Chirimoya Muffins

After and awesome trip to the Farmers Market this morning with my friend Jen, I decided to challenge myself.  Since everyone I know only eats Chirimoya’s cold or frozen or in smoothies, I decided I want to cook them and see what I got.  They are delicious raw so cooked can’t make them any worse right, well they didn’t.  The baking process slightly milded the flavor but I still think they are amazing.  Hope you enjoy :) if you can find Chirimoya’s.



Chirimoya Muffins
Prep time
Cook time
Total time
Serves: 12
  1. Cut chirimoyas in half and using a spoon scrape all of the insides out throwing out all of the black seeds. To tell when they are ripe, you want them to have the same exact give as a ripe avocado.
  2. Once you have all the insides in a bowl, mash them like you would a banana
  3. Preheat your oven to 350 degrees fahrenheit
  4. Add all of your remaining ingredients to the chirimoya and using your hand mixer, go to town and mix well
  5. Once mixed, evenly spread your batter between 12 muffin tins
  6. Bake in the oven for 25-30 minutes or until they pass the toothpick test
  7. Remove from oven, let cool and enjoy

  ****Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs****

Get our Weekly Recipes

Never miss a new recipe, get them delivered to your inbox weekly.

Powered by ConvertKit


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: