Feijoa & Lime Zing: A Taste of Early Autumn

The scent of feijoas, that uniquely fragrant, slightly tropical perfume, always signals a special time for me. It’s that magical window in early autumn, typically from March through to June, when the trees in gardens across New Zealand (and wherever they’ve found a happy home) are heavy with these ovate, green treasures. I remember as a child, venturing into my grandmother’s overgrown garden, armed with an old biscuit tin, to collect the fallen fruit. The thrill of finding a perfectly ripe feijoa, its skin yielding to a gentle squeeze, was matched only by the anticipation of what we’d make with them. More often than not, it was a batch of muffins, a simple, comforting treat that perfectly captured the essence of the season. This particular recipe, a happy discovery from the vast expanse of the internet years ago when I was searching for new ways to use my own feijoa bounty, has become a cherished staple. The feijoa’s distinctive sweet-tart flavour is beautifully complemented by the sharp, bright zest and juice of lime, creating a muffin that’s both sophisticated and delightfully easy to enjoy.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Servings: 12 muffins
• Yield: 12 muffins
• Dietary Type: Contains Egg, Dairy, Gluten

Ingredients

Gather your ingredients for these delightful Feijoa & Lime Muffins. The quality of your feijoas will play a significant role in the final flavour, so seek out ripe, fragrant fruit.

For the Muffins:

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 cup caster sugar
• 3 large eggs
• 1 ¼ cups milk (whole milk will provide a richer texture)
• 1 ½ cups feijoas, peeled and finely chopped (about 4-6 medium feijoas, depending on size)
• 125 g butter, melted and cooled

For the Glaze:

• 2 tablespoons caster sugar
• 2 tablespoons orange juice (freshly squeezed is best)
• Juice and zest of 2 limes, grated (about 2-3 tablespoons of juice and 1 tablespoon of zest)

Equipment Needed

To bring these feijoa and lime muffins to life, you’ll need a few essential kitchen tools:

• Large mixing bowls (at least two)
• Whisk
• Measuring cups and spoons
• Jug or liquid measuring cup
• 12-cup muffin tin (standard size)
• Muffin liners or a good quality non-stick spray for greasing
• Small saucepan for the glaze
• Fine grater or zester
• Cooling rack

Instructions

Let’s get baking! Follow these steps carefully for perfectly moist and flavourful feijoa and lime muffins.

1. Preheat your oven and prepare your tins: Begin by preheating your oven to 220 degrees Celsius (200 degrees Celsius fan/gas mark). This higher initial temperature helps to give the muffins a good initial lift. Line a 12-cup muffin tin with paper liners or grease the cups thoroughly with butter or non-stick spray.
2. Combine the dry ingredients: In a large mixing bowl, sift together the flour and baking powder. Add the caster sugar and whisk gently to combine these dry ingredients. Create a well in the center of the dry mixture; this is where your wet ingredients will meet.
3. Prepare the wet ingredients: In a separate jug, whisk together the eggs and milk until well combined. Add the finely chopped feijoas to this wet mixture.
4. Combine wet and dry ingredients: Pour the wet feijoa and milk mixture into the well you created in the dry ingredients. Using a whisk or a spatula, begin to fold the ingredients together. Add the melted and cooled butter as you incorporate the wet into the dry. Continue to fold gently until just combined. It’s crucial not to overmix the batter; a few small lumps are perfectly acceptable and will contribute to a tender crumb. Overmixing develops the gluten in the flour, leading to tough muffins.
5. Fill the muffin tins: Divide the batter evenly among the 12 prepared muffin cups. Aim to fill each cup about two-thirds to three-quarters full.
6. Bake the muffins: Place the muffin tin into the preheated oven. Bake for 15-20 minutes, or until the muffins are golden brown and a skewer inserted into the center of a muffin comes out clean. The high initial temperature is important for creating that lovely domed top, but you may want to slightly reduce the temperature after the first 5-10 minutes if you notice them browning too quickly.
7. Prepare the glaze: While the muffins are baking or cooling, prepare the glaze. In a small saucepan, combine the 2 tablespoons of caster sugar and 2 tablespoons of orange juice. Place the saucepan over medium-low heat and simmer gently, stirring, until the sugar has completely dissolved.
8. Add the lime: Once the sugar has dissolved, remove the saucepan from the heat. Stir in the juice and zest of the two limes. The vibrant lime flavour will be the star here, balancing the sweetness of the glaze.
9. Glaze the muffins: Once the muffins have baked, carefully remove them from the oven. Allow the muffins to stand in their tins for 2 minutes. This brief resting period helps them firm up slightly. Then, carefully brush the tops of the muffins generously with the prepared lime glaze. The warm muffins will absorb some of the glaze, creating a delicious sticky topping.
10. Final rest: Stand the glazed muffins for a further 5 minutes before serving. This allows the glaze to set slightly and the muffins to cool down to a safe, delicious temperature.

Expert Tips & Tricks

• Feijoa Ripeness is Key: For the best flavour and texture, use feijoas that are ripe but not overly mushy. You should be able to peel them easily with a paring knife or even your fingers if they are very ripe. If your feijoas are a little firm, you can encourage them to ripen by placing them in a paper bag with a banana for a day or two.
• Don’t Overmix: I cannot stress this enough! Overmixing your muffin batter is the most common culprit for tough, dense muffins. Mix only until the dry ingredients are just incorporated into the wet. Lumps are your friend here!
• Adjust Baking Time: Ovens can vary significantly. Keep a close eye on your muffins towards the end of the baking time. A skewer test is the most reliable way to check for doneness. If the tops are browning too quickly before the centre is cooked, you can loosely tent the tin with foil.
• Cooling the Butter: Ensure your melted butter has cooled slightly before adding it to the batter. If it’s too hot, it can scramble the eggs and affect the texture.
• Zesting Limes: For the best zest, use a microplane or a fine grater. Avoid zesting the bitter white pith underneath the green peel. Grate only the outermost green layer.
• Glazing Technique: Brushing the glaze while the muffins are still warm helps it to absorb and create that beautiful, slightly sticky, flavourful coating. Don’t be shy with the glaze – it’s what makes these muffins extra special.

Serving & Storage Suggestions

These Feijoa & Lime Muffins are best enjoyed fresh, when the glaze is still slightly tacky and the crumb is wonderfully moist. They are perfect for a mid-morning snack with a cup of tea, an afternoon treat with coffee, or even as a light dessert.

• Serving: Serve them warm or at room temperature. They look beautiful simply placed on a platter, showcasing their golden tops and glistening glaze.
• Storage: Store any leftover muffins in an airtight container at room temperature for up to 2 days. If you live in a particularly warm climate or are concerned about them going stale, they can be stored in the refrigerator for up to 3-4 days. However, refrigeration can sometimes dry out baked goods, so it’s best to let them come back to room temperature before eating. For longer storage, you can freeze them. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. To reheat from frozen, unwrap them and place them on a baking sheet in a low oven (around 150°C/300°F) for 10-15 minutes, or until warmed through. You can also gently warm them in a microwave for 20-30 seconds.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Nutrient	Amount per Serving	% Daily Value
Calories	299.1 kcal	–
Calories from Fat	–	33%
Total Fat	10.9 g	16%
Saturated Fat	6.3 g	31%
Cholesterol	78.7 mg	26%
Sodium	271.9 mg	11%
Total Carbohydrate	45.2 g	15%
Dietary Fiber	0.9 g	3%
Sugars	19.2 g	77%
Protein	5.8 g	11%

Variations & Substitutions

While this recipe is wonderful as is, there are always ways to adapt it to your preferences or what you have on hand:

• Fruity Alternatives: If feijoas aren’t in season or readily available, you can substitute them with other fruits. Finely chopped kiwifruit, bananas (mashed), pawpaw, or fresh chopped pineapple would all work well, though they will alter the flavour profile.
• Citrus Boost: For an even more intense citrus hit, you could add the zest of half an orange to the muffin batter along with the lime zest in the glaze.
• Spice it Up: A pinch of ground cinnamon or nutmeg added to the dry ingredients can offer a subtle warming note that complements the fruit.
• Nutty Addition: For a little crunch, fold in ¼ cup of chopped walnuts or pecans with the feijoas.

FAQs (Frequently Asked Questions)

Q: My muffins didn’t rise very well. What could have gone wrong?
A: The most common reason for flat muffins is overmixing the batter, which develops the gluten and hinders the rise. Ensure you mix only until the ingredients are just combined. Also, check that your baking powder is fresh and active.

Q: Can I make these muffins gluten-free?
A: While this recipe uses regular flour, you could experiment with a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, and the texture will likely be different.

Q: How long do the feijoas need to be chopped?
A: Aim for pieces that are roughly ¼ inch (about 0.5 cm) in size. This ensures they distribute evenly throughout the batter and cook through properly without being too large.

Q: Why is the oven temperature so high at the start?
A: The initial blast of high heat helps to create a rapid rise and that characteristic domed muffin top. It’s a common technique for achieving a lighter texture.

Q: Can I omit the glaze?
A: Absolutely! The muffins will still be delicious without the glaze. You can dust them with a little icing sugar once cooled for a simpler finish, or enjoy them plain.

A Final Note

These Feijoa & Lime Muffins are more than just a recipe; they are a little taste of home, a reminder of simple pleasures, and a celebration of seasonal bounty. The interplay of the unique feijoa flavour with the zesty brightness of lime is simply sublime. I encourage you to seek out some fresh feijoas and give this recipe a try. I’m confident they’ll become a treasured part of your baking repertoire too. Serve them warm with a cup of your favourite tea or coffee, and savour the moment. I’d love to hear about your baking adventures with them!