| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 342 | 13g | 8g | 52g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6g | 0.4g |
I’m excited to talk about one of my favorite fruit-based recipes today – the flavorful and nutritious Guyabano Muffins. Originating from the heartland of Nebraska, I’ve always had a deep connection to homegrown flavors and farm-fresh ingredients. And trust me when I say, these muffins put a tropical spin on a classic comfort food staple like no other!
Just as we Nebraskans have a soft spot for corn casseroles and beef stews, the rich, buttery goodness of a freshly-baked muffin has always held a special place in my heart. So, needless to say, when it came to exploring cultures and cuisines beyond the prairies, I took it upon myself to retain the essence of comfort in every recipe I tried.
Why Guyabano is a Superfood
For the unacquainted, Guyabano, also known as Soursop, is a tropical fruit known for its creamy texture and sweet-tart flavor. More than just delicious, this fruit is packed with nutritional benefits. Studies indicate that it’s high in antioxidants, vitamin C, and rich in fiber, making it a bona fide superfood.
In the Guyabano Muffins recipe, the unique taste of this exotic fruit melds beautifully with familiar baking ingredients, enhancing the overall flavor and nutrition profile of the muffins. Plus, the optional addition of crushed Soursop leaves lends a delightful hint of earthy aroma to these sweet treats.
Pairing Suggestions for Guyabano Muffins
If you’re wondering what to pair our Guyabano Muffins with, I personally love serving them with a tall glass of cold milk or a hot cup of coffee for breakfast. They also make for a fantastic afternoon snack, ideally paired with a soothing herbal tea. However, their versatility lends them well to being enjoyed at all times of the day, or even as a delicious dessert offering after a hearty meal.
In terms of food compatibility, these tropical muffins are akin to the likes of banana bread and zucchini muffins, offering a good balance of sweet and savory elements. But the distinctive tanginess of Guyabano sets them apart, giving these muffins a refreshing twist that’s hard to resist!
Boy, if only you could taste these delicious Guyabano Muffins through the screen! They’re not just wholesome, but are also a deliciously unique way to introduce exciting new flavors into your kitchen. So, put on your apron, pick some fresh Guyabano, and let’s get baking!
What You’ll Need
- 2 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 1/2 Cup Unsalted Butter, Softened
- 2 Large Eggs
- 1 Cup Pureed Guyabano (Soursop) Fruit
- 1/2 Cup Milk
- 1 Tbsp Lemon Juice
- 1 Tsp Vanilla Extract
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tbsp Guyabano (Soursop) Leaves, Crushed (Optional)
Method
Step One
Preheat your oven to 350°F (180°C). Prepare the muffin tin by greasing it or lining it with paper liners.
Step Two
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set this mixture aside.
Step Three
In a separate bowl, cream together the softened unsalted butter and the eggs. Beat this mixture until it’s light and fluffy.
Step Four
Mix in the pureed guyabano fruit, milk, lemon juice, and vanilla extract into the butter and egg mixture. Stir until the ingredients are well combined.
Step Five
Gradually add the dry ingredients mixture into the wet ingredients. Stir until just combined, making sure not to overmix. If you’re using the optional crushed guyabano leaves, fold them into the batter at this point.
Step Six
Spoon the batter evenly into the prepared muffin tin. Each muffin cup should be about 2/3 full.
Step Seven
Bake the muffins in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Eight
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. These Guyabano Muffins are best served warm and can be stored in an airtight container for up to one week.
