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Individual Basbousa Muffins with Citrus & Mint Syrup

Individual Semolina Cakes, Citrus Desserts, Middle Eastern Pastries, Brand
Collaboration

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Individual Basbousa Muffins with Citrus & Mint Syrup

Individual Semolina Cakes, Citrus Desserts, Middle Eastern Pastries, Brand
Collaboration

PREP time 15 min
BAKing time 20-22 min
TOTAL time 35-40 min
Yield 24 Individual Muffins
Difficulty Easy / Effortless Weekend Baking

Ingredients

  • Basbousa Batter:

  • 1 cup coarse semolina

  • 1 cup self-rising flour (or white flour + 1 sachet baking powder)

  • 1 cup sugar

  • 1 cup vegetable oil

  • 1 cup freshly squeezed orange

  • 4 eggs (separated)

  • 1 sachet baking powder

  • Zest of 1 fresh orange

  • 1 cup desiccated coconut

  • Citrus & Mint Syrup:

  • 1 cup sugar

  • 1 cup water

  • Orange peel strips

  • Fresh mint leaves (a few sprigs)

  • Optional secret boost: 1 tbsp honey

Method

  1. 01

    Prepare Citrus Syrup — In a small saucepan, bring water and sugar to a boil until fully dissolved. Add orange peel strips, fresh mint leaves, and honey. Simmer for 3–4 minutes, then remove from heat and set aside to cool.
  2. 02

    Whip Whites & Build Wet Base — Using a stand mixer (Morphy Richards), whip egg whites while adding sugar gradually until a stable foam forms. Gently fold in egg yolks, oil, orange juice, and fresh citrus zest.
  3. 03

    Combine Dry Ingredients & Fold — Mix semolina, self-rising flour, baking powder, and coconut in a bowl. Gently fold into the wet mixture using a spatula until unified. Do not overmix.
  4. 04

    Portion & Bake — Fill a greased 24-cup muffin tin 3/4 full with batter. Bake in a preheated oven at 170°C (340°F) for 20–22 minutes until set and golden brown.
  5. 05

    Syrup Soak (Crucial Step) — Immediately upon removing hot muffins from the oven, pour cool citrus syrup generously over each muffin. Allow syrup to fully absorb into semolina for maximum moistness.

Step by step

Clear process images displayed in the same order as the method.

Start by adding your egg whites to a stand mixer bowl equipped with a whisk attachment and whip them until they form thick, stiff, and glossy peaks. 1
Whip the Egg Whites.

Start by adding your egg whites to a stand mixer bowl equipped with a whisk attachment and whip them until they form thick, stiff, and glossy peaks.

While the mixer is running, gradually add the egg yolks into the whipped white mixture to build a rich, emulsified base. 2
Add Egg Yolks.

While the mixer is running, gradually add the egg yolks into the whipped white mixture to build a rich, emulsified base.

Pour in your liquid ingredients (such as oil or butter and other liquids) while continuing to blend smoothly. 3
Incorporate Wet Ingredients.

Pour in your liquid ingredients (such as oil or butter and other liquids) while continuing to blend smoothly.

Slowly pour in your dry ingredients along with fine semolina grain to give the cake its classic crumb structure. 4
Add Dry Ingredients and Semolina.

Slowly pour in your dry ingredients along with fine semolina grain to give the cake its classic crumb structure.

Once baked in a muffin or pan mold, take the warm cakes and generously pour a sweet, fragrant sugar syrup directly over them so they absorb all the moisture. 5
Bake and Soak in Syrup.

Once baked in a muffin or pan mold, take the warm cakes and generously pour a sweet, fragrant sugar syrup directly over them so they absorb all the moisture.

Finish by dusting the tops with shredded coconut or powdered sugar, then arrange them on a decorative serving platter to enjoy! 6
Garnish and Serve.

Finish by dusting the tops with shredded coconut or powdered sugar, then arrange them on a decorative serving platter to enjoy!

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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