Easy Cornbread Muffins with Guava
These Brazilian Cornbread Muffins with Guava are a delicious new take on a classic comfort food. The cornbread muffins are moist, fluffy, and slightly sweet and nutty, while the guava filling adds a touch of tartness and sweetness, making these muffins the perfect balance of flavors.
Ingredients
- 375 g (3 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 165 g (1 cup) Quaker yellow cornmeal
- 30 g (2 tablespoons) non-aluminum baking powder
- ½ teaspoon kosher salt
- 1-½ cups whole milk , room temperature
- 113 g (1 stick ) 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)
Instructions
- 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, 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.
Notes
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.
- 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).
Nutrition Facts
Easy Cornbread Muffins with Guava
Amount per Serving
Calories
231
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
40
mg
13
%
Sodium
203
mg
9
%
Potassium
60
mg
2
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
70
IU
1
%
Vitamin C
3
mg
4
%
Calcium
99
mg
10
%
Iron
1
mg
6
%
* 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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