Autumn is a wonderful time for gorgeous seasonal fruits, and the unusual Feijoa is among them! Coveted in some parts of the world, and plentiful in others. it’s wonderful to have an abundance this year on our little trees.
Every year I intend to test and create recipes and each year we find that little hands manage to get to the trees before I can get there, but this year has been a bumper crop so we have finally got more Feijoas than we can possibly eat.
I often find that the simplest of recipes are best. This is quite a delicate tasting fruit and if you overpower it with too many flavours you will lose it. One thing that definiely seems to go well with it is brown sugar so most of my recipes will contain that element.
These muffins I share with you today will seem very familiar! It is because I have used the same base recipe as for my Apple Crunch Muffins, the reason being I found the batter to be wonderful, tasty and light, but it also packs in a huge amount of fruit pieces, which is what you want. Feijoa flavours will get lost in many recipes unless you go overboard on the quantities. In fact here you need 3 cups! I used 20 small Feijoas today, and it was perfect.
If someone asks you to describe the taste of a Feijoa it is almost impossible. Some people love them others hate them, we are firmly in the love them camp and preparing them today was delightful as they smell divine!
The recipe is simple, takes little prep (except for scooping Feijoas!) so I hope you enjoy this lovely recipe and share it with your family and friends.
I hope you enjoy whipping up this delicious recipe, these are beautiful fresh from the oven and would make a gorgeous treat at a winters afternoon tea.
Thank you for stopping by to check out my Feijoa Crunch recipe. Feel free to have a look around the rest of my Website and follow me on Facebook too! You may also subscribe to my page to be the first to receive all my recipes as I publish them by adding your email address above right.
What sort of butter??? Salted or unsalted??? Also, vanilla essence or vanilla extract? Quite a few items on the ingredients list need to be more specific.
Salted or unsalted is fine here, I use salted in almost all of my baking as that’s all I have on hand. I use vanilla essence, just a cheap brand such as Hansells, plain white flour, ground cinnamon, and soft brown sugar. Sing out if you require further help, Anna
These feijoa muffins are great! I added chopped dark chocolate (which I add to all my sweet muffins).
My two dwarf feijoa trees drop over a dozen feijoas every day and I was looking for a recipe to use fruit that I can’t give away. I’ll freeze some puree to make more muffins throughout the year.
I love this recipie, so easy to follow and the muffins came out perfect. I did leave out the 3rd cup of feijoa and added 1 cup of stewed apple. Needed to use the left over apple, still delish, Can tell you they lasted all of 5 minutes and are a hit.
HI, thanx do much for lovely fresh light flavor some recipe. Zested some skin in for bit more zing. Yum
Should these be stored in fridge?
Sounds lovely, they are ok on the bench for a few days
I had to cook for about 40 mins at 175 on bake but wonder if that’s because I only had a 12 cup muffin tray so they were quite big, or maybe should have use fan bake? They turned out great anyway.
Yes, if they are bigger they will take longer, I just check at regular intervals. Keep on normal bake though
Love this recipe, finally a muffin recipe that you get 30 muffins from and so nice…
The kids have all said these are the best muffins I’ve ever made, they are damn good! Going to check out the rest of your recipes now.
Just made these for school lunches tomorrow, one son doesn’t like Feijoas but said these were delicious….a win & loved that they use so many Feijoas.
Patsy Hindson says
For people who want to reduce the sugar, I have played around a lot with sugar levels. Definitely alters the overall flavour. If feel the sugar enhances the fruity flavours. Also I think they don’t last as long with lower sugar ratios in the recipe. Open to others’ opinions on this. Long story short – make smaller muffins or eat less 😀
Thank you for saying this, People often think they can just halve the sugar or even less but the reality is baking is a science, the ingredients and the balance of them are there for a reason! It can affect not only the taste but the way something rises, browns and as you say how long they last. You cannot simply reduce or remove one ingredient without it impacting another.
Lani Hoffmann says
When Feijoa season has finished could you add banana to the recipe instead?
I have not tried these ones with banana yet but they are perfect with Apple. I have 4 other banana muffin recipes on the blog so check them out too.
Rachna Nadgir says
made these to share and they were delicious. Can these be frozen for later
Yes they can definitely be frozen. Once cool pop them in an airtight container. Can be kept for up to 2-3 months.
I made these tonight as I found some feijoas in Melbourne and this recipe is delicious!!
So simple and easy to make. I did panic however when my sugar and oil didn’t cream but they still came out great. I also didn’t have brown sugar so used raw sugar and the crunch was perfect.
megan bennett says
plain flour or self raising ?
Always plain white flour unless the recipe specifies self raising.
Glenda Murphy says
Hi Anna. I made these a year ago while in lockdown under level 3. Just come back to get recipe again as I’ve had a request from a pregnant work colleague that she is craving them haha. I’d made them for her when we were working under level 3
We cannot wait until we have too many feijoas to make these again. The kids are still eating fresh what we are harvesting each day.
Was just wondering if you could freeze these muffin
Sarah Evans says
Really good! Will definitely be using this recipe again!! So moist and made 24 muffins!!
Cheryl Dsouza says
Best Feijoa muffin recipe! Took it for a morning tea shout & it received rave reviews. Loved that you could get bits of feijoa and the muffin was a perfect crumb texture. Deserves a five star rating.
That’s great to hear!
Made these today… they are delicious!! I used butter as I had no oil. They’re light and oh so tasty! Thank you for a great recipe!! And used up heaps of Feijoas 😉
Jocelyn smith says
I made these last week they were delicious light and moist, I gave some to a neighbour who has asked for the recipe ? I will try other flavours with the same recipe.
Linda Whelan says
I have just made these & they’re delicious, thanks for the recipe. I will definitely be making them again
Excellent. It retains the feijoa flavour beautifully. Thank you.
So pleased you enjoyed them ☺️
Kerry Brown says
Was really yummy thanks. I halved the recipe which made for a dozen smaller standard size muffins which were plenty for us.
Straight out of the oven warm deliciousness… this recipe is great! it used a lot of feijoas which is fantastic as our tree is very plentiful… THANK YOU!
My pleasure! Enjoy, thank you for your feedback.
Denise Bush says
Made these muffins very successfully, they were great. I found using raw sugar sprinkled on top rather than brown sugar gives a much cruncher topping.
Do you know nutritional break down?
No but there are plenty of apps you can input the data into ☺️
Hi Anna, These sound superb but I’m concerned about the amount of sugar. Is there anyway
stewed apple could be substituted? for half the sugar?
I’ve not tried it but feel free to give it a go! Let me know how it goes. ?
Looks yummy but is it really necessary to have 1 1/2 cups of sugar….Really puts me off. .
You’re very welcome to amend any recipe to suit your tastes.
Clare Moore says
Thanks for the recipe using feijoas…I absolutely love them too.
You are very welcome ?