vbDelicious and tender cornbread muffins with guava recipe that’s a perfect match for a good afternoon Cocido, hot chocolate, or coffee.☕
Makes: 24 Cornbread Muffins | Total Time: 45 minutes
What are the Main Ingredients for this Brazilian Cornbread muffin with Guava?
- Flour: All-purpose flour
- Cornmeal: Yellow Cornmeal such as Quaker Brand.
- Sugar: Granulated Sugar.
- Baking powder: For leavening.
- Whole Milk: It adds flavor and moisture; you can also use buttermilk or sour milk. See Notes.
- Butter & Oil:I use a combination of softened unsalted butter and avocado oil. (I love to use Avocado oil, but any neutral-flavored oil or all butter will work).
- Eggs: To act as a binder and add moisture and structure to the cake, make sure you use room-temperature eggs.
- Guava Paste: cut into cubes or ¾ cup guava preserves (see notes)
Homemade Brazilian Cornbread Muffins with Guava Success Tips
- 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 measuring cup as a scoop. The extra flour can result in dense and dry cornbread muffins.
- Mix until the flour is just incorporated; overmixing can cause dense cornbread.
- Grease your pan: This helps ensure cornbread muffins come out cleanly.
- 400g (3 cups) all-purpose flour
- 210g (1 cup) granulated sugar
- 165g(1 cup ) Quaker yellow cornmeal
- 28g (2 tablespoons) non-aluminum baking powder
- 1/2 teaspoon kosher salt
- 30 ml (2 tablespoons) Honey
- 2 cups whole milk, buttermilk, or sour milk, room temperature
- 1 stick unsalted butter, melted and cooled
- 1/2 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)
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, honey, 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.
With a standard ice cream scoop or spoon, place a rounded scoop of batter into the paper liners, filling each one about 3/4 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 the cupcakes to a cooling rack. Allow the cornbread muffins with the guava to cool for 10 minutes. Serve warm or at room temperature.
- 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 with 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 measuring cup as a scoop. The extra flour can result in dense and dry cornbread muffins.)
- Don’t overmix ( mix until the flour is just incorporated. Overmixing can cause dense cakes).
- Grease your pan (to help ensure cornbread muffins come out cleanly).
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