Guava muffins

If you are lucky enough to have access to fresh guava, you can easily make guava muffins. Don’t forget the streusel topping!

guava muffins

I was grocery shopping with my daughter one day when we came across a package of guava in the fruit section. The fruit, albeit very small, came in one of those plastic clam shells. I was surprised to see guava this tiny, actually. The ones I am used to seeing were from Taiwan, and those are about the size of a Bosch pear. These little guava fruits were about the size of a Meyer lemon.

guava muffins

Admittedly, I wasn’t quite sure what to do with them after we purchased them. Addie said that we could make a guava smoothie or a drink, but these tiny fruits were not going to produce the amount of juice that we would have needed.

I pureed the fruit after chopping off each of the ends and strained it to remove the seeds. After that was all said and done, I had about 1 cup of puree.

guava muffins

I found a recipe for a guava muffin and happened to have some left over streusel from another muffin recipe. Sadly, the muffin recipe was not awesome, so I had to improvise. I read the recipe and had this nagging feeling that the batter would be too dry since it didn’t include any liquid except the guava puree. Thankfully, having made thousands of muffins in my lifetime, I knew that adding an egg and some milk would solve my dry batter debacle. And because my guava puree wasn’t very sweet, I added in some granulated sugar.

These muffins were just OK and did not contain a lot of guava flavor. Next time, I would use a store-bought guava puree and save the fresh ones for snacking. I did improve the muffins overall by adding the streusel and topping it with some drizzle. Without those additions, these muffins would have been pretty bland.

I’m glad I tried baking with fresh guava, but I’m not sure if I would do it again.

Husband’s rating: 4 out of 5
Addie’s rating: 3 out of 5
My rating: 3.5 out of 5

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