Feijoa Streusel Muffins

Fluffy muffins, dotted with juicy feijoa and candied ginger. Topped with a crispy streusel topping.

Apr 22, 2024

Are you in autumn or spring at the moment? It’s autumn here in NZ, and it's so beautiful. It’s been a lovely and warm April, so we’ve been able to spend lots of time outside, which has been lovely. It’s feijoa season right now, too! Have you tried them before? They’re also called pineapple guava, depending on where you are.

They’re so unique in taste - a bit like a mix of pineapple and apple and a hint of mint, but that description doesn’t really do it justice. My whole family looks forward to them every year. So many houses in NZ have a feijoa tree in their backyard, so when feijoa season starts, it snowballs!

I’ve got a delicious feijoa muffin recipe to share today, for if you have a glut of them too.

Feijoa Streusel Muffins

You can find the printable recipe on my blog! Check it out here.

Ingredients

Streusel

45 g (3 Tbsp) unsalted butter melted
65 g (1/2 cup) all-purpose flour
65 g (1/3 cup) granulated sugar
1/8 tsp salt

Muffins

250 g (2 cups) all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
100 g (1/2 cup) soft brown sugar
50 g (1/4 cup) granulated white sugar
2 large eggs
120 g (1/2 cup) natural yoghurt
105 g (1/2 cup) vegetable oil
1 tsp vanilla extract
225 g (1 1/2 cups) chopped feijoa flesh
40 g (1/4 cup) candied ginger finely chopped

The cup sizes given are US customary sizes. These are smaller than metric. For best results, use grams!

INSTRUCTIONS

Preheat oven to 220°C / 425°F and grease or line a muffin pan with 12 paper muffin cups.
Streusel
- In a small bowl, combine melted butter, sugar, and flour.
- Use a fork to combine this flour mixture into a coarse crumb, then set it aside.
Muffins
- In a seperate bowl, combine the flour, cinnamon, baking soda, baking powder, and salt and whisk together. Set aside.
- In a large bowl, add the oil, eggs, white and brown sugar, vanilla, and yoghurt. Whisk it all together.
- Add the flour mixture, chopped feijoas, and candied ginger. Fold together to combine into a batter.
- Divide the batter evenly over the muffin cases and top with the streusel topping.
- Bake the muffins at 220°C/425°F for 5 minutes, then turn the oven down to 180°C/350°F and continue baking for another 15-18 minutes until the tops spring back when lightly pressed.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes. Then, place them on a wire rack to cool to room temperature.
- The feijoa muffins should be stored at room temperature and gently covered with a clean kitchen towel. Storing them in an airtight container softens the streusel
Other recipes you might like!
Blackberry streusel muffins
This easy blackberry muffin recipe makes a moist muffin dotted with juicy blackberry chunks and topped with buttery cinnamon streusel.