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 tsp salt; ½ cup whole milk; ¼ cup oil; 1 large egg (room temperature); ¾ cup finely grated cheese (preferably Parmesan or a similar hard cheese)

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Introduction

Brazilian Cheese Bread Bites, or Pão de Queijo, are delightful little puffs of cheesy goodness. Made in a mini muffin pan, these gluten-free treats are crisp on the outside and chewy inside, perfect for snacking or party appetizers.

A close-up image shows a woman's hand holding a piece of bread that is torn in half, revealing its soft and airy inside with a light yellow color and slightly chewy texture. The bread's crust is thin, pale golden, and smooth. In the blurry background, multiple small, round bread pieces of the same type sit in a baking tin. The surface beneath them 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 these puffs tend to stick if under-greased.
Step 2: In a small saucepan, combine the milk, oil, and salt. Heat the mixture just until it 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 the starch 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 egg to the dough and whisk to combine. The dough may look separated at first; keep mixing until it becomes smooth and stretchy.
Step 5: Fold in the grated cheese until evenly distributed. The final dough should be thick, elastic, and scoopable, similar to very sticky choux pastry.
Step 6: Scoop or pipe the dough into each mini muffin cup, filling them about half full.

Step 7: Bake for 16–18 minutes until the bites are puffed, lightly golden, and set. For a deeper color, you can bake an extra 1–2 minutes, but watch closely as oven temperatures vary.
Step 8: Let the cheese bread bites rest for 3–5 minutes before removing from the pan, allowing them to firm up as steam escapes.

Tips & Variations

Use finely grated cheese for the best melt and texture; traditional Brazilian cheese bread uses Minas cheese, but mozzarella or Parmesan are great substitutes.

Ensure the egg is at room temperature to help the dough combine smoothly.
Grease the muffin tins thoroughly to prevent sticking and maintain the puffy shape.
Try adding herbs like finely chopped rosemary or oregano for a savory twist.

Storage

Store the 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 for a few minutes to restore their crisp exterior and chewy interior.

How to Serve

A bowl filled with small, round cheese bread balls that are pale golden with light brown spots, showing a slightly crusty texture on the outside. One piece is held close to the camera by a woman's hand, broken in half to reveal a soft, airy, and spongy yellow interior with visible holes. The bowl is white and round, sitting on a white marbled surface with a blurred background that includes a metal baking tray. Photo taken with an iphone --ar 4:5 --v 7

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 distinctive chewy texture of Brazilian cheese bread. Regular flour will not produce the same results.

Can I make these cheese bread bites dairy-free?

While the dough relies on cheese for flavor and texture, you can try using dairy-free cheese alternatives and plant-based milk and oil. However, the texture may differ from the traditional version.