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Feijoa Honey Muffins with Oat Crumble Recipe

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3.9 from 13 reviews

Delightfully moist and flavorful Feijoa Honey Muffins topped with a crunchy oat crumble. These muffins combine the subtle tartness of ripe feijoas with the natural sweetness of honey, enhanced by warm spices and a zesty lemon twist. Perfect for a wholesome breakfast or an afternoon treat.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 cup plain flour
  • 1 cup almond meal
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp ground ginger
  • ¼ tsp flaky sea salt

Wet Ingredients

  • 1 cup ripe feijoa, finely chopped
  • ½ cup runny honey
  • ⅓ cup melted butter (75 grams)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 lemon, 2 tsp juice and 1 tsp finely grated zest

Oat Streusel Topping

  • 2 Tbsp plain flour
  • 1 Tbsp rolled oats
  • 1 Tbsp brown sugar, packed
  • 1 Tbsp butter (14 grams), room temperature and cubed
  • A pinch of salt

Instructions

  1. Make the streusel topping: In a small bowl, combine plain flour, rolled oats, brown sugar, and a pinch of salt. Rub in the butter with your fingertips until the mixture resembles coarse crumbs. Set aside to use later.
  2. Prepare for baking: Preheat the oven to 180°C (356°F) using the conventional bake setting and line a 12-hole muffin tin with paper cases.
  3. Mix dry ingredients: In a large bowl, whisk together the plain flour, almond meal, baking powder, baking soda, ground ginger, and flaky sea salt until well combined.
  4. Mix wet ingredients: In a separate bowl, whisk together the runny honey, melted butter, eggs, vanilla extract, lemon juice, and lemon zest until smooth and fully combined.
  5. Prepare the feijoa: Slice the feijoas in half, scoop out the flesh, and finely chop it into small pieces to retain shape and prevent excess moisture in the batter.
  6. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined, being careful not to overmix. The batter should remain thick.
  7. Add feijoa: Stir the finely chopped feijoa pieces into the batter evenly.
  8. Fill muffin cases and add topping: Divide the batter evenly among the prepared muffin cases and then sprinkle the oat streusel topping evenly over each muffin.
  9. Bake: Bake the muffins in the preheated oven for 20 minutes, or until the tops are lightly golden and a skewer inserted into the center comes out clean.
  10. Cool: Allow the muffins to rest in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use ripe feijoas for the best natural sweetness and texture.
  • Be careful not to overmix the batter to keep muffins tender and light.
  • The oat streusel topping adds a delightful crunch and contrast in texture.
  • If you don't have almond meal, you can substitute with finely ground almonds or add a little extra plain flour.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • These muffins can also be frozen for up to 1 month; thaw at room temperature before serving.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: New Zealand
  • Diet: Low Fat

Find it online: https://recipesvibe.com/feijoa-honey-muffins-with-oat-crumble-recipe/