Easy Cornbread Muffins with Guava
User Reviews
5
Easy Cornbread Muffins with Guava
Description
The Easy Cornbread Muffins with Guava mix classic cornmeal and flour with baking powder and sufficient sugar to balance texture and sweetness. Eggs, milk, avocado oil, and melted butter enrich the batter, which is stirred just until ingredients are combined to avoid toughness. Small cubes of guava paste or preserves are pressed into the center before baking, offering bursts of guava flavor amid the moist muffin crumb.
Baking at 350°F results in golden muffins with soft interiors accented by the guava’s slight tartness and sweetness. Using paper liners or greasing the pan helps release muffins cleanly after baking. The muffins can be enjoyed warm or cooled on a rack.
Storage and reheating guidelines ensure muffins maintain freshness either at room temperature for a couple of days or refrigerated for up to a week, with quick reheats restoring warmth. Instructions for freezing the raw batter shaped into muffins and baking from frozen are included for convenience.
Notes advise proper flour and cornmeal measuring to avoid dense muffins, avoiding overmixing, and warming ingredients to room temperature to improve batter consistency and final texture. Alternative guava preparations and sour milk substitutes are also suggested.
Ingredients
- 375 g all-purpose flour 3 cups
- 200 g granulated sugar 1 cup
- 165 g yellow cornmeal 1 cup, Quaker brand
- 30 g baking powder non-aluminum
- ½ teaspoon kosher salt
- 1-½ cups milk room temperature, whole
- 113 g unsalted butter melted and cooled, stick
- ½ cup avocado oil or any neutral-flavored oil
- 3 large egg room temperature
- 14.1 oz guava paste , cut into cubes or ¾ cup guava preserves (see notes)
Instructions
- 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, 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. Don't overmix!
- With a standard ice cream scoop or spoon, place a rounded scoop of batter into the paper liners, filling each one about ¾ 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 them to a cooling rack. Allow the cornbread muffins with guava to cool for 10 minutes. Serve warm or at room temperature.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 1 week.
- Reheat muffins in the microwave for 5 to 10 seconds for best texture.
- Can be made a day ahead and reheated in a warm oven for 5-8 minutes.
- Freeze muffin batter scooped into liners until firm, then store in freezer bags up to 2 months; bake from frozen at 325°F for 30-35 minutes.
- Use guava paste cubes or spoon guava preserves into baked muffins using a pastry bag.
- For homemade sour milk, add 4 tsp white vinegar or lemon juice to milk and let curdle for 5 minutes.
- Ensure all ingredients are at room temperature and avoid overmixing to keep muffins tender.
- Measure flour and cornmeal correctly by spooning and leveling to prevent dense texture.
- Grease the pan well to help muffins release easily.
User Reviews
Overall Rating
5
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