Each bite of these Feijoa and Walnut Streusel Muffins is a mix of sweet, tangy and nutty goodness. Topped with a crunchy streusel, they’re perfect for any time of the day. Easy to bake, hard to resist!
I will forever be thankful to my New Zealander friend for introducing me to feijoas.
These small, green and aromatic fruit pack a surprising flavour punch, and are equally delicious eaten fresh as they are baked into sweet treats. Just like these muffins.
Fresh chunks of tangy feijoa bring a seasonal, sweet-tart burst of flavour to cinnamon-scented, tender muffins, while the walnut streusel topping adds a satisfying crunch. Enjoy these muffins any time of day, but they’re especially satisfying with a cup of tea. Bonus points if it’s raining outside and you’re sitting by a window, staring out broodily.
In this Post
Why you’ll Love this Feijoa and Walnut Streusel Muffin Recipe
- Unique flavour. Move aside, apples and pears. Feijoa chunks add a tropical tangy sweetness that sets these muffins apart.
- Crunch factor. The walnut streusel topping provides a satisfying crunch that complements the tender muffins perfectly.
- Simple ingredients. Other than the fresh feijoa, this muffin recipe uses pantry staples you probably already have, making this recipe easy to whip up at a moment’s notice.
- Easy to make. The muffin batter comes together easily, no mixer needed.
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What are Feijoas?
Feijoa, sometimes called pineapple guava, are native to Brazil, though they’re grown in a few places around the world, including Italy, Spain and New Zealand, where they’ve been adopted as ‘the people’s fruit’.
The green fruit ripen in autumn, are a bit bigger than a large egg, and you can smell their strong, tropical floral aroma before you even spot them in a market.
Feijoas taste like a delightful cross between pineapple, guava and strawberry. The ripe, pear-like textured pulp is tangy and refreshing, while the jelly-like centre is sweeter.
In cooking, feijoas can be used in both sweet and savory dishes, and can be usually substituted in your favourite apple, pear and banana recipes. They are wonderful in baked goods like muffins, cakes and crumbles, adding a bright, unique flavour. They can also be made into jams and jellies, chutneys and sauces, or simply enjoyed fresh, scooped out of their skins with a spoon, just like a kiwi fruit.
Feijoa and Walnut Streusel Muffins Recipe Ingredients
Here’s what you’ll need to make this tropical autumnal or wintery treat:
- The star. The exotic feijoa fruit provides a sweet-tart flavour and moist texture that makes these muffins a seasonal treat. A mix of apple and pear chunks, with a couple of tablespoons of pineapple juice, would be the closest substitute if you can’t get your hands on feijoas, though I recommend you wait until they’re in season.
- The wet group. Eggs and milk to bind, vanilla to flavour and melted butter to create a tender texture.
- The dry camp. All-purpose flour provides structure and brown sugar sweetness and moistness. Baking powder and baking soda makes everything rise light and fluffy and cinnamon adds warmth and a complimentary depth of flavour.
- The topping. A mix of brown sugar, flour, butter, cinnamon and chopped walnuts creates a crunchy topping that contrasts beautifully with the soft muffins.
Find the exact quantities in the recipe card below.
How to Make this Feijoa and Walnut Streusel Muffins Recipe
You can eat these feijoa muffins any time of day, but they are especially lovely enjoyed during an afternoon tea break with a hot cup of tea.
Here’s the quick rundown on how to make the recipe:
- Make the Streusel. In a small bowl, mix together the brown sugar, flour and cinnamon. Using your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Stir through the chopped walnuts.
- Prepare the feijoa. Scoop out all the feijoa flesh and discard the skins. Lightly mash the pulp and set aside.
- Make the batter. In a medium sized bowl, whisk together the wet ingredient – eggs, milk, vanilla and the cooled, melted butter. Gently stir in the feijoa pulp. In a different, larger bowl, mix together the flour, brown sugar, baking powder, baking soda and cinnamon. Add the wet ingredients and fold gently until just combined and there are no streaks of flour. Expect a thick batter!
- Assemble the muffins. Using an ice cream scoop, ¼ cup or just a spoon, fill the muffin liners almost to the top, a little over two-thirds full, then scatter over a tablespoon of the streusel mixture.
- Bake. Bake the muffins in a preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
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Have you made these Feijoa and Walnut Streusel Muffins yet? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!
Feijoa and Walnut Streusel Muffins Recipe
Feijoa and Walnut Streusel Muffins
Ingredients
For the Walnut Streusel
- 90 g brown sugar
- 20 g flour
- 30 g butter, cold
- ½ teaspoon cinnamon, optional
- ¼ cup walnuts, chopped
For the Feijoa Muffins
- 1 cup feijoa pulp, around 7-8 feijoas
- 2 eggs
- 125 ml milk
- 1 teaspoon vanilla
- 80 g butter, melted and cooled
- 250 g flour
- 150 g brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of fine sea salt
Instructions
- To make the walnut streusel, add the brown sugar, flour, cinnamon (if using) and cold butter to a small mixing bowl, and using your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Stir through the walnuts and set aside in the fridge until ready to bake the muffins.90 g brown sugar, 20 g flour, 30 g butter, ½ teaspoon cinnamon, ¼ cup walnuts
- Prepare the feijoa by scooping out all the feijoa flesh and discarding the skins. Lightly mash the pulp and set aside.1 cup feijoa pulp
- Preheat the oven to 180C and line two, 6-cup muffin pans or one, 12-cup muffin pan with muffin liners. Set aside.
- To make the muffin batter, whisk together the eggs, milk, vanilla and cooled, melted butter into a small bowl. Add the feijoa pulp and mix gently. Set aside.2 eggs, 125 ml milk, 1 teaspoon vanilla, 80 g butter
- In a larger bowl, mix together the flour, brown sugar, baking powder, baking soda and cinnamon. Add the wet ingredients and fold gently until just combined and there are no streaks of flour. Expect a thick batter!250 g flour, 150 g brown sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, Pinch of fine sea salt
- Spoon the batter into the prepared muffin pans using an ice cream scoop, ¼ cup or a spoon. Fill the muffin liners to just over ¾ full then top each one with a tablespoon of the walnut streusel mixture.
- Bake in the preheated oven for 20-25 minutes, or until a cake skewer or toothpick inserted in the centre comes out clean (making sure to not pierce a piece of feijoa). Allow the muffins to cool in the pans for five minutes before transferring to a wire rack and allowing to cool completely.
- These Feijoa and Walnut Streusel Muffins keep covered at room temperature for 2 days, or covered and in the fridge for 4 days.
