Lychee Muffin

We are so lucky; we live in a mango orchard and the mango’s are ripening at this very moment. And a few kilometers from our house you’ll find orange and lychee trees. And during this month we have all the lychee we can eat, and more.

At the market we bought 3 kilo and the same day a friend came by and gave us another 3 kilo. It took Peter a long time to clean the lychees. 

We had 3 kilo cleaned lychee to make Lychee Jam, Lychee sherbert and Lychee syrup. Halve of the Jam and Sherbert is gone already; we gave it to friends.

There were some lychees left and I decided to make Lychee muffins. This is an easy recipe with simple muffin-dough. This gives you a good taste of the fresh lychee which is not too sweet. We needed to eat all the muffins in two days because of the fresh fruit; no problem.

The last time I baked muffins, we ate one and threw away all the others. I added ingredients that are fine for bread but not for muffins. Don’t ever bake a muffin using Nigella and candied ginger and whole wheat flour. Trust me on this.

Go for lychee in your muffin!

This is what I used:

80g unsalted butter
120g cake flour
1/4 teaspoon salt
1 teaspoon baking powder
130g fresh lychees
1 egg
90g of castor sugar
1 teaspoon vanilla essence
4 tablespoons lychee juice

4 – 5 whole lychee for topping (9 – 10 halves)

This is what I did:
Melt the butter, don’t let it get brown.

Sift flour, salt and baking powder and mix well.
Cut lychees into pieces. I like to taste lychee and didn’t cut them too small. Leave the pieces on a paper towel to dry. Add the pieces in the flour mixture, toss lightly to coat. Leave the lychees in the flour mixture.
Beat the egg and sugar in a mixer at a medium high speed for three minutes till pale-colored. Add essence, juice and melted butter and stir gently with a spoon.

Fold flour mixture into egg mixture gently with a spatula or a large spoon. Fold in the tossed lychees into the flour mixture.

Spoon the mixture in the paper muffin cases and top with the remaining lychee-halves.

Preheat the oven to 170°C. Bake for 25 minutes till golden brown. The muffins are done when an inserted toothpick comes out clean.


Sorry, you probably look for the phtotos of these muffins, but I can't find them, but decided to post them anyway because they are delicious.

I adjusted this recipe of Bakingqueen168

I send these to Heather of Bake Your Own Bread