Feijoa, lime and poppy seed muffins

Dive into this season's feijoa frenzy with this irresistible feijoa, lime and poppy seed muffin recipe. Gently spiced with ginger and topped with sugared feijoas, this recipe is an autumn essential

  • 15 mins preparation
  • 20 mins cooking
  • Makes 15
  • Print
This recipe was first published in Taste magazine.
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  • 125 gram butter, softened, plus extra for greasing
  • 1/2 cup brown sugar
  • 2 eggs
  • 6 medium feijoas, (a generous cup), plus extra, peeled and sliced, for topping
  • zest and juice 1 lime
  • 1/4 cup milk
  • 1 3/4 cup self-raising flour
  • 1/2 teaspoon ground ginger
  • 2 tablespoon poppy seeds
  • 2 tablespoon sugar, for sprinkling


  • 1
    Preheat oven to 180°C. Grease a 15-hole muffin tin with butter and dust with flour, then shake off excess.
  • 2
    Beat butter and sugar together in a large bowl with electric beaters until light and fluffy.
  • 3
    Add eggs one at a time, beating well after each addition.
  • 4
    Mash feijoa flesh with lime zest and juice, then stir into butter mixture along with the milk. Mix in flour, ginger and poppy seeds until just combined.
  • 5
    Spoon a heaped dessertspoonful of mixture into each of your prepared muffin holes. Press a slice of feijoa into the top of each muffin. Sprinkle sliced feijoa with sugar and bake for 15 -18 minutes until golden.


  • Makes 15 small muffins.

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