I have never thought of using dried longan as one of an ingredients for my baking till I had eaten the longan muffins that was given my girl friend as her baby first month cake shower gift. The muffins taste great and I love the chewy and sweet texture of the dried longan that is incorporated with the muffin. In Chinese medicine, dried longan is considered a ‘warm’ or ‘heaty’ fruits. It is believe longan can be used as a blood tonic, to nurture the heart and to add beauty to the skin. Hence, it is a popular ingredient used in confinement food and soups and for those staying in cold climates country; these longan muffins are believed to have a warming effect on the body.

This is a fusion of Asian ingredients in western muffins.

150g All Purpose Flour
2 tsp double-acting baking powder
1/2 tsp fine salt
110g dark brown sugar
70g dried longan
3/4 cup hot water
2 eggs
70gm butter, melted
1/2 tsp vanilla extract
1/2 cup longan water
75g walnuts, roasted and chopped coarsely

1) Hydrate the dried longan in the 3/4 cup of hot water for 20-30 minutes. Strain the hydrated longan and squeeze lightly to remove excess water. Reserve 1/2 cup of the soaking liquid.
2) Sift All Purpose Flour, salt and baking powder together.
3) Combine cooled longan water, cooled melted butter and vanilla together
3) Whisk eggs and brown sugar till creamy. Follow by adding the butter/water mixture and whisk till just combined.
4) Fold in the flour lightly, 50g of the chopped walnut and the dried longan.
5) Mix well and spoon batter into muffins/cupcake cases. Finally top the muffin with the balance of chopped walnuts.
6) Bake in a preheated oven at 180˚C for 30-35 minutes for medium sized muffins and 20-25 minutes for mini muffins. (I have bake for 25 mins, fan mode using the below type of casing)

Finally skewer test to check if the muffins are baked and ready to be out of the oven!


The sweet aroma of dried longan and brown sugar lingered my kitchen when the muffins are in progress of baking.

For this size of muffin, I had baked a total of 10 longan walnut muffins.

I had shared the longan walnut muffins with my family members and they love the taste and ingredients combination of the muffin. Moist, not too sweet and chewy (dried longan) + crunchy (walnuts) texture! Delicious!


Have fun baking everyone and have a great week ahead! 🙂

  6 comments for “LONGAN WALNUT MUFFIN

  1. Helen Tan
    September 2013 at

    May I know if I can bake this in a disposable aluminium foil loft pan and must I make any adjustment to the amount of ingredients ?
    Thank you.

  2. Dariel
    September 2013 at

    Hi Helen,

    Can i check the size of the aluminium foil loft pan?


  3. Helen Tan
    October 2013 at

    Gd morning Dariel,

    My pan size is (215 x 110 x 55)mm.
    Please also advise on the baking temperature and duration. Thks a million.


  4. Dariel
    October 2013 at

    Hi Helen,

    I have not try the recipe using the aluminium pan as the recipe call for baking the batter in cup cake casing. Perphaps you can experimenting using the same baking temperature at 30 – 35mins. Do remember to do the skewer test to ensure that the muffin are baked.Fill the pan with about 3/4 full of batter.


  5. December 2013 at

    Terrific site. A great deal of practical facts below. I will be mailing the idea to a few buddies ans additionally discussing inside scrumptious. And lastly, thanks in your sweating!

  6. Wei Kai
    February 2014 at

    Thanks for sharing the recipe. Lovely!

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