Feijoa Muffins with Streusel Topping
These feijoa muffins are so fluffy and soft. They’re dotted with juicy feijoa and candied ginger and topped with a crispy streusel topping.
I’ve been wanting to add to my (so far), small collection of feijoa recipes. So here’s a good one to add to the archives! I love these feijoa muffins. They stay super moist for days, and the textural elements of the soft muffin, juicy feijoa, and buttery streusel work together brilliantly.
Ingredients
Here’s a rundown of what you’ll need. You can find the amounts in the printable recipe card at the bottom of this post.
- Feijoas – Fresh feijoas, peeled and chopped. Yum!
- All-purpose flour, baking soda, baking powder and salt – The base of the muffins.
- Ground cinnamon and vanilla – Add a little extra to enhance the feijoas.
- Candied / crystalized ginger – Optional, but I am a huge fan of adding candied ginger to cakes and muffins.
- Large eggs
- Vegetable oil or mild olive oil – Using oil instead of butter keeps the muffins extra moist.
- Soft brown sugar and granulated sugar – In the batter and the streusel topping. The muffins themselves aren’t overly sweet, so the streusel adds another sweeter element.
- Natural yogurt or buttermilk – I use the pourable yogurt. If you only have thick Greek yogurt, you can loosen it with a tablespoon or two of milk.
Equipment
You can use a standard muffin pan. This makes 12 muffins.
Method
- Preheat oven to 220°C/425°F and grease or line a muffin pan with 12 paper muffin cups.
- In a small bowl combine melted butter, granulated sugar and all-purpose flour.
- Use a fork to combine this flour mixture into a coarse crumb, then set it aside.
- In a seperate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt and whisk together. Set aside.
- In a large bowl, add the oil, eggs, white and brown sugar, vanilla, and yoghurt. Whisk it all together.
- Add the flour mixture, chopped feijoas, and candied ginger.
Fold together to combine into a batter.
Divide evenly over the muffin cases and top with the streusel topping.
Baking and storing
Bake the muffins at 220°C/425°F for 5 minutes, then turn the oven down to 180°C/350°F and continue baking for another 15-18 minutes until the tops of the muffins spring back when lightly pressed.
Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing the warm muffins and placing them on a wire rack to cool to room temperature.
The feijoa muffins should be stored at room temperature and gently covered. Storing them in an airtight container softens the streusel, so I cover them with a clean kitchen towel instead.
Related recipes
Feijoa Muffins with Streusel Topping
Ingredients
Streusel
- 45 g unsalted butter melted
- 65 g all-purpose flour
- 65 g white sugar
- 1/8 tsp salt
Muffins
- 250 g all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 100 g soft brown sugar
- 50 g white sugar
- 2 large eggs
- 120 g natural yoghurt
- 105 g vegetable oil
- 1 tsp vanilla extract
- 225 g chopped feijoa flesh
- 40 g candied ginger finely chopped
Instructions
- Preheat oven to 220°C / 425°F and grease or line a muffin pan with 12 paper muffin cups.
Streusel
- In a small bowl combine melted butter, white sugar and all-purpose flour.
- Use a fork to combine this flour mixture into a coarse crumb, then set it aside.
Muffins
- In a seperate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt and whisk together. Set aside.
- In a large bowl, add the oil, eggs, white and brown sugar, vanilla, and yoghurt. Whisk it all together.
- Add the flour mixture, chopped feijoas, and candied ginger. Fold together to combine into a batter.
- Divide the batter evenly over the muffin cases and top with the streusel topping.
- Bake the muffins at 220°C/425°F for 5 minutes, then turn the oven down to 180°C/350°F and continue baking for another 15-18 minutes until the tops of the muffins spring back when lightly pressed.
- Remove them from the oven and let the muffins cool in the pan for 10 minutes before removing the warm muffins and placing them on a wire rack to cool to room temperature.
- The feijoa muffins should be stored at room temperature and gently covered with a clean kitchen towel. Storing them in an airtight container softens the streusel
Hi Elien, just wondered if you have tried these at all with sourdough discard? Do you think it would be possible to include discard in these? Just looking at my discard jar and keen to use it up, but would love to try this recipe!
Hey, yes I reckon so! I’ve actually adapted this recipe from my sourdough strawberry muffins, so I think you could add in about 100g sourdough discard starter and increase the yogurt to 180g and add an extra tablespoon of oil 🙂