Queijadinha is a beautifully simple dessert that captures the essence of Brazilian flavors, balancing sweetness with a savory undertone from the cheese. The use of queijo de minas curado or Parmesan creates a unique contrast, resulting in a golden, slightly crispy exterior and a custardy, melt-in-your-mouth interior. With each bite, the caramelized sugar blends with the cheese’s subtle saltiness, making queijadinha a favorite for anyone who enjoys a less conventional sweet treat. This authentic Brazilian delicacy is easy to make, and its taste is as comforting as it is indulgent.
Ingredients:
- 50 g queijo de minas curado (a Brazilian cheese) or grated Parmesan
- 1 tablespoon melted butter (only if using “queijo de minas curado”)
- 175 g sugar
- 50 g all-purpose flour
- 2 large eggs (about 140 g)
- 250 ml whole milk (di latte)
- Muffin or cupcake pan (metal or silicone)
Instructions:
- Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). If you are using a metal muffin or cupcake pan, lightly grease it with butter or line with cupcake liners to make it easier to remove the queijadinha once baked. - Prepare the Cheese Mixture
If you are using queijo de minas curado, a crumbly, dry Brazilian cheese, grate it finely. Add 1 tablespoon of melted butter to this cheese mixture to give it a smoother texture. For those using Parmesan cheese, no additional butter is needed. Both cheeses bring a unique savory element to complement the sweetness, so choose based on availability or preference. - Combine Dry Ingredients
In a mixing bowl, whisk together the sugar and all-purpose flour until evenly combined. This will prevent clumps from forming in the batter and create a smooth texture for the queijadinha. - Add Wet Ingredients
Add the grated cheese (and butter if using queijo de minas curado) to the dry mixture, followed by the two eggs. Stir until the eggs are incorporated, then slowly add the milk while mixing. The batter will have a slightly runny consistency, which is normal for queijadinha, as it helps create a soft and custardy interior once baked. - Fill the Muffin Pan
Pour the batter evenly into each muffin cup, filling each about three-quarters of the way. This will allow enough room for the queijadinha to rise slightly without overflowing. The mixture’s consistency will create a delightful balance between a crispy exterior and a soft, almost creamy interior. - Bake the Queijadinha
Place the pan in the preheated oven and bake for approximately 25–30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The queijadinha should develop a slightly crispy top while remaining soft and moist inside. - Cool and Serve
Let the queijadinha cool in the pan for a few minutes, then carefully remove them to a wire rack. Serve warm or at room temperature. These delightful cheese muffins are a perfect blend of sweet and savory, making them a versatile treat for breakfast or an afternoon snack.
