Name: Brazilian Cheese Bread Bites (Mini Muffin Pan) Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Brazilian
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

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Introduction

These Brazilian Cheese Bread Bites are delightful, chewy, and cheesy little puffs made with tapioca starch. Perfect as a snack or appetizer, they come out golden and airy thanks to their unique dough and a mini muffin pan.

A close-up image of a woman's hand holding a small, round baked cheese bread that is torn open to show its soft, airy, and stretchy inside texture. The bread has a light golden brown crust and a yellowish, fluffy interior with visible thin strands stretching between the torn parts. In the blurry background, several more pieces of the same cheese bread sit on a metal baking tray. The surface beneath the tray is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F. Grease all 24 mini muffin cups very well to prevent sticking, as the breads puff up but can stick if under-greased.
Step 2: In a small saucepan, combine the milk, oil, and salt. Heat the mixture until it just begins to simmer, but do not let it boil.
Step 3: Place the tapioca starch in a heatproof bowl. Pour the hot milk mixture over it and stir immediately until a thick, glossy dough forms. Let the dough rest for 2–3 minutes until warm but not hot.
Step 4: Add the room temperature egg to the dough and whisk to combine. The dough may look separated at first—keep mixing until it’s smooth and stretchy.
Step 5: Fold in the grated cheese evenly. The final texture should be thick, elastic, and scoopable, resembling very sticky choux pastry dough.
Step 6: Scoop or pipe the dough into each muffin cup, filling them about halfway.
Step 7: Bake for 16–18 minutes until the bites are puffed, lightly golden, and set. If you prefer a deeper color, bake for an extra 1–2 minutes, but keep an eye on them as oven temperatures vary.
Step 8: Let the cheese bread bites rest for 3–5 minutes before removing from the pan. They will firm up as the steam escapes.

Tips & Variations

Use a blend of cheeses like Parmesan and mozzarella for a richer flavor and varying textures.
For extra flavor, add finely chopped herbs such as parsley or chives to the dough before baking.
If you don’t have a mini muffin pan, a regular muffin pan can be used but adjust baking time accordingly.

Storage

Store leftover cheese bread bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in a warm oven at 350°F for 5–7 minutes to regain their crisp exterior and soft interior.

How to Serve

A white bowl filled with round, light golden cheese breads, each one showing a slightly bumpy outer texture with small darker spots. A woman's hand holds one piece close to the camera, revealing its airy, spongy inside that looks soft and slightly moist with small holes. The bowl sits on a white marbled surface, and in the background, a blurred muffin tray and more cheese breads are visible. The light is soft, highlighting the warm tones and textures of the cheese breads. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of starch instead of tapioca starch?

Tapioca starch is essential for the characteristic chewy texture of Brazilian cheese bread. Substituting with other starches like cornstarch or potato starch will alter the texture significantly and is not recommended.

What cheeses work best for this recipe?

Traditional recipes often use Parmesan or a mild white cheese. A mix of Parmesan and mozzarella works well, providing both sharpness and meltiness. Feel free to experiment with cheeses you enjoy that melt well.