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
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.
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.
