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Chipa Mini Muffins

This Chipa Mini Muffins recipe combines the comforting flavors of classic chipa mestizo with a twist. They're made with a blend of cornmeal, cornstarch, tapioca starch, and cheese. The muffins have a slightly crumbly, drier texture and a coarser bite.

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

Ingredients

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

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

  • Storage & Reheating
  • Store cornbread chipa in an airtight container at room temperature for up to 2 days. Reheat in the microwave for a few seconds, but be careful not to overheat, as they can become tough.
  • Make Ahead & Freezing
  • I don’t recommend freezing cornbread chipa, as they taste best when fresh. You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. After refrigerating, simply scoop and place it in a muffin pan or roll it out onto a baking sheet, as directed in the recipe.