Lychee Muffins – a delicious recipe with cake flour, baking powder, white sugar, egg, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
382
kcal
Calories
18
g
Fat
49
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup cake flour, 1 teaspoon baking powder, 1 (11 ounce) can lychees, drained, 1/2 cup white sugar, and more.
Yes, Lychee Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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