If you’re a fan of Paraguayan Chipa, these Chipa Muffins are a must-try. Made with Parmesan cheese and gluten-free yuca starch (also known as tapioca starch), these cheesy muffins puff up perfectly in the oven, creating a crispy, golden crust that's simply irresistible.🤤
Whether you serve them for breakfast, as a side dish, or as a snack, these muffins are sure to be a crowd-pleaser for both kids and adults. And don’t worry if you’re out of Parmesan—you can easily swap in any cheese you have on hand for a delicious variation.
What You'll Need
- Yuca Starch (Tapioca Starch): Gives the muffins their signature chewy texture.
- Parmesan Cheese: Adds that delicious savory bite, but feel free to use whatever cheese you have on hand.
- Egg: Helps hold everything together and keeps the muffins moist.
- Milk: Adds a bit of richness to the batter.
- Oil: Keeps the muffins soft and moist. I like to use avocado oil, but any neutral oil will work.
- Kosher Salt: Brings out the flavors in the muffins.
- Anise Seeds (Optional): If you want a traditional touch, add a bit of anise.
How to Make Chipa Muffins
Note: The full instructions are provided in the recipe card below.
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease a 12-cup muffin pan.
- Prepare Parmesan: Set aside 2 tablespoons of parmesan cheese.
- Blend Ingredients: Blend the egg with all ingredients, except yuca starch, for 1 minute.
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- Add Yuca Starch: Add yuca starch and blend until smooth.
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- Fill Muffin Cups: Fill muffin cups ¾ full and sprinkle with reserved cheese.
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- Bake: Bake for 20 minutes until puffed and golden.
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- Unmold and Serve: Unmold while hot and serve.
Camila's Tips
- Room temperature ingredients: Ensure the egg is at room temperature for a smoother batter.
- Don’t overfill: Fill muffin cups only ¾ full to allow room for puffing.
- Smooth batter: Blend until the batter is fully smooth for a consistent texture.
- Unmold carefully: Unmold the muffins while hot to prevent sticking.
- Serve fresh: These chipa muffins taste best when served warm, either on their own or with Mate Cocido Quemado.
See More Chipa Recipes:
📖 Recipe
Chipa Muffins
If you’re a fan of Paraguayan Chipa, these Chipa Muffins are a must-try. Made with Parmesan cheese and gluten-free yuca starch (also known as tapioca starch), these cheesy muffins puff up perfectly in the oven, creating a crispy, golden crust that's simply irresistible.🤤Whether you serve them for breakfast, as a side dish, or as a snack, these muffins are sure to be a crowd-pleaser for both kids and adults. And don’t worry if you’re out of Parmesan—you can easily swap in any cheese you have on hand for a delicious variation.
Ingredients
- 250 g yuca starch ( also known as Tapioca starch)
- 4 oz avocado oil or any neutral-flavored oil
- 8 oz whole milk , room temperature
- 100 g Parmesan cheese, shredded , divided
- 1 large egg , room temperature
- 1 teaspoon kosher salt , adjust to taste
- ½ tablespoon anise seeds , optional, but highly recommended
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup nonstick muffin pan with cooking spray and set aside. Set aside 2 tablespoons of parmesan cheese for sprinkling on top.
- In a small bowl, crack the egg and transfer it to a blender. Add the remaining ingredients except the yuca starch and blend for 1 minute. Then add the yuca starch and blend until the mixture is smooth, about 3 minutes.
- Fill each muffin cup about ¾ full with the batter. Sprinkle the reserved parmesan cheese on top. Bake for 20 minutes, or until the muffins are puffed and golden.
- Remove from the oven and carefully unmold the cheese muffins while still hot. Serve immediately.
Notes
Store and Reheat:
Store it in the refrigerator for up to 3 days in an airtight container or sealable plastic bag. To reheat, heat individual portions in the microwave for 30 to 45 seconds, being careful not to overheat.
Make-ahead and freeze:
It is not advisable as it tastes best when fresh.
Nutrition Facts
Chipa Muffins
Amount per Serving
Calories
210
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Trans Fat
0.002
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
22
mg
7
%
Sodium
342
mg
15
%
Potassium
46
mg
1
%
Carbohydrates
20
g
7
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
118
IU
2
%
Vitamin C
0.03
mg
0
%
Calcium
127
mg
13
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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