour, baking powder, baking soda, and salt together in a mixing bowl so it's all mixed evenly.
10 -
Get your oven hot by setting it to 180°C. When using a fan oven, you should turn it down by about 20°C or follow whatever your oven's manual says.
11 -
Measure everything first. Cut up the mango into 1.25 cm chunks. Set 12 paper muffin cups into your pan to get ready.