This sweet yet savory Paraguayan corn souffle muffins recipe is the perfect addition to any meal. This recipe takes just minutes to prepare from start to finish, yet it yields a sophisticated taste that will have your family raving for more!
For more Chipa Guazu-inspired recipes, check out this Traditional Chipa Guazu, The Best Cornbread Pudding, and Healthy Corn Casserole.
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What is Chipa Guazú Muffins?
Chipa Guazú Muffins are a variation of the traditional Paraguayan dish called Chipa Guazú. Chipa Guazú is a cornbread with fresh corn, cheese, milk, and eggs. It's typically baked in a large pan and cut into squares to serve. The Chipa Guazú Muffins recipe takes the same ingredients and bakes them in muffin tins for individual-sized servings. The muffin tin helps create a crisp crust on the outside of the muffin while the inside stays soft and moist. It's a sweet yet savory dish that can be served as a side dish or an appetizer.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Onions: The chopped onions add flavor and aroma to the muffins. They are cooked until softened to release their natural sweetness and enhance the dish's overall taste.
- Sunflower Oil: The neutral-flavored oil, such as sunflower oil, provides moisture to the muffins and helps create a tender texture.
- Ricotta Cheese: Ricotta cheese contributes a creamy and slightly tangy flavor to the muffins. It adds richness and helps bind the ingredients together.
- Shredded Mozzarella Cheese (or Queso para Freir/Mexican blend cheese): The shredded cheese adds a savory, cheesy taste and a gooey texture to the muffins. It also helps in binding the other ingredients.
- Whole Milk: Milk adds moisture to the muffins and contributes to their tender crumb. It also helps create a smooth and creamy texture.
- Eggs (or Egg Whites): Eggs provide structure and help the Chipa guazu muffins rise. They add richness and contribute to the overall texture of the muffins.
- Kosher Salt: Salt enhances the flavors of all the ingredients and balances the sweetness of the corn and onions. It adds depth and complexity to the Chipa guazu muffins.
- Grated Parmesan Cheese (optional): If added, the grated Parmesan cheese adds a nutty and salty flavor to the muffins, enhancing their overall taste.
- Fresh Corn (or Thawed Frozen Corn): The star ingredient of the recipe, fresh corn or thawed frozen corn, adds sweetness, moisture, and a delightful corn flavor to the muffins. It gives them a distinct texture and makes them visually appealing.
Tools You'll Need
- Food Processor or Blender
- Large Skillet
- Measuring cups and measuring Spoons
- Large Bowl
- (2) Muffin Pans
- Whisk
- Rubber Spatula
- Liquid measuring cup
How to Make Chipa Guazú Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Generously butter (2) 12 cups nonstick muffin pans and dust them with cornmeal; set aside. In a 12-inch skillet over medium heat, melt the butter. Add the chopped onions and salt, and cook until softned, about 8 to 10 minutes. Remove the skillet from heat, add half of the milk, and set aside to cool off. Place the eggs and remaining milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 10 to 15 seconds, just enough to break up the corn kernels, do not over-blend!
Add the onion and corn mixture to a large bowl; stir until well combined. Stir in the Cheese. Distribute the corn batter evenly among the prepared muffin cups and transfer it to the oven. Bake the Chipa Guazu muffins until the top is golden brown and a toothpick inserted into the center of the Chipa guazu muffins comes out clean, about 35 to 45 minutes. Set aside to cool slightly before serving. Pair it with our Delicious Asado con Chorizo!
Substitutions
- Butter: You can substitute butter with lard, margarine, or any neutral-flavored oil; however, if you want your dish to have more flavor, I recommend using butter.
- Cheese: Queso Paraguay is preferred. However, Paraguayan cheese can also be hard to find in other countries, such as the United States, but this is not a problem because you can use another cheese instead. Here are some cheeses we used to make Chipa Guazu and Sopa Paraguaya and always turned out perfectly: Queso de Freir, ''Frying cheese'', Queso Blanco, Queso panela, Mexican Blend, Monterey Jack, Colby Jack, and cheddar. (Panela cheese and Queso de Blanco are our favorite cheeses for making Chipa Guazú).
- Oil: You can substitute sunflower oil with neutral-flavored oils such as vegetables, canola, or grapeseed.
- Whole Milk: If you prefer a lower-fat option, you can substitute whole milk with low-fat milk or even almond milk, soy milk, or oat milk for a dairy-free alternative.
- Parmesan Cheese: The grated Parmesan cheese is optional, so if you don't have it or prefer not to use it, you can omit it from the recipe.
- Fresh Corn: If fresh corn is unavailable, you can use thawed frozen corn as a substitute. Just drain any excess liquid before adding it to the batter.
Variations
- Add Chilies: Add diced green chilies or jalapeños to the muffin batter for a spicy kick. This will give the Chipa guazu muffins a flavorful and mildly spicy twist.
- Herbs and Seasonings: Experiment with different herbs and seasonings to enhance the flavor profile. Add chopped fresh herbs like cilantro or parsley to add a refreshing taste. Additionally, spices like cumin or paprika can be added for extra depth of flavor.
- Cheese Variations: While the recipe calls for mozzarella cheese, you can try using other types of cheese or a combination of cheeses. Cheddar, Monterey Jack, or a blend of your favorite cheeses can create different flavor profiles.
- Vegetables: Expand the vegetable content by adding other vegetables to the muffin batter. Diced bell peppers, corn kernels, or even sautéed mushrooms can add texture and flavor to the Chipa guazu muffins.
- Bacon or Ham: If you enjoy a meaty addition, include cooked and crumbled bacon or diced ham in the muffin batter. This will provide a savory element and a delightful contrast to the sweet corn.
How to Serve
- As a Side Dish: Chipa Guazú Muffins make a delightful side dish to accompany grilled meats, roasted chicken, or any main course you choose. Serve them alongside your favorite protein and vegetable dishes for a complete and satisfying meal.
- As an Appetizer: These muffins can be served as appetizers for gatherings or parties. Place them on a platter and garnish with fresh herbs, such as parsley or cilantro, for a pop of color. They can be enjoyed as tasty finger food or paired with dips like salsa, guacamole, or sour cream for extra flavor.
- With Soups or Stews: Chipa Guazú Muffins can be enjoyed alongside soups or stews, adding a unique and flavorful element to your bowl of warmth. They can be dipped into the broth or crumbled over the soup for added texture and taste.
- On their Own: These muffins are delicious enough to be enjoyed as a snack or a light meal. Grab one for a quick breakfast, or enjoy them as a satisfying afternoon treat with tea or coffee.
- With Traditional Paraguayan Dishes: Since Chipa Guazú is a traditional Paraguayan dish, you can serve the muffins alongside other Paraguayan specialties, such as Asado con Chorizo (grilled meat with chorizo) or Sopa Paraguaya (Paraguayan cornbread). This allows you to create an authentic Paraguayan meal experience.
How to Store & Re-Heat
To store: Allow them to cool completely before transferring them to an airtight container or zip-top bag. Properly sealing the container will help prevent them from drying out. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you plan to store them for longer than that, it's best to freeze them.
To reheat: Remember that the muffins' texture may be slightly softer than when fresh when reheated slightly. However, they will still be delicious and enjoyable. Whether storing or reheating Chipa Guazú Muffins, consuming them as soon as possible is always best for the best taste and texture.
Make Ahead
To make this side dish ahead of a potluck or dinner party, bake it before storing it in the fridge. Allow the Chipa Guazú muffins to cool completely before wrapping them in plastic wrap, and they will keep in the fridge for up to 5 days. When ready to serve, warm the Chipa Guazú in a 325-degree oven for about 15 minutes.
How to Freeze
To freeze Chipa Guazú Muffins, allow them to cool completely after baking. Once cooled, place the Chipa guazu muffins in a single layer on a baking sheet and transfer the sheet to the freezer. Let them freeze for a few hours or until they are solid. Then, transfer the frozen muffins to airtight freezer bags or containers, removing any excess air.
Label the containers with the date and store them in the freezer for up to 3 months. When ready to enjoy, thaw the Chipa guazu muffins in the refrigerator overnight or at room temperature. You can also reheat them in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes until warm.
Tips for Making The Best Chipa Guazú Muffins
- Measuring Cornmeal: Measure the cornmeal by spooning it into the measuring cup, then level it with a knife or use the weight measurements. (I use a 240 ml Dry Measuring cup)
- Room-temperature eggs will get the best results: Pull eggs out of the refrigerator an hour before making the Chipa Guazú. Cold eggs don’t get the same peaks as warmer eggs.
- Room temperature Ingredients: Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification.
- Experiment with additions: This Chipa Guazú recipe can serve as a canvas for several additions. Add more diced vegetables, such as peppers and scallions, for added flavor and texture. Swap out the frying cheese for cheddar cheese, pepper jack, mozzarella, or whatever semi-soft cheese you prefer. Add a little spice to the dish with a pinch of cayenne, chopped jalapenos, or green chilies. Add a touch of herbs to create different seasonal interpretations of Chipa Guazú.
- Consistency: When making Chipa Guazú muffins, it's all about getting the right consistency; you want the corn batter to be loose rather than dense.
- Check for doneness: To check if it's done, prick the Chipa Guazú with a wooden skewer or knife; if the stick comes out dry, it's time to remove it from the oven.
- Measurements: To achieve a good result, follow the recipe exactly and use the correct amount of each ingredient.
FAQ.
Could I use frozen corn instead of fresh corn?
You can use thawed frozen corn as a substitute for fresh corn in the recipe. Thaw and drain the frozen corn before using it in the batter.
Could I use a different type of cheese?
While the recipe suggests mozzarella cheese, you can experiment with other cheeses. Cheddar, Monterey Jack, or a blend of your favorite cheeses can work well and add different flavors to the Chipa guazu muffins.
Can I add other ingredients, such as vegetables or herbs?
Feel free to add ingredients like diced bell peppers, corn kernels, or sautéed mushrooms to the batter for added flavor and texture. You could also experiment with herbs and spices to suit your taste preferences.
Could I make mini muffins instead of regular-sized muffins?
You could make mini muffins using this recipe. Adjust the baking time accordingly, as mini muffins require less time in the oven than regular muffins. Monitor them and test them with a toothpick to determine when they are fully cooked.
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Recipe
Easy Chipa guazu muffins
Tools
Ingredients
- 2 large onions , chopped
- 124 g sunflower oil or any neutral flavored oil
- 130 g Ricotta cheese
- 200 g Shredded Mozzarella cheese, crumbled Queso para Freir, or shredded Mexican blend cheese
- 250 ml whole milk but low-fat works too , room temperature
- 4 whole eggs or egg white , room temperature
- 1-½ teaspoons kosher salt
- 1 spoonful grated Parmesan cheese optional
- 1 kg fresh corn or thawed frozen corn
Instructions
- Preheat the oven to 350 degrees F. Generously butter (2) 12 cups nonstick muffin pans and dust them with cornmeal; set aside.
- In a 12-inch skillet over medium heat, melt the butter. Add the chopped onions and salt, and cook until softned, about 8 to 10 minutes. Remove the skillet from heat, add half of the milk, and set aside to cool off.
- Place the eggs and remaining milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 10 to 15 seconds, just enough to break up the corn kernels, do not over-blend!
- Add the onion mixture and the corn mixture to a large bowl; stir until well combined. Stir in the Cheese. Distribute the corn batter evenly among the prepared muffin cups and transfer it to the oven.
- Bake the Chipa Guazu muffins until the top of the muffins is golden brown and a toothpick inserted into the center of the muffin comes out clean, about 35 to 45 minutes. Set aside to cool slightly before serving. Pair it with our Delicious Asado con Chorizo!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.