These muffins are meant to be eaten for breakfast and are, therefore, pretty lean. The glaze on them makes them richer and imparts a powerful passion fruit taste, so if you want a more subtle flavor, omit the extra two tablespoons passion fruit juice, the powdered sugar and the extra teaspoon of poppy seeds, and instead sprinkle some extra granulated sugar over each muffin batter before baking to get a crunchy top.
Heat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners (or spray the cups with nonstick baking spray). Split each passion fruit and scoop out its pulp with a spoon and into a medium-mesh strainer set over a medium bowl. Stir the seeds and pulp with the spoon again and again until only the seeds remain and all the pulp is in the bowl (be sure to scrape the bottom of the strainer as well). Pour the pulp into a liquid measuring cup to reach 3/4 cup, then pour 2 tablespoons of the remaining pulp into a small bowl. If you have any pulp left over after this, pour it into a plastic bag and freeze it for another use, such as mixing into cocktails or eating on yogurt and granola.
In a large bowl, whisk together the flour, baking powder, and salt. In a medium bowl, whisk together the sugar, oil, poppy seeds, eggs, and 3/4 cup passion fruit pulp. Pour the liquid ingredients over the dry ingredients, and stir until just combined.
Divide the batter evenly among the prepared muffin cups. Bake until light golden brown at the edges and a toothpick inserted in the center of each muffin comes out clean, 22 to 24 minutes. Transfer the muffins to a wire rack and let cool completely.
In the small bowl with the remaining 2 tablespoons passion fruit juice, stir in the powdered sugar and remaining 1 teaspoon poppy seeds with a pinch of salt until they form a smooth glaze. Dip the tops of the muffins in the glaze and arrange right side up on the rack to allow the glaze to set before serving. Store any uneaten muffins in an airtight container for up to 3 days.
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