My fascination with the ancient Incan superfood, Pichuberries, continues with these muffins. I first discovered, and fell in love with pichuberries when I found them in my local market and made this Pichuberry Blueberry Flaugnarde. I haven’t seen them since, but I always look. I went shopping for some interesting fruit to photograph for my food photography class and there they were, pichuberries! I knew the right orange berries and papery skins would photograph well. The only decision once I got them home was “what would I make with them?”
I did some research and found that people are dipping them in dark chocolate. They were ok but I knew there were better uses. They are an Inca treasure after all.
I decided to use my beautiful pichuberries, along with raspberries and toasted coconut, in a muffin. The pichuberries have tiny seeds inside, much like the raspberries, so if you are going to have seeds stuck in your teeth, I say go for it!
I recently discovered toasted coconut chips made by Dang, as in “Dang, that’s good!” These things are so good and so addictive. I had to put the second bag I bought in the trunk of the car to avoid eating them all before I got home. If you can’t find them locally they are available on Amazon. If you like coconut, you’ll love these. I crumbled and added them to the muffin batter and sprinkled more on top. So good!
This recipe would lend itself to any berry or fruit you like, if you can’t find pichuberries. If you don’t have Dang toasted coconut chips, you can toast your own as well.
- 1 cup pinchuberries, quartered and roasted
- 1 TBS sugar
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg, lightly beaten
- ½ cup sour cream or yogurt
- 1 tsp vanilla
- 1½ cups flour
- 1½ tsp baking powder
- ¼ tsp salt
- 1 cup fresh raspberries
- ½ cup crumbled tossed coconut
- Prepare a muffin pan by lining with paper cupcake liners. Preheat the oven to 400 degrees.
- Remove the stems and papery skins from the pichuberries and rinse them in cold water. There is a sticky film on the outer flesh that needs to be rinsed off. Dry the berries, cut into quarters and place on a baking sheet. Sprinkle the tablespoon of sugar over the top. Roast in a 400 degree oven for 10-12 minutes. Pour into a mesh strainer to drain the liquid off. Allow to cool.
- Cream the butter and sugar together until light. Scrape down the sides of the mixing bowl..
- Add the egg, sour cream (or yogurt) and vanilla and mix well.
- Mix the flour, baking powder, and salt together and add to the creamed mixture.
- Gently fold in the cooled pichuberries, raspberries and toasted coconut. Use a scoop to fill each cup to about ⅔. Sprinkle with crushed toasted coconut and bake in the oven for about 25 minutes until lightly golden brown on top.