Brazilian Cheese Bread Bites (Mini Muffin Pan) Recipe

Introduction

Brazilian Cheese Bread Bites are delightful, bite-sized snacks that are crispy on the outside and chewy on the inside. Made with tapioca starch and plenty of cheese, these mini puffs are perfect for breakfast, snacks, or party appetizers.

Ingredients

• 1 cup tapioca starch (tapioca flour)
• ½ cup whole milk
• ¼ cup oil
• ½ tsp salt
• 1 large egg (room temperature)
• ¾ cup finely grated cheese

Instructions

1. Step 1: Preheat your oven to 375°F. Grease all 24 mini muffin cups thoroughly to prevent sticking, as the bread puffs but can stick if under-greased.
2. Step 2: In a small saucepan, combine the milk, oil, and salt. Heat the mixture until it just begins to simmer; avoid boiling.
3. Step 3: Place the tapioca starch in a heatproof bowl. Pour the hot milk mixture over the starch and stir immediately until a thick, glossy dough forms. Let it rest for 2–3 minutes until warm but not hot.
4. Step 4: Add the egg and whisk to combine. The dough may appear separated initially but keep mixing until it becomes smooth and stretchy.
5. Step 5: Fold in the grated cheese evenly. The final dough should be thick, elastic, and scoopable, similar to very sticky choux pastry.
6. Step 6: Scoop or pipe the dough into each muffin cup, filling them halfway.
7. Step 7: Bake for 16-18 minutes until the bites are puffed, lightly golden, and set. If you prefer a deeper color, bake a little longer by 1–2 minutes, but watch closely as oven temperatures vary.
8. Step 8: Let the cheese bread bites rest for 3–5 minutes before removing them from the pan. They will firm up as the steam escapes.

Tips & Variations

• Use a mix of cheeses like Parmesan and mozzarella for extra flavor and stretchiness.
• Ensure your egg is at room temperature to help the dough combine smoothly.
• For a spicy kick, add a pinch of paprika or cayenne to the dough before baking.
• Grease the muffin cups generously with oil or butter to prevent sticking and encourage puffing.
• If you don’t have a mini muffin pan, you can use a regular-sized muffin pan but adjust baking time accordingly.

Storage

Store the bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag or container for up to 1 month. Reheat in a hot oven or toaster oven at 350°F for 5–7 minutes to restore their crisp exterior and gooey center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of tapioca starch?

No, tapioca starch is essential for the characteristic chewy texture and puffiness of these cheese bread bites. Regular flour will not create the same results.

Can I make these dairy-free or vegan?

Traditional recipes rely on cheese and milk for flavor and texture. While substitutions like plant-based milk and vegan cheese exist, the taste and texture may differ significantly. Experimenting is possible but expect some variation.

Brazilian Cheese Bread Bites (Mini Muffin Pan) Recipe

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★★★★★

4.6 from 133 reviews

Brazilian Cheese Bread Bites are delicious, gluten-free, and cheesy mini puffs made with tapioca starch, milk, oil, and finely grated cheese. Perfectly baked in a mini muffin pan, these savory bites have a chewy, elastic texture and a golden crust. They’re an ideal snack or appetizer for any occasion.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 24 mini cheese bread bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Brazilian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup tapioca starch (tapioca flour)
• ½ tsp salt

Wet Ingredients

• ½ cup whole milk
• ¼ cup oil
• 1 large egg (room temperature)

Cheese

• ¾ cup finely grated cheese (such as Parmesan or a similar hard cheese)

Instructions

1. Preheat and Prepare Muffin Pan: Preheat your oven to 375°F (190°C). Grease all 24 mini muffin cups very well to prevent sticking, as the dough puffs up during baking.
2. Heat Milk Mixture: In a small saucepan, combine the whole milk, oil, and salt. Heat the mixture until it just starts to simmer, but do not let it boil.
3. Make Dough: Place tapioca starch in a heatproof bowl. Pour the hot milk mixture over the starch and stir immediately until a thick, glossy dough forms. Let the dough rest for 2–3 minutes until warm but not hot.
4. Add Egg: Add the room-temperature egg to the warm dough and whisk thoroughly until the mixture becomes smooth and stretchy. Although it may appear separated at first, continue mixing until it gains an elastic texture.
5. Incorporate Cheese: Fold in the finely grated cheese evenly into the dough. The final dough should be thick, elastic, and sticky, similar to sticky choux pastry.
6. Fill Muffin Cups: Scoop or pipe the dough into each greased mini muffin cup, filling each about halfway.
7. Bake: Bake the cheese bites for 16–18 minutes until they puff up, turn lightly golden, and set. For a deeper golden color, bake for an additional 1–2 minutes, checking carefully to avoid over-browning.
8. Cool and Remove: Let the cheese bread bites rest in the pan for 3–5 minutes to firm up as steam escapes before removing them from the muffin cups.

Notes

• Ensure the muffin cups are very well greased to prevent sticking.
• Use room-temperature eggs to help incorporate smoothly into the warm dough.
• Adjust baking time slightly based on your oven’s heat to avoid over or under baking.
• You can experiment with different types of finely grated cheese, such as Parmesan or mozzarella blends, for varied flavor profiles.
• These bites are best served warm for the perfect chewy and stretchy texture.

Keywords: Brazilian cheese bread, Pão de Queijo, gluten-free snack, mini cheese bites, tapioca starch recipe