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Feijoa muffins

Published: May 20, 2021 by Sarah Brooks

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These fresh feijoa muffins are a light and easy way to use feijoas. They are delicious warm from the oven and freeze well for a year round treat.

Feijoa muffins with fresh feijoas and feijoa leaves.
Feijoa muffins
Jump to:
  • Ingredients
  • How to make feijoa muffins
  • How to serve
  • How to store
  • Looking for more yummy recipes?
  • 📖 Recipe

This feijoa muffins are a fresh and easy way to use feijoas during feijoa season. With a dash of lime to boost the natural tang of the feijoas and brown sugar for caramel notes.

To really add to the feijoa flavor in these muffins I thrown in a couple of whole pureed feijoas, in addition to the scooped out flesh. Feijoa skin in edible and is where a lot of the flavor and perfume is. In fact once you've scooped out the flesh the feijoa skins can be used to make tasty drinks such as feijoa fizz or feijoa syrup (recipes coming soon!). Feijoa skins are edible but can be on the bitter side. Once mixed into these muffins you get all the flavor without the bitterness. If you just can't face the feijoa skin you can scoop out the feijoas and use some extra flesh instead.

Either way these muffins are a tasty and delicious way to use a bunch feijoas during the season. Still got heaps of feijoas left? Check out my full collection of feijoa recipes including everything from feijoa chutney to feijoa loaf cake.

Not sure what to do with all those left over feijoa skins? Try making my feijoa syrup or fun feijoa fizz. And if you've just completely had enough of feijoas could you try making my easy pear muffins instead. Another great option to use Autumn (Fall) fruit 🙂

Ingredients

Feijoa muffins ingredients, egg, lime, feijoas, oil, brown sugar, self raising flour, vanilla essence.

Feijoas: in New Zealand during feijoa season they are of course readily available from shops, road side stalls and neighbors, assuming you don't have your own tree groaning with fruit. In Australia there are a couple of farms that ship interstate or you maybe able to find someone local you with trees on local buy sell swap groups.

Self raising flour: white self raising flour is best for this recipe, I haven't tried it with whole meal flour. You could also you all purpose flour mixed with baking powder if you prefer to make your own.

Brown sugar: also known as light brown sugar, adds to the caramel notes of this recipe. You could use white sugar if you prefer, or experiment with dark brown sugar.

Vegetable oil: adds some much needed fats to these muffins. You can try substituting with similar oils such a peanut or canola.

Eggs: I use large eggs in this recipe, approx. 55 gms each with shells before cracking.

Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

Limes: a little lime juice and lime zest helps brighten up the flavor of these muffins and complements the feijoa flavor beautifully.

How to make feijoa muffins

Preheat your oven to 200°C/180°C fan forced (390°F). Grease your muffin tins or line with patty pans.

Add the brown sugar to the flour and mix well. Cut the feijoas in half length ways and scoop out the flesh. You will need about 1 cup of tightly packed feijoa flesh or 200gms. Add to a bowl and mash lightly with a fork.

Adding brown sugar to flour.
Slicing feijoas in half length ways to scoop out flesh.
Lightly mashing feijoa flesh with a fork.
Adding whole blitzed feijoa to mashed feijoa pulp.

Hot tip: For an extra punch of feijoa flavor I like to take an additional two feijoas, top and tail them and slice them up whole. Blitz well, until you have about half a cup of whole feijoa puree. The feijoa skin contains a lot of perfume and flavor and really boosts the feijoa flavor in these muffins. The skins are editable but can be somewhat bitter, but you don't notice this in these muffins. If you really can't face the skins you can scoop out an add half an extra cup of the flesh instead.

Adding egg to oil.
Zesting lime.
Adding lime juice to feijoa flesh.
Adding vanilla to feijoa pulp.

In a separate bowl add the oil to the egg and mix well. Zest and juice the lime, Add the whole blitzed feijoa, lime, lime zest and vanilla to the mashed feijoas and mix well. Then add egg and oil mix into the mashed feijoas and mix well.

Adding feijoa pulp to rest of wet ingredients.
Adding wet ingredients to dry ingredients.
Spooning mix into muffin tins.
Ready to bake muffin mix in tins.

Add the wet mashed feijoa mix to the dry ingredients. Mix until just combined, do no over work the batter or you will end up with dense chewy muffins.

Quickly spoon into the muffin tins and bake for twenty five minutes, or until golden brown.

Remove from the oven and eat while still warm or allow to cool.

How to serve

Feijoa muffins with fresh feijoas and feijoa leaves, with extra muffins in muffins tins in the background.
Feijoa muffins

These fabulous fruit muffins are great served warm straight from the oven.

How to store

These muffins will store well in an airtight container for up to three days.

You can also freeze these muffins by wrapping individually in cling film and freezing for up to two months.

Have you made this recipe? Tell me how it went in the comments below!

Looking for more yummy recipes?

Why not try making

  • Feijoa chutney
  • Feijoa loaf
  • Feijoa syrup
  • Feijoa fizz
  • Feijoa smoothie
  • Ginger crunch
  • Pear muffins

Follow me on Facebook for many more delicious recipes.

Feijoa muffins with fresh feijoas and feijoa leaves, with extra muffins on a cooling rack in the background.
Feijoa muffins

📖 Recipe

Close up feijoa muffins with fresh feijoas and feijoa leaves, with extra muffins on a cooling rack in the background.
Print Recipe

Feijoa muffins

These fresh feijoa muffins are a light and easy way to use feijoas. They are delicious warm from the oven and freeze well for a year round treat.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: Kiwi, New Zealand
Keyword: easy fruit muffins, feijoa dessert, feijoa recipe, fruit muffins, kid friendly muffins, what to cook with feijoas
Servings: 12 muffins

Equipment

  • Muffin tins

Ingredients

  • 2 cups (300gms) self raising flour
  • ¾ cup (165gms) tightly packed brown sugar
  • ½ cup (125mls) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla essence
  • 1 tablespoon lime juice
  • zest from one lime
  • 1 cup (250mls) tightly packed feijoa flesh
  • ½ cup whole pureed feijoas

Instructions

  • Preheat oven to 200°C/180°C fan forced (390°F).
  • Grease muffin tins or line with patty pans.
  • Zest and juice the lime.
  • Cut the feijoas in half and scoop out the flesh. Put into a bowl and lightly mash with a fork.
  • Top and tail two more feijoas, dice and blitz in the chopping bowl of an immersion/stick blender or food processor. This step is optional but really boosts the feijoa flavor. If you really can't stand the skins you can scoop out the flesh instead.
  • Add the blitzed whole feijoas to the mash feijoas, along with the lime juice and zest and vanilla and mix well.
  • In a separate bowl add the the egg and oil and mix well, then add to the mashed feijoas and mix.
  • In a separate bowl add the flour and brown sugar and mix well.
  • Add all the wet ingredients to the dry ingredients and mix until just combined. There should not be any dry flour but do not over mix your batter or you will have dense muffins.
  • Spoon into the lined muffin tins and bake for twenty five minutes or until golden brown.
  • Remove from the oven and eat straight away while still hot (mind your fingers!) or allow to cool and enjoy later.

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Stack of three feijoa muffins, with fresh feijoas and feijoa leaves and text overlay, feijoa muffins, the aussie home cook.
Stack of feijoa muffins

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Feijoa muffins on a board with fresh feijoas and feijoa leaves.
Feijoa muffins on a serving board

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Sarah Brooks

I'm Sarah the Aussie home cook, I love making delicious, family-friendly meals and treats, using fresh produce from my home veggie garden whenever possible.

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