Feijoa Muffins with Streusel Topping

Vegetable Gardening

Feijoa Muffins with Streusel Topping

Dave

2024-04-12

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These feijoa muffins are so fluffy and gentle. They’re dotted with juicy feijoa and candied ginger and topped with a crispy streusel topping.

I’ve been wanting so as to add to my (thus far), small assortment of feijoa recipes. So right here’s an excellent one so as to add to the archives! I like these feijoa muffins. They keep tremendous moist for days, and the textural components of the gentle muffin, juicy feijoa, and buttery streusel work collectively brilliantly.

Substances

Right here’s a rundown of what you’ll want. You’ll find the quantities within the printable recipe card on the backside of this submit.

Feijoas – Recent feijoas, peeled and chopped. Yum!
All-purpose flour, baking soda, baking powder and salt – The bottom of the muffins.
Floor cinnamon and vanilla – Add somewhat additional to reinforce the feijoas.
Candied / crystalized ginger – Elective, however I’m an enormous fan of including candied ginger to desserts and muffins.
Giant eggs
Vegetable oil or delicate olive oil – Utilizing oil as an alternative of butter retains the muffins additional moist.
Tender brown sugar and granulated sugar – Within the batter and the streusel topping. The muffins themselves aren’t overly candy, so the streusel provides one other sweeter aspect.
Pure yogurt or buttermilk – I take advantage of the pourable yogurt. In the event you solely have thick Greek yogurt, you may loosen it with a tablespoon or two of milk.

Tools

You should utilize a regular muffin pan. This makes 12 muffins.

Methodology

Preheat oven to 220°C/425°F and grease or line a muffin pan with 12 paper muffin cups.

Streusel topping for muffins being made.

In a small bowl mix melted butter, granulated sugar and all-purpose flour.

Use a fork to mix this flour combination into a rough crumb, then set it apart.

In a seperate bowl, mix the flour, cinnamon, baking soda, baking powder, and salt and whisk collectively. Put aside.

In a big bowl, add the oil, eggs, white and brown sugar, vanilla, and yoghurt. Whisk all of it collectively.

Add the flour combination, chopped feijoas, and candied ginger.

Fold collectively to mix right into a batter.

Divide evenly over the muffin instances and high with the streusel topping.

Baking and storing

Bake the muffins at 220°C/425°F for five minutes, then flip the oven right down to 180°C/350°F and proceed baking for an additional 15-18 minutes till the tops of the muffins spring again when calmly pressed.

Take away them from the oven and let the muffins cool within the pan for 10 minutes earlier than eradicating the nice and cozy muffins and putting them on a wire rack to chill to room temperature.

The feijoa muffins ought to be saved at room temperature and gently lined. Storing them in an hermetic container softens the streusel, so I cowl them with a clear kitchen towel as an alternative.

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