My friend gave me feijoa, and I bought buttermilk to make muffins; the picture above is not very presentable; crack. Next time lower the temperature to 170-175°C. Almost forgot to take the picture.

“Feijoas, or pineapple guavas, are beloved fruit trees known for their green-skinned, tropical-tasting fruits and lush evergreen foliage. Their unique flavour, a mix of pineapple, guava, and strawberry with hints of quince and eucalyptus, sets them apart, and some detect floral or musky notes reminiscent of the feijoa flower petals. This distinct taste makes feijoas a favourite among many.”

“The feijoa skin is edible and rich in nutrients but is typically discarded when the fruit is consumed. It can be used in cooking, such as making jam or muffins, while the flesh of the fruit is white, watery, and has a translucent center. Feijoa provides Vitamin C, potassium, and dietary fiber, with its peel containing more antioxidants than the flesh, which may help combat cell damage from free radicals generated by natural processes or pollutants.”

I didn’t garnish mine as seen on google most do sprinkles over with desiccated coconut. My family enjoyed the muffins. Let’s try making muffins!!!

Ingredients

6-8 ripe feijoas (washed, top/tail removed, skins on)
1 c buttermilk
100 g-125 g butter, melted
2 eggs
1 Tsp vanilla essence
3/4 c brown sugar
1 1/4 cups plain flour
1 Tsp cinnamon powder
1 Tsp pumpkin spice powder
1 Tsp baking powder
1/2 Tsp bicarb soda
salt

Method 

Preheat oven to 180°C. Grease or line a 12-cup muffin tray. Wash skins, roughly chop the whole feijoas (skins on) and place them into a food processor. Blitz until they form a fine pulp/mush. If you do not have a processor, chop them extremely finely.

In a large bowl, whisk together the melted butter, brown sugar, eggs, buttermilk, and vanilla. Stir in the blitzed feijoa pulp. Sift in the flour, a pinch of salt, baking powder, baking soda, cinnamon powder and pumpkin spice powder.

If you do not have pumpkin spice powder, use 2 Tsp cinnamon powder. Or you can use mixed spice for masking skin bitterness.

Gently fold the mixture together until just combined. Do not overmix, or the muffins will be dense. Spoon batter into the prepared muffin tray. Bake for 20-25 minutes, or until the tops spring back when lightly touched. Once a skewer comes out clean (typically 20–25 minutes), take the tray out of the oven.

Let the muffins rest in the tray for 5 to 10 minutes. This allows the structure of the feijoa muffin to set, making them easier to remove, especially if you have not used paper liners. After 5 minutes, carefully remove the muffins from the pan and place them on a wire cooling rack to cool completely.

Note: “If you don’t have a food processor, chop the skins extremely finely with a knife, or use a potato masher, though a food processor ensures the best texture. Leaving out the coconut ensures a denser, more caramel-like muffin from the brown sugar and buttermilk combination, as referenced in. You can substitute 1 cup of peeled, mashed fruit for the skin puree, but keeping the skins adds a superior, punchy flavour. White chocolate chips or walnuts pair perfectly with the tanginess of the skins. Sprinkle brown sugar or cinnamon on top before baking for a crunchy lid.”

“Feijoa muffins often crack on top because the outer crust sets before the inside has finished rising, forcing the center to break through as it expands. This is very common with feijoa muffins due to the high moisture and sugar content of the fruit. If the oven is too hot, the top of the muffin crusts over instantly. As the inside continues to cook and expand, the pressure causes a crack.”

“A high amount of baking powder (or baking soda) causes the muffins to rise too quickly before the structure is set. Overmixing develops excess gluten, leading to a heavy, dense batter that rises unevenly and cracks. Filling cups more than 2/3 to 3/4 full leaves little room for expansion, causing them to overflow and crack. Many feijoa muffin recipes create a thick, dense batter designed to have a crunchy top and soft middle, making cracks part of the intended outcome.”

https://helenscchin.com/2026/04/26/buttermilk-feijoa-muffins/

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