Starfruit muffins

Starfruit Muffins recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Starfruit Muffins recipe, a unique and mouthwatering treat that combines the tangy flavor of starfruit with the comforting goodness of muffins. These muffins are a perfect balance of sweet and tart, making them a delightful addition to any breakfast or snack time. With their golden-brown crust and moist, fluffy texture, they are sure to please even the most discerning palates. Whether you're a fan of starfruit or simply looking for a new twist on traditional muffins, this recipe is a must-try.

Keywords: starfruit, muffins, unique, tangy, delicious.

starfruit muffins details

Starfruit muffins, recipe Rating: 4.4
Number of votes:96

Always a guest favorite, as well as my favorite way to use the exotic star-shaped fruit which grows in the side yard. I still chuckle when I remember the guest from Connecticut who thought I arose early in the morning to cut out star shapes with a cookie cutter.…Suzanne Pescitelli

Ingredients

1 stick butter, softened

1/3 cup sugar

1 Tablespoon molasses

1 egg

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 cup quick oats

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup buttermilk

1/4 cup chopped starfruit (carambola)

1/4 cup flaked coconut

1 Tablespoon grated orange peel

12 slices starfruit

Confectioners sugar to dust on top

12 muffin cup papers

Instructions:

Preheat oven to 375 degrees. In a large bowl, beat together butter and sugar with beater until fluffy. Add molasses and eggs; beat until well blended.

In medium bowl, combine flours, oats, baking soda, baking powder, cinnamon, and salt. With a wooden spoon, stir flour mixture into butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in chopped starfruit, coconut, and orange peel.

Divide batter into paper-lined muffin cups, filling each two-thirds full. Top each cup with one starfruit slice. Bake muffins 20 to 25 minutes or until they’re golden brown and spring back when pressed lightly. Cool on rack 5 minutes; remove from pan and dust lightly with confectioners sugar.