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1
Preheat oven to 450 degrees.
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2
Cut the passion fruits in half and scape pulp and seeds into a microwave safe bowl.
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3
Microwave passion fruit pulp for 30 seconds to 1 minute, until very hot.
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4
Strain pulp through a fine mesh sieve, stirring and pressing on pulp and seeds to extract all the liquid pulp. Discard seeds. Reserve 5 tablespoons of the passion fruit juice for the glaze.
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5
In a standing mixer, cream butter and sugar until light and fluffy.
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6
Mix together eggs, passion fruit pulp, lime juice, vanilla, and yogurt.
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7
Whisk together flour, baking soda, and salt.
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8
Add the liquid ingredients to the butter/sugar mix, alternating with the dry ingredients. Finish with the dry ingredients, folding them in by hand. Fold in the pineapple. Do not over mix.
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9
Line muffin tins with paper. Fill 18 regular muffin tins (or 10 jumbo) 3/4 full.
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10
Place chopped Brazil nuts, oats, and brown sugar in a bowl. Add 3 tablespoons butter. Mix butter into the oats and nuts with your fingers, until well mixed.
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11
Crumble 1 tablespoon of oat/nut mixture on the tops of the muffins.
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12
Bake the muffins on the center rack at 450 degrees for 5 minutes. Lower the heat to 400 degrees, and bake for 10 minutes more.
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13
Check for doneness. Muffins should spring back slightly when touched. Larger muffins may require an extra 5 to 8 minutes.
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14
Remove muffins and let cool in pans on a rack for 5 minutes. Remove muffins from pan.
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15
Whisk 5 tablespoons passion fruit juice, melted butter, and 1 tablespoon lime juice into the powdered sugar. Add pinch of salt and 1/2 vanilla. Thin with more juice or water if necessary.
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16
Drizzle glaze over top of muffins. If glaze thickens, try reheating for a few seconds in the microwave.
