These Brazilian Cornbread Muffins with Guava are a delicious and unique take on a classic comfort food. The cornbread muffins are moist and fluffy, with a slightly sweet and nutty flavor. The guava filling adds a touch of tartness and sweetness, making these muffins the perfect balance of flavors.
Guava is a tropical fruit with a sweet and tangy flavor. It is popular in many Latin American cuisines and is often used to make jams, jellies, and pastries. In this recipe, guava paste is used to make a filling for the cornbread muffins. The guava paste is cut into small cubes and then added to the center of each muffin before baking. This creates a gooey, delicious filling that will make your taste buds sing.
These cornbread muffins are perfect for breakfast, brunch, or as a snack. They are also a great way to use up leftover guava paste. So if you are looking for a delicious and unique way to enjoy cornbread, be sure to try this recipe!
This recipe is easy to follow and can be made in under an hour. It is also a great recipe for kids to help with. So gather your ingredients and get ready to bake up a delicious batch of Brazilian Cornbread Muffins with Guava!
- What are Brazilian Cornbread Muffins with Guava?
- Brief Highlight Of Our Brazilian Cornbread Muffins Recipe:
- Cornbread Muffins with Guava Ingredients
- Tools you'll need
- How to Make Cornbread Muffins with Guava
- How to Serve
- How to Store & Re-Heat
- How to Freeze
- Tips for Making The Best Cornbread Muffins with Guava
- Related Recipes:
- 📋 Recipe
What are Brazilian Cornbread Muffins with Guava?
Brazilian Cornbread Muffins with Guava, also known as Bolinhos de Milho com Goiabada, is a delicious and popular snack or dessert in Brazil. They are made with a simple batter of cornmeal, flour, sugar, eggs, milk, and baking powder and then filled with cubes of guava paste. The muffins are then baked until golden brown and gooey.
Guava paste is a thick, sweet paste made from cooked guavas, sugar, and water. It is a popular ingredient in Brazilian cuisine and is often used in desserts and pastries—the sweet and tart flavor of guava paste pairs perfectly with the rich cornbread batter. Brazilian Cornbread Muffins with Guava are a favorite among children and adults. They are easy to make and can be enjoyed independently or with a cup of coffee or tea.
Brief Highlight Of Our Brazilian Cornbread Muffins Recipe:
- Taste: Baked ziti is a classic Italian-American dish known for its rich and savory flavors. It combines perfectly cooked pasta with a hearty tomato-based sauce and layers of gooey cheese. The addition of spices and herbs enhances its overall taste, making it a comforting and satisfying meal.
- Texture: The texture of baked ziti is a delightful combination of tender pasta, velvety tomato sauce, and melted cheese. The pasta is perfectly al dente, providing a satisfying chew, while the sauce adds a creamy and slightly chunky texture. The cheese on top adds a gooey and browned crust that contrasts beautifully with the other elements.
- Method: Making baked ziti is a straightforward process that involves boiling pasta, preparing a flavorful tomato sauce with various ingredients, and layering pasta and sauce with cheese before baking. The result is a mouthwatering dish that's perfect for gatherings or comforting family meals.
Cornbread Muffins with Guava Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Provides structure to the muffins and helps bind the ingredients together.
- Granulated sugar: Adds sweetness to the muffins and enhances the flavor.
- Quaker yellow cornmeal: Adds a distinct corn flavor and a slightly gritty texture to the muffins.
- Non-aluminum baking powder: Acts as a leavening agent, helping the muffins rise and become light and fluffy.
- Kosher salt: Enhances the overall flavor of the muffins and balances the sweetness.
- Honey: Adds sweetness and moisture to the muffins while contributing to their golden color.
- Buttermilk, whole milk, or sour milk: Provides moisture and tenderness to the muffins. The acidity in buttermilk or sour milk also helps activate the baking powder.
- Unsalted butter: Adds richness and flavor to the muffins while contributing to their tender texture.
- Avocado oil or any neutral-flavored oil: Adds moisture to the muffins and helps keep them moist even after baking.
- Large eggs: Act as a binder and provide structure to the muffins.
- Guava paste or guava preserves: Adds a delicious tropical flavor and a fruity, slightly sweet filling to the center of each muffin.
Tools you'll need
How to Make Cornbread Muffins with Guava
Note: The full instructions are provided in the recipe card below.
In a large bowl, combine the flour, cornmeal, baking powder, and salt. Combine the milk, melted butter, honey, avocado oil, salt, sugar, and eggs in a medium bowl. Pour the wet ingredients into the dry ones and stir with a rubber spatula until the ingredients are blended.
Place a rounded scoop of batter into the paper liners with a standard ice cream scoop or spoon, filling each one about ¾ of the way full. Next, push a small cube of guava into each muffin.
Bake the cornbread muffins with guava for 25 minutes until the tops are lightly browned and a toothpick comes out clean. Allow the cornbread muffins with the guava to cool for 10 minutes. Serve warm or at room temperature. Enjoy our Cornbread Muffins with Guava!!!
How to Serve
To serve the Cornbread Muffins with Guava, follow these steps. Once the muffins have cooled slightly on the cooling rack for about 10 minutes, they are ready to be enjoyed. Gently remove the muffins from the pan and arrange them on a serving platter or individual plates. Depending on your preference, these muffins can be served warm or at room temperature.
Combining the moist and fluffy cornbread with the surprise burst of guava in the center makes them a delightful treat. However, if desired, you can also enhance the flavor by serving them with a dollop of whipped cream, a drizzle of honey, or a sprinkle of powdered sugar.
How to Store & Re-Heat
To store: The cooled cornbread muffins with guava in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
To reheat: In the microwave until warm through, about 5 to 10 seconds.
Cornbread muffins with guava can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the cornbread muffins with guava in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Tips for Making The Best Cornbread Muffins with Guava
- Choose Good-Quality Ingredients: Opt for good-quality cornmeal, all-purpose flour, and fresh guava paste or preserves. Using high-quality ingredients will enhance the flavor and texture of the muffins.
- Measure Accurately: Baking is a precise science, so it's essential to measure your ingredients accurately. Use measuring cups and spoons for dry and wet ingredients to maintain balance.
- Don't Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to tough muffins. Stir just until the ingredients are combined.
- Use Buttermilk or Sour Milk: If you can, use buttermilk for added richness and tanginess in the muffins. If you don't have buttermilk, you can make sour milk by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
- Add Moisture with Oil: Using a combination of melted butter and oil in the batter helps keep the muffins moist and tender. Avocado oil or another neutral-flavored oil works well in this recipe.
- Create a Guava Filling: For a more pronounced guava flavor, consider creating a guava filling by mixing guava paste or preserves with a bit of water or orange juice. This will make it easier to insert into the center of each muffin.
- Don't Overstuff with Guava: Be mindful not to overstuff the muffins with guava paste or preserves, as it may cause the muffins to become too wet and affect their texture.
- Preheat the Muffin Pan: Make sure to preheat the muffin pan before adding the batter. This will help the muffins rise evenly and develop a golden crust.
- Use Muffin Liners: Line the muffin pan with paper liners to prevent sticking and make it easier to remove the muffins once they're baked.
- Serve Warm: Cornbread muffins with guava are best enjoyed warm. Consider serving them fresh from the oven or reheating them slightly before serving.
- Store Properly: If you have leftovers, store the muffins in an airtight container at room temperature for a day or two. For longer storage, you can freeze them and reheat them when ready to eat.
Why do you Coat your guava in flour before adding them to the batter?
Coating the guava with flour before adding it to the batter prevents the guava pieces from sinking to the bottom of the muffin. It also aids in ensuring that they blend easily without discoloring the batter.
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best cornbread muffins with guava.
Is it possible to make this recipe using only oil?
Yes, if you make cornbread muffins, they will be delicious.
What is the secret to making moist Cornbread Muffins?
You can do a few things to ensure your cornbread muffins with guava are moist and delicious. First, use oil or a combination of unsalted butter and oil. These fats help create a moist and tender texture while flavoring the muffin. Second, before mixing the batter, be sure to preheat your oven; this will help the muffins cook more evenly and prevent them from drying. Third, don’t overmix the batter – overmixing can result in tough, dry muffins. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
How do you freeze Muffins before baking?
Scoop the batter into the muffin cups, filling just above three-quarters full. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the cornbread muffins with guava in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
How do you freeze Muffins after baking?
Double wrap completely cooled cornbread muffins with aluminum foil or plastic freezer wrap and place them in a heavy-duty bag—thaw overnight on the countertop.
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How to Make Cornbread Muffins with Guava
- 400 g (3 cups) all-purpose flour
- 210 g (1 cup) granulated sugar
- 165 g (1 cup ) Quaker yellow cornmeal
- 28 g (2 tablespoons) non-aluminum baking powder
- ½ teaspoon kosher salt
- 30 ml (2 tablespoons) Honey
- 2 cups buttermilk , whole milk or sour milk, room temperature
- 1 stick unsalted butter , melted and cooled
- ½ cup avocado oil or any neutral-flavored oil
- 3 large eggs , room temperature
- 14.1 oz Guava paste , cut into cubes or ¾ cup guava preserves (see notes)
- Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner. In a large bowl, combine the flour, cornmeal, baking powder, and salt. Combine the milk, melted butter, honey, avocado oil, salt, sugar, and eggs in a separate bowl. Pour the wet ingredients into the dry ones and stir with a rubber spatula until the ingredients are blended. Don't overmix!
- With a standard ice cream scoop or spoon, place a rounded scoop of batter into the paper liners, filling each one about ¾ of the way full. Then, push a small cube of guava into each muffin.
- Bake the cornbread muffins with guava for 25 minutes until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer them to a cooling rack. Allow the cornbread muffins with guava to cool for 10 minutes. Serve warm or at room temperature.
- To store: The cooled cornbread muffins with guava in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: In the microwave until warm through, about 5 to 10 seconds.
- If you're using guava preserves, spoon the guava preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the baked cornbread muffins and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin.
- To make Homemade Sour Milk, Add 4 teaspoons of white distilled vinegar or fresh lemon juice to a measuring cup. Then, add enough milk or heavy cream to equal 1 cup. Stir and let sit for 5 minutes until thickens and curdles.
- Ensure all ingredients are at room temperature (this helps ensure everything gets incorporated together properly; not doing this can result in poor emulsification).
- Measure your flour and cornmeal correctly (Spoon and level the flour and cornmeal into the measuring cup rather than using the cup as a scoop. The extra flour can result in dense and dry cornbread muffins.)
- Don't overmix ( mix until the flour is incorporated. Overmixing can cause dense muffins).
- Grease your pan (to help ensure cornbread muffins come out cleanly).
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.