Durian Muffins [Overnight Batter]

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It's again durian season in Penang. I had wanted to bake these muffins when I saw Happy Home Baking post, then Karen's post reminded me about this recipe.

When my hubby bought 12 kg of durians for my mum, I kept some to make these muffins. At the same time, I saw Jessie's post on overnight muffins, I put it to practice right away. I prepared the batter the night before and baked these muffins in the morning. I think the overnight batter not only works for the Lemon Poppy Seeds Cupcake but could also apply to other muffins.

Verdict - these muffins are soft, moist and very aromatic if you can stand the durian aroma.

Recipe adapted from Happy Home Baking

Ingredients

[makes 18 muffins]

300 gm durian pulp

75 gm butter - melted

1 egg - lightly beaten

3/4 cup milk [190 ml]

300 gm plain flour

100 gm castor sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven at 190 degrees C. Position rack in the center of oven. Line muffin pan with paper liners.
Melt butter over low heat in a saucepan [I melt it in my electric steamer - 10 minutes]. Set aside.
Separate durian pulp from seeds and mash with a fork. Set aside.
Mix egg and melted butter in a bowl until well combined. Add in milk and half of the durian pulp. Stir to combine.
Sieve dry ingredients in another bowl, whisk to combine. Add in the wet ingredients and stir to just combine. The mixture should be lumpy. Do Not Over-mix the batter otherwise the muffins will be tough. The batter can be kept in the fridge for 12 - 36 hours [overnight batter]. Thaw to room temperature [about 1/2 - 1 hour] before baking.
Spoon batter into the muffin cups, filling half full. Add a teaspoon of durian pulp to each then top with remaining batter until 2/3 full.
Bake in preheated oven for 25-30 minutes or until a tester inserted in the center of a muffin comes out clean.
Remove to cool on wire rack.