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Easy Cornbread Muffins with Guava

These Brazilian Cornbread Muffins with Guava are a delicious new take on a classic comfort food. The cornbread muffins are moist, fluffy, and slightly sweet and nutty, while the guava filling adds a touch of tartness and sweetness, making these muffins the perfect balance of flavors.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 24
Calories: 231 kcal
Course: Dessert
Cuisine: Brazilian

Ingredients

  • 375 g (3 cups) all-purpose flour
  • 200 g (1 cup) granulated sugar
  • 165 g (1 cup) Quaker yellow cornmeal
  • 30 g (2 tablespoons) non-aluminum baking powder
  • ½ teaspoon kosher salt
  • 1-½ cups whole milk , room temperature
  • 113 g (1 stick ) stick unsalted butter , melted and cooled
  • ½ 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.
  4. 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

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: The cooled cornbread muffins with guava in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
  • To reheat: In the microwave until warm through, about 5 to 10 seconds.
  • Make-Ahead
  • Make-Ahead
  • Cornbread muffins with guava can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator. 
  • Cornbread muffins with guava can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator. 
  • How to Freeze
  • How to Freeze
  • Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the cornbread muffins with guava in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
  • Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the cornbread muffins with guava in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
  • Notes:
  • To store: The cooled cornbread muffins with guava in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
  • To reheat: In the microwave until warm through, about 5 to 10 seconds.
  • 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 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 cup as a scoop. The extra flour can result in dense and dry cornbread muffins.)
  • Don't overmix ( mix until the flour is incorporated. Overmixing can cause dense muffins).
  • Grease your pan (to help ensure cornbread muffins come out cleanly).