These muffins are simple, quick, and made with everyday ingredients. The feijoas add natural moisture and a refreshing flavor that stands out from typical fruit muffins. They’re not overly sweet, making them a great balanced option, and they stay soft for days, which makes them perfect for meal prep or sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups plain flour 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup sugar 2 eggs 1/2 cup vegetable oil or melted butter 1/2 cup milk or yogurt 1 tsp vanilla extract 1 1/2 cups feijoa flesh (scooped and chopped)
Directions
Preheat your oven to 180°C and line a muffin tin with paper cases.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the sugar, eggs, oil (or melted butter), milk (or yogurt), and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix gently until just combined.
Fold in the chopped feijoa flesh evenly through the batter.
Divide the mixture evenly among the muffin cases, filling each about three-quarters full.
Bake for 18–22 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 muffins. Prep time is 10–15 minutes, bake time is 18–22 minutes, and total time is approximately 30–35 minutes.
Variations
You can add white chocolate chips for extra sweetness or chopped nuts for a bit of crunch. A sprinkle of cinnamon or nutmeg adds warmth and depth of flavor. For a healthier twist, substitute part of the flour with whole wheat flour or reduce the sugar slightly.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm in the microwave for 10–15 seconds or in a low oven for a few minutes.
FAQs
Can I use frozen feijoas?
Yes, frozen feijoas work well. Thaw and drain any excess liquid before using.
Do I need to peel feijoas?
No, simply scoop out the flesh and discard the skin.
Why are my muffins dense?
Overmixing the batter can make muffins dense. Mix just until combined.
Can I make these gluten-free?
Yes, use a gluten-free flour blend suitable for baking.
Can I reduce the sugar?
Yes, you can reduce it slightly without affecting the texture too much.
What can I use instead of oil?
Melted butter or yogurt can be used as alternatives.
How do I know when they’re done?
Insert a skewer into the center—if it comes out clean, they are ready.
Can I add toppings?
Yes, you can sprinkle sugar or oats on top before baking for added texture.
Can I make mini muffins?
Yes, just reduce the baking time to about 10–12 minutes.
Can I double the recipe?
Yes, simply double the ingredients to make a larger batch.
Conclusion
Feijoa Muffins are an easy, flavorful bake that highlights the unique taste of feijoas in a soft, moist texture. Quick to prepare and perfect for any occasion, they’re a great addition to your everyday baking rotation.
These soft and fluffy Feijoa Muffins are packed with sweet-tangy feijoa flavor and a moist, tender crumb. This easy feijoa muffin recipe is perfect for breakfast, snacks, or a quick homemade treat that stays fresh and delicious for days.
Ingredients
2 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
2 eggs
1/2 cup vegetable oil or melted butter
1/2 cup milk or yogurt
1 tsp vanilla extract
1 1/2 cups feijoa flesh (scooped and chopped)
Instructions
Preheat oven to 180°C and line a muffin tin with paper cases.
In a large bowl, sift together flour, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, oil (or melted butter), milk (or yogurt), and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
Fold in chopped feijoa flesh evenly.
Divide batter evenly into muffin cases, filling each about 3/4 full.
Bake for 18–22 minutes, or until tops are golden and a skewer inserted comes out clean.
Cool in tin briefly, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing to keep muffins light and soft.Feijoas provide natural moisture and a unique tangy flavor.Add white chocolate chips or nuts for extra texture.A sprinkle of cinnamon or nutmeg adds warmth.
