Bakery-Style Lychee Muffins Made Easy at Home

The recipe is without any artificial flavour. I love the balanced sweetness. I can claim that this one I baked without any recipe guidance and the results were fantastic.

Prep Time10

Cook Time30

Total Time40

Course: Bake, Cake

Cuisine: Western

Keyword: Lychee Muffins

Servings: 6 muffins

Calories: 174kcal

Author: ila

Ingredients

1 cup self rising flour
50 gm Lychee
1/2 cup sugar
1/2 milk milk
1 teaspoon baking powder
1 tablespoon egg replacer and if you are eggitarian add 1 egg
1 tablespoon oil
2 drops of vanilla extract

Instructions

Start by preheating your oven to 180°C (350°F). This ensures that your muffins bake evenly and rise perfectly.
If you’re using fresh lychees, peel and deseed them. Chop the lychees into small pieces. Canned lychees should be drained well before chopping.
In a large mixing bowl, sift together the self-rising flour and baking powder. Adding sugar to this mix, combine all the dry ingredients well.
In another bowl, mix the milk, egg replacer (or beaten egg), oil, and vanilla extract. Ensure the mixture is smooth and well-combined.
Make a well in the center of your dry ingredients and pour in the wet mixture. Stir gently until just combined. Overmixing can lead to tough muffins.
Add the chopped lychee into the batter, folding gently to distribute evenly throughout the mix.
Spoon the batter into a muffin tin lined with paper cases, filling each about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade lychee muffins warm or at room temperature.

Nutrition