Chipa muffins, also known as chipa express or chipa de licuadora, are a quick and easy take on Chipa Paraguaya (Paraguayan cheese bread).
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Naturally gluten-free and made with yuca starch, these cheese muffins have a chewy interior and a lightly crisp exterior. They're simple to prepare and come together fast.
Baked in a muffin tin, they offer a convenient way to enjoy chipa without the need for traditional shaping.
These Chipa Muffins are my bite-sized take on traditional chipa. I make them all the time for my kids, as a quick snack or to serve alongside dinner.
Soft, cheesy, and naturally gluten-free, they bring all the familiar flavors of chipa almidón in a recipe that's easy, fast, and perfect for busy days. Serve warm with mate cocido.
How to Make Chipa Muffins
- 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): For a traditional touch, add a hint of anise.
How to Make Chipa Muffins
Note: The full instructions are provided in the recipe card below.
Preheat oven to 400°F (200°C). Grease a 12-cup muffin pan. Reserve 2 tablespoon Parmesan for topping. Crack the egg into a bowl and transfer to a blender.
Add all ingredients except yuca starch; blend for 1 min. Add yuca starch and blend until smooth (2-3 minutes). Fill muffin cups ¾ full and sprinkle with the reserved cheese.
Bake for 20 minutes until puffed and golden. Unmold while hot and serve immediately.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Store and Reheat: Store in the refrigerator in an airtight container or sealable plastic bag for up to 3 days. 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.
Camila's Tips
- Don't overfill: Fill muffin cups only ¾ full to allow room for the muffins to puff.
- Smooth batter: Blend until the batter is fully smooth for a consistent texture.
- Unmold carefully: Unmold the muffins while they are still hot to prevent sticking.
- Serve fresh: These chipa muffins taste best when served warm, either on their own or with Mate Cocido Quemado.
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Recipe
Chipa Muffins
Ingredients
- 250 g yuca starch ( also known as Tapioca starch)
- 125 ml avocado oil or any neutral-flavored oil
- 250 ml whole milk , room temperature
- 80 g Parmesan cheese, shredded , plus for 20g (2 tbsp) sprinkling over the top
- 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. Reserve 2 tablespoons of Parmesan cheese for topping.
- Crack the egg into a small bowl, then transfer it to a blender. Add all remaining ingredients except the yuca starch and blend for 1 minute. Add the yuca starch and continue blending until the mixture is smooth, about 2-3 minutes.
- Pour the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the reserved Parmesan cheese evenly on top.
- Bake for 20 minutes or until the muffins are puffed and golden. Remove from the oven and carefully unmold while still hot. Serve immediately.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
