Avocado Muffins
Submitted by Melba
Soft, tender avocado muffins loaded with toasted slivered almonds and a sprinkle of crumb topping. Pureed avocado keeps every bite moist while adding a subtle, buttery richness.
YIELD
10 servingsPREP
25 minCOOK
20 minREADY
45 minThese aren’t your standard bakery muffins, and that’s exactly the point.
Pureed avocado blends right into the batter, creating a crumb so tender and moist it barely needs the butter that’s already in there.
Toasted slivered almonds add crunch throughout, and a quick sprinkle of topping before baking gives each muffin a golden, crumbly crown.
They come together in about 45 minutes and make 10 generous muffins.
Pro Tips
- Toast the almonds in a dry skillet over medium heat, stirring constantly, until they turn golden and fragrant. It only takes a couple of minutes.
- A dash of grated lemon rind in the batter brightens everything up and plays beautifully against the avocado’s richness.
- Mix the batter gently. Overmixing makes tough muffins. Stop as soon as the flour disappears into the wet ingredients.
Ingredients
Directions
Preheat oven to 400?F and prepare muffin pans. Cream butter and sugar. Beat in the egg. Blend in the avocado, milk and nuts. Lastly add the flour and mix gently but thoroughly until the ingredients are moistened and combined. Place in pans and sprinkle each with topping.
Bake for 20 to 25 minutes.
Note: Add a dash of grated lemon rind. Almonds may be toasted quickly in the microwave or in a dry frying pan, stirring constantly to stop burning.
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