Cranberry and Feijoa Muffins
2025-03-22- Cuisine: New Zealand
- Course: desserts, snack
- Skill Level: Beginner
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- Yield: 12 large muffins or 18 smaller muffins
- Servings: About 12 servings (assuming 1 large muffin per serving)
- Prep Time: 40m
- Cook Time: 25m
- Ready In: 1:05 h
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Feijoa Mousse Recipe
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Spiced feijoa cake
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Feijoa and Ginger cake
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Meat and Feijoa Bake
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Feijoa Cake
Here is the recipe for Cranberry and Feijoa Muffins Recipe from St Hildas Culinary Collection Fruition. These Cranberry and Feijoa Muffins are moist, flavorful, and topped with a delicious crunchy walnut topping. They’re perfect for breakfast, snacks, or a sweet treat with your tea.
Ingredients
Muffins:
- 1 cup sejuice feijoa fling juice (1 cup feijoa juice (divided)
- ½ cup cranberries
- 3 cups all-purpose flour
- 1 cup caster sugar
- 2 tablespoons baking powder
- 1 teaspoon mixed spice
- 100g butter, melted
- 3 eggs, beaten
Crunchy Topping:
- 1 cup walnuts, finely chopped
- ½ cup demerara sugar
- 2 tablespoons melted butter
Instructions
Step 1: Prep the Cranberries
- In a small saucepan, heat ½ cup of feijoa juice over low heat.
- Add the cranberries and let them soak for 30 minutes to soften.
Step 2: Prepare the Batter
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, combine flour, caster sugar, baking powder, and mixed spice.
- Stir in melted butter, beaten eggs, remaining ½ cup of feijoa juice, and the soaked cranberries with juice.
- Gently mix until just combined (do not overmix).
Step 3: Add the Topping & Bake
- Grease a muffin tray and spoon the batter evenly into the cups.
- In a separate bowl, mix together walnuts, demerara sugar, and melted butter.
- Sprinkle a teaspoon of the topping mixture over each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Serve & Enjoy
- Let the muffins cool slightly before serving. Enjoy warm or at room temperature!
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 1 week.
- Freezer: Store in a sealed bag for up to 3 months. Reheat in the oven for a freshly baked taste.
Try This!
- Swap walnuts for almonds or pecans for a different crunch.
- Add a pinch of cinnamon for extra warmth.
- Serve with butter or honey for a delicious twist.
Enjoy these Cranberry and Feijoa Muffins as a delicious homemade treat! Let us know in the comments how yours turned out.
Ingredients
- 1 cup sejuice feijoa fling juice
- ½ cup cranberries
- 3 cups flour
- 1 cup caster sugar
- 2 tablespoons baking powder
- 1 teaspoon mixed spice
- 100g butter, melted
- 3 eggs beaten lightly together
- Crunchy Topping:
- 1 cup walnuts, finely chopped
- ½ cup demerara sugar
- 2 tablespoons melted butter
Method
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a small saucepan heat half a cup of the Feijoa Fling juice. Add the cranberries and soak for 30 minutes to cool and soften.
Step 3
In a large bowl combine the flour, caster sugar, baking powder and mixed spice. Add the melted butter, eggs and the remaining ½ cup of Feijoa Fling and the soaked cranberries and juice. Mix very gently together.
Step 4
Spoon batter into a greased muffin tray.
Step 5
Mix together the crunchy topping mixture, place teaspoonfuls on top of each muffin.
Step 6
Bake for 20- 25 minutes. Makes about 18 smaller muffins or 12 large.