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Chipa Mini Muffins
5 from 12 votes

Chipa Mini Muffins

Chipa Mini Muffins are small, savory treats made with yuca starch, cornmeal, cornstarch, cheese, and eggs, resulting in a dense, moist texture with a golden crust. The recipe includes optional anise seeds for subtle flavor and baking powder for leavening. These muffins bake quickly into bite-sized portions with a lightly crispy outside and tender, cheesy interior.

Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings: 24
Calories: 219 kcal
Course: Bread
Cuisine: Paraguayan

Ingredients

  • 250 g yuca starch (fecula de mandioca)
  • 250 g cornmeal such as Quaker, yellow
  • 100 g cornstarch
  • 4 teaspoons baking powder
  • 1 tablespoon anise seeds (optional)
  • 250 g semi-soft cheese I use Mexican blend cheese, or firm cheese
  • 2 teaspoons kosher salt
  • 250 g unsalted butter or fat
  • 4 egg large

Instructions

    Cup of Yum
  1. Preheat the oven to 428°F (220°C) and grease a 24-cup mini muffin tin.
  2. In a large bowl, add the tapioca starch, cornstarch, baking powder, kosher salt, anise, and cornmeal, and mix until well combined. Make a well in the center.
  3. Add the softened butter and eggs to the center, mixing until smooth and creamy.
  4. Mix in the cheese until fully combined; the batter will be sticky.
  5. Using a No. 60 ice cream scoop (tablespoon-sized), spoon the batter into the muffin cups.
  6. Bake for 15 to 18 minutes or until golden brown.
  7. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack. Serve warm.

Notes

  • Store baked chipa at room temperature in an airtight container for up to 2 days to maintain freshness.
  • Reheat the muffins briefly in a microwave but avoid overheating to prevent them from becoming tough.
  • The dough can be made ahead and refrigerated for up to 24 hours before baking.
  • Freezing the baked muffins is not recommended as they taste best fresh.