Lychee muffins –Welcome to your new favorite treat that combines the exotic flavor of lychee with the aromatic essence of rose water! This delightful muffin recipe is perfect for brunch, a cozy afternoon tea, or just an indulgent snack. These muffins are fluffy, fragrant, and truly irresistible. Let’s dive into the simple steps to create these delicious lychee and rose water muffins!
Lychee and Rose Water Muffins
These muffins are not just a feast for the taste buds but also a visual delight. The combination of flavors creates a unique taste that will transport you to a serene garden filled with blooming roses.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/2 cup canned lychee, chopped
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon rose water
- 1/2 cup chopped pistachios (optional, for garnish)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the milk, melted butter, and rose water. Mix well to combine.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Carefully fold in the chopped lychees to distribute them evenly throughout the batter.
- Divide the batter among the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle with chopped pistachios for extra flair.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these wonderful lychee and rose water muffins with a cup of tea or coffee. They are sure to impress your friends and family with their unique flavors and lovely aroma. Happy baking!
