Pichuberry Raspberry Coconut Muffins

Pichuberry Raspberry Coconut Muffins at The Egg Farm

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.

Pichuberry Coconut Muffins


  • 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
  1. Prepare a muffin pan by lining with paper cupcake liners. Preheat the oven to 400 degrees.
  2. 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.
  3. Cream the butter and sugar together until light. Scrape down the sides of the mixing bowl..
  4. Add the egg, sour cream (or yogurt) and vanilla and mix well.
  5. Mix the flour, baking powder, and salt together and add to the creamed mixture.
  6. 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.

Pichuberry Muffins

You also might enjoy...

  • FeaturedPichuberry

    A trip to the grocery store today provided the inspiration for this luscious dessert. For the first time I saw pichuberries in the produce department. I had no idea what they were, but I loved how beautiful they were with their delicate papery husk and bright yellow berry inside. Once I got them home I peeled the husk off to find a waxy textured fruit with little white seeds inside. They had a tart delicate flavor. I decided to pair them with blueberries in some sort of dessert. Before deciding how to use them I researched online to find out a little more about them. You may know them by many other "adopted" names including Cape Gooseberry, Goldenberry, Ground Cherry, and Uchuva. This fruit is in no way related to the gooseberry or ground cherry. They are native to Peru, associated with the lost Incan Civilization and Machu Picchu. Who knew? The people at Pichuberry refer to them as The Lost Incan Treasure. I knew I wanted to do something special with them. With few recipes for pichuberries available online, I looked for Cape Gooseberry recipes. The moment I saw a recipe for Cape Gooseberries Strawberry Flaugnarde, I knew where I…

  • grits4

    I still have a box of grits in my house. I bought them to make shrimp and grits while Michael was out of town. This morning I decided to make savory grits for breakfast. I used grits, cream, bacon, cheese, butter, scallions, and hot sauce. The result was very good. I suspect my love affair with grits will be short-lived because I don't think for a minute that Michael would like them. I have one more thought running around in my head about sweet grits with fruit. I may also try some regular grits as I suspect like oatmeal, stone ground is better.     Savory Breakfast Grits Ingredients 1 1/2 cups water 1/2 tsp salt 1/2 cup quick cooking grits 2 TBS heavy cream 2 pats of butter 3 slices of cooked, crumbled bacon Grated cheese Sliced scallions Hot sauce Instructions DIRECTIONS: Add the salt to the water and bring to a rolling boil. Slowly whisk in the grits, then reduce the heat to a simmer. Continue cooking until the grits are thickened and the water absorbed. Remove from eat and stir in the cream. Pour the grits into a bowl or onto a serving plate. Garnish with butter,…

  • IMG_1517

    I saw a recipe for Coconut Banana Bread with Lime Glaze on the Cooking Light website. Because we are trying to eat a healthier diet, I decided to adapt the recipe by replacing half the white flour with whole wheat flour and substituting coconut oil for the butter. I ramped up the flavor by adding lime zest and rum extract to give it a tropical taste. The result was a denser loaf than standard banana bread, but still moist and flavorful. The lime in the glaze added an unexpected little tangy twist.   Toasted Coconut Banana Bread Ingredients 1 cup whole wheat flour 1 cup all-purpose flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 cup sugar 2/3 cup sugar 1/3 cup agave syrup 1/4 cup coconut oil 2 eggs 1 egg yolk 3 ripe bananas, mashed 1/4 cup nonfat Greek yogurt 1 tsp rum extract 1/2 tsp vanilla extract 1/4 tsp lime zest 1/2 cup toasted unsweetened coconut Baking spray [i]For the glaze:[/i] 1/2 cup powdered sugar 1 1/2 tablespoons fresh juice 1/8 tsp lime zest Splash of fresh cream 1 TBS toasted coconut Instructions Pre-heat the oven to 350 degrees. Place the coconut on a cookie sheet and spread in…


  1. says

    Thanks for sharing at the Say G’day Saturday linky party. I just pinned your post!

    Hope you can Say G’Day again this weekend.

    Best wishes,
    Natasha in Oz

  2. says

    I hopped across from Natasha in Oz. I used to eat these little berries when I was a child, I had no idea they were called Pinchu berries, we used to call them little lanterns. I will have to look out and see if they are in season here at the farmers market and have a go at these muffins. I am vegan though (due to recent health issue), so I will have to experiment a bit with the recipe.

    Lee :)

    • says

      It is a very forgiving recipe so it would probably be ok with your changes. Love the little lantern name. They are really so pretty. Have fun reliving a childhood memory!

    • says

      Hi Matt! I buy mine at Safeway so if you have one close to you check there. You can probably have the produce department get them in for you as well. Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: