Makes 12 muffins

These tender muffins combine sweet pieces of longan with crunchy walnuts and a lightly sweet vanilla batter. The longan remains in noticeable pieces throughout the muffins.

Ingredients

– 1 1/2 cups (188 g) all-purpose flour
– 1/2 cup (100 g) granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup (60 g) walnuts, roughly chopped
– 1/2 cup (80 g) fresh longan, peeled, seeded and chopped
– 1/2 cup (120 ml) whole milk
– 1/4 cup (60 ml) neutral vegetable oil
– 1 large egg
– 1 teaspoon (5 ml) vanilla extract

Instructions

1. Prepare the oven

Preheat the oven to 350°F (175°C).

Line a standard 12-cup muffin pan with paper liners.

2. Prepare the longan

Peel and seed the longan.

Pat the fruit dry with paper towels.

Chop it into pieces approximately 1/2 inch in size.

Do not puree the fruit.

The pieces should remain visible in the finished muffins.

3. Combine the dry ingredients

In a medium bowl, whisk together:

– Flour
– Sugar
– Baking powder
– Baking soda
– Salt

Stir until evenly combined.

4. Add the walnuts and longan

Add the chopped walnuts and longan to the dry ingredients.

Toss gently until the fruit and nuts are lightly coated with flour.

This helps prevent the longan from sinking to the bottom of the muffins.

5. Combine the wet ingredients

In a separate bowl, whisk together:

– Milk
– Vegetable oil
– Egg
– Vanilla extract

Whisk for approximately 20 seconds, just until smooth.

6. Make the batter

Pour the wet ingredients into the dry ingredients.

Using a rubber spatula or wooden spoon, gently fold everything together.

Mix only until the flour has disappeared.

Do not overmix.

A few small lumps are fine.

7. Fill the muffin pan

Divide the batter evenly among the 12 muffin cups.

Each cup should be approximately two-thirds to three-quarters full.

8. Bake

Place the muffin pan on the center rack of the preheated oven.

Bake for 18–22 minutes.

The muffins are finished when:

– The tops are lightly golden.
– The centers spring back when gently pressed.
– A toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool

Remove the pan from the oven.

Allow the muffins to cool in the pan for 5 minutes.

Transfer them to a wire rack.

Allow them to cool for another 15–20 minutes before serving.

Storage

Store completely cooled muffins in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

Longan Tip: Fresh longan contains considerable moisture. Patting the chopped fruit dry before adding it to the batter helps prevent wet pockets around the fruit while still keeping the muffins moist.