Soft and flavoursome, these easy-to-prepare Feijoa Muffins are made from pantry staples - butter, flour, sugar, eggs, oil and seasonal fresh feijoas. An excellent treat for school lunchboxes or morning tea.
If you're looking for a really simple, one-bowl Feijoa Muffin recipe, you've come to the right place. The batter comes together quickly and is easy to mix. They rise nicely in the oven and should pop out of the tin easily if it's well-greased. The feijoas give these muffins a unique flavour that sets them apart from standard fruit muffins. They're soft, moist and slightly cakey. They're also really kid-friendly - my kids and their friends loved them!
Ingredient notes:
- Feijoas: These are the hero of the recipe! If you love feijoas as much as me, you will love their tangy and sweet flavour in these soft and fluffy muffins. If you have an abundance of feijoas, be sure to check out our Feijoa Loaf , Feijoa and Apple Crumble Slice or Feijoa and White Chocolate Blondies.
- Rice bran oil: The combination of butter and oil creates a lovely flavour and helps to keep the muffins moist for a few days.
- Cinnamon: Sprinkled on top with a little sugar, this a trick my grandmother did on the top off all her muffins!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 180°C fan bake. Grease a 12 hole muffin tin or line with paper cases. Melt the butter in a large glass bowl. Add the oil, sugar, eggs and milk then whisk together.
Sift in the flour and baking powder, then gently fold until just combined. Scoop out the feijoa flesh, cut into smaller pieces, then add to the mixture and stir gently.
Divide the mixture between the muffin cases, filling each about three quarters full. Sprinkle over the topping.
Bake for 25 minutes or until cooked through and springy to the touch. Leave to cool in the tray for 5 minutes, then transfer to a wire rack.
For another delicious feijoa treat, have a look at out Feijoa Leather. Chewy, tangy and utterly addictive.
Recipe FAQs:
Use medium-ripe feijoas and chop them into small pieces (about 1cm) so they mix through evenly.
Be careful not to overmix the batter - just fold until you can't see any more flour. Keep an eye on the baking time as all ovens are different and take them out when they spring back to the touch.
Absolutely. You can bake these in muffins in standard 12 cup tray like I have here, in Texas muffin tins or even as mini muffins. Just ensure you adjust the cook time (shorter for smaller muffins, longer for bigger muffins).
Storage:
Store your feijoa muffins in an airtight container in the pantry for up to three days. These muffins also freeze really well. I place a frozen muffin in my kids' school lunchboxes in the morning, and they will have defrosted by morning tea.
Top tips:
Make sure you cut your feijoas nice and small so that they distribute and cook evenly in the muffins.
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Feijoa Muffins
Soft and flavoursome, these easy-to-prepare Feijoa Muffins are made from pantry staples - butter, flour, sugar, eggs, oil and seasonal fresh feijoas. An excellent treat for school lunchboxes or morning tea.
Ingredients
- 100g butter
- ½ cup rice bran oil
- 1 cup white sugar, 220g
- 2 eggs
- 125 ml milk
- 2 cups plain flour, 300g
- 2 tsp baking powder
- 280g feijoa flesh, about 1½ cups
Topping
- 1 Tbsp white sugar
- ½ tsp cinnamon
Instructions
- Preheat the oven to 180°C fan bake. Grease a 12 hole muffin tin or line with paper cases.
- Melt the butter in a large glass bowl. Add the oil, sugar, eggs and milk then whisk together.
- Sift in the flour and baking powder, then gently fold until just combined.
- Scoop out the feijoa flesh, cut into smaller pieces, then add to the mixture and stir gently.
- Divide the mixture between the muffin cases, filling each about three quarters full. Sprinkle over the topping.
- Bake for 25 minutes or until cooked through and springy to the touch.
- Leave to cool in the tray for 5 minutes, then transfer to a wire rack.
Notes
- 1 cup of feijoa flesh is about 175g
- Feijoas bake really well into muffins, especially when chopped nice and small. They give a soft, moist texture with that signature tangy flavour.
- I love using a mix of butter and oil as the butter adds flavour and the oil helps keep them moist for a few days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 51mgSodium: 178mgCarbohydrates: 61gFiber: 3gSugar: 22gProtein: 7g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Karyn says
Thank you for the recipe. Could I replace the white sugar with brown sugar?
VJ cooks says
Absolutely.
Ashleigh Mansell says
What would you use instead of egg? Baby with egg allergy but plenty of Feijoas!
VJ cooks says
You can use a store-bought egg replacer or google other remedies. Bloomed chia seeds for example! I'm no expert though, have a google.
Fiona says
Lovely and light. Easy to cook. Thanx
VJ cooks says
So pleased to hear you enjoyed it. Thanks for the feedback, Fiona!
Jacqui says
Very nice muffins! I added white chocolate chips too 🙂
VJ cooks says
Oh what a great idea. Thanks for the feedback, Jacqui 🙂
Storm says
Hi, I often run out of butter, what’s a good rule of thumb ratio for oil as a substitute?
Thank you! ☺️
VJ cooks says
This recipe already uses a mixture of butter and oil to create a lovely texture. If you want to increase the bran oil to replace the butter, I would go use 200ml rice bran oil.