Lychee Muffins recipe

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Ingredients

1 cup cake flour
1 teaspoon baking powder
1 (11 ounce) can lychees, drained
½ cup white sugar
1 egg
⅓ cup butter, melted
1 teaspoon vanilla extract

Nutrition Info

193.7 calories
carbohydrate: 30 g
cholesterol: 38.7 mg
fat: 7.5 g
fiber: 0.4 g
protein: 2.2 g
saturatedFat: 4.5 g
servingSize: -
sodium: 111.4 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  2. Mix cake flour and baking powder together in a large bowl.

  3. Strain lychees into a bowl, reserving canning liquid. Pat lychees dry with a paper towel, cut into small pieces. Add 3/4 of the pieces to the flour mixture, toss lightly.

  4. Whisk sugar and egg together in a bowl until sugar is dissolved, about 1 minute. Stir in 5 tablespoons of the reserved canning liquid, butter, and vanilla extract. Add flour mixture, stir batter until just moistened.

  5. Spoon batter into the prepared muffin tin, filling each liner 3/4 full. Scatter remaining lychee pieces on top.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Recipe Yield

9 muffins

Recipe Note

If you love lychee, you are sure to love these muffins. They have a very light sweet lychee taste.

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