Brazilian corn muffins, also known as “Bolinho de Milho”, are a sweet, moist, and lightly dense muffin made with simple ingredients like corn, coconut milk, and cornmeal. These muffins are a traditional Brazilian treat often served at breakfast or afternoon coffee (café da tarde), and they deliver a comforting blend of natural sweetness, nuttiness, and richness.
Whether enjoyed warm with butter or served as a snack on the go, Brazilian corn muffins are loved for their rustic texture and tropical flavor profile. Let’s dive into the ingredients, the method, some variations, nutritional perks, and serving ideas for this incredible South American delicacy.
Why You’ll Love These Brazilian Corn Muffins
- Moist and Rich: Thanks to coconut milk, eggs, and corn, these muffins are tender and flavorful.
- Naturally Sweet: The corn and coconut provide sweetness, complemented by a hint of sugar.
- Cultural Delight: Offers a taste of Brazilian culinary traditions using simple, accessible ingredients.
- Perfect for Any Time: Serve them for breakfast, brunch, snacks, or dessert.
Ingredients List
| Ingredient | Quantity |
|---|---|
| Corn kernels (fresh or canned) | 2 cups |
| Milk | 1 cup |
| Coconut milk | 1 cup |
| Granulated sugar | 1 cup |
| Vegetable oil | ½ cup |
| Cornmeal (finely ground) | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tablespoon |
| Salt | ½ teaspoon |
| Large eggs | 3 |
| Grated coconut (optional) | 1 cup |
| Butter (for greasing) | As needed |
Step-by-Step Preparation
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease your muffin tins with butter or line them with paper muffin liners.
Step 2: Prepare the Wet Ingredients
- In a blender, combine:
- 2 cups of corn kernels
- 3 large eggs
- 1 cup of granulated sugar
- 1 cup of coconut milk
- 1 cup of milk
- ½ cup of vegetable oil
- Blend until smooth and creamy. You can pulse less if you prefer some texture from the corn.
Step 3: Combine the Dry Ingredients
- In a large mixing bowl, whisk together:
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- Optional: 1 cup grated coconut (for texture and a more tropical flavor)
Step 4: Combine Wet and Dry Ingredients
- Pour the blended corn mixture into the bowl with the dry ingredients.
- Use a spatula to gently fold the mixture until just combined. Avoid overmixing to keep muffins light and fluffy.
Step 5: Fill the Muffin Tins
- Fill each muffin cup about ⅔ full to allow room for rising.
Step 6: Bake
- Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
- Let muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Serve warm with butter, jam, or even a drizzle of honey.
Serving Suggestions
- With Butter: A pat of salted butter enhances the corn and coconut flavors.
- With Jam: Try guava or passionfruit jam for a truly Brazilian combo.
- With Cheese: In Brazil, these muffins are sometimes served with cheese for a sweet-and-savory pairing.
- For Breakfast: Accompany them with a cup of black coffee or hot chocolate.
- For Dessert: Serve with whipped cream or coconut ice cream.
Tips for Success
Use Fresh Corn When Possible
- Fresh corn offers better texture and a deeper flavor. Slice kernels off the cob and blend as usual.
Avoid Overmixing
- Overmixing the batter can lead to dense muffins. Fold gently until ingredients are just combined.
Customize Texture
- If you prefer a chunkier muffin, blend the corn mixture less or stir in some whole corn kernels at the end.
Optional Garnish
- Sprinkle shredded coconut or brown sugar on top before baking for a crunchy finish.
Make-Ahead & Storage Tips
- Room Temperature: Store cooled muffins in an airtight container for up to 3 days.
- Refrigerator: Extend freshness by storing in the fridge for up to 5 days.
- Freezer: Freeze muffins in a zip-top bag for up to 3 months. Reheat in the microwave or oven before serving.
Health Benefits
Corn
- High in fiber for digestion
- Contains antioxidants and vitamins B and C
- Provides magnesium and potassium
Coconut Milk
- Source of healthy fats that support heart health
- Contains vitamin C, iron, and magnesium
Eggs
- Provide high-quality protein
- Rich in choline, which supports brain function
This muffin recipe is nutrient-dense without being overly indulgent. It’s a great way to sneak in wholesome ingredients in a kid-friendly format!
Variations You Can Try
| Variation | Description |
|---|---|
| Savory Corn Muffins | Reduce sugar and add shredded cheese or chopped herbs. |
| Tropical Delight | Add pineapple chunks or mashed banana for extra fruitiness. |
| Spiced Version | Add cinnamon or nutmeg for warmth. |
| Mini Muffins | Use mini muffin tins and reduce baking time by 5–7 minutes. |
| Vegan Version | Use flax eggs and plant-based milk to replace dairy and eggs. |
What Makes Brazilian Corn Muffins Unique?
Unlike typical American corn muffins that are coarse and savory, Brazilian corn muffins are naturally sweet, soft, and often infused with coconut, a staple in Brazilian desserts. The use of coconut milk and grated coconut gives these muffins a distinct tropical flair that sets them apart from the traditional.
They’re also commonly served as part of Brazilian tea time or merenda, a mid-afternoon meal that includes cakes, breads, fruits, and coffee.
Final Thoughts
Brazilian Corn Muffins are more than just a treat—they’re a cultural experience. Their tropical flavor profile, moist texture, and naturally sweet taste make them an unforgettable addition to any table. Whether you’re trying to bring some Brazilian flair into your home or just looking for a new muffin recipe, this one is worth baking again and again.
So the next time you want to impress guests, surprise the family, or simply indulge yourself, bake a batch of Brazilian corn muffins. They’re easy to prepare, richly flavorful, and full of heart.