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Feijoa Muffins
Monday, April 09, 2018

Feijoa Muffins Buy Feijoas Online

12-18 depending on size of pans

This quick and simple muffin recipe really does capture the full flavour of feijoas and is an excellent lunchbox filler. Just freeze them in a Ziploc bag and pop into lunchboxes each morning – they’ll be defrosted by lunchtime. As with all muffins, it is vital not to overmix the batter.

Prep time

15 Minutes

Cook time

20 Minutes

Total time

35 Minutes

Feijoa Muffins


3c ripe feijoa flesh (scooped and mashed, skins discarded)

325g caster sugar

1c oil

2 eggs

1t vanilla

450g (3c) flour

1t baking soda

1t cinnamon

1t salt



Brown sugar



Preheat oven to 180C. Line muffin tins. In a large bowl combine sugar and oil, then add eggs, mixing until incorporated.


Sift dry ingredients and add to wet mixture, stirring gently until just combined. Fold in mashed feijoa flesh. Spoon mixture into muffin tins, filling ¾ to the top, and then sprinkle with about a tablespoon of brown sugar.


Bake for 20-25 minutes until muffins are golden and a skewer comes out clean. Remove from the oven and wait for 5 minutes before transferring to wire racks to cool. Best served warm!

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Our first order of mandarins, limes and lemons arrived in Arrowtown on Thursday, 2 days after dispatch and they are fantastic! Great condition and excellent flavour and juice! Will be back for more!
Phillipa Dobson-Brown - Arrowtown


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