Avocado muffins

Ingredients

Muffins

1 egg
80 grams (2.8 ounces) sugar
1 gram (0.035 ounces) salt
70 grams (2.5 ounces) butter
70 milliliters (0.3 cup) milk
120 grams (4.2 ounces) flour
30 grams (1 ounce) almond flour
4 grams (0.14 ounces) baking powder
50 grams (1.8 ounces) avocado
Zest of 1 lemon
5 grams (1 teaspoon) lemon juice

Equipment

Muffin Pan
Choose a good quality, non-stick muffin pan for easy release and cleaning. Silicon pans are a great alternative too!
Whisk
A must-have for combining your wet ingredients uniformly. Make sure yours is sturdy and comfortable to use.
Mixing Bowls
Use at least two—one for the wet ingredients and another for the dry ingredients. Opt for bowls with a non-slip base.
Electric Mixer (Optional)
If you prefer not to whisk by hand, an electric mixer can save you some effort and ensure smooth batter.

Instructions

Step 1

1. Preheat your oven to 338°F (170°C). Grease a muffin tin or line it with paper liners.

Step 2

2. In a large bowl, combine the egg, sugar, and salt. Whisk until the mixture is uniform and slightly frothy. Tip: For a more airy batter, beat the egg and sugar together until the mixture turns pale and doubles in volume.

Step 3

3. Pour in the milk and melted (but not hot) butter. Mix until well combined.

Step 4

4. Add all the dry ingredients (flour, almond flour, and baking powder) to the bowl. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix.Tip: Overmixing can result in dense muffins. Fold just until you no longer see any dry flour.

Step 5

5. Add the lemon zest, lemon juice, and chopped (or grated) avocado. Stir gently to incorporate all the ingredients evenly.

Step 6

6. Fill each muffin mold with the batter, filling them about 3/4 full.

Step 7

7. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: If your muffins are browning too fast, cover the top with aluminum foil in the last 10 minutes of baking.

Step 8

8. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Servings

Get creative with serving these delightful muffins! Here are some tantalizing ideas to elevate your experience:

Serve these muffins a bit warm with a generous pat of melted butter 🧈. The creamy richness complements the zesty flavors just perfectly. Another scrumptious option is to add a dollop of your favorite fruit jam 🍓; the sweetness will balance out the tartness from the lemon zest.

If you're in the mood for something slightly more indulgent, go ahead and drizzle some honey 🍯 over the top for a touch of natural sweetness. These muffins also pair wonderfully with a cup of coffee ☕ or tea 🍵 – a delightful way to start your morning or enjoy an afternoon break.

Lastly, why not add a touch of extravagance? Serve with a swirl of whipped cream and a sprinkle of lemon zest for a dessert-like treat that will wow your guests!

Variations

Looking to make these Avocado-Lemon Muffins gluten-free or vegan? No problem!

For Gluten-Free Muffins: Simply swap out the regular flour with a gluten-free flour blend. Ensure your almond flour is also certified gluten-free to avoid any cross-contamination.

For Vegan Muffins: Replace the egg with a flaxseed or chia seed egg (1 tbsp ground seeds + 3 tbsp water, let rest for 5 minutes to thicken). Use vegan butter and opt for a plant-based milk like almond or oat milk. 🌱

Faq

Q: How do I know when the muffins are done baking?
A: Insert a toothpick into the center of a muffin; if it comes out clean, your muffins are ready!
Q: Can I use an alternative to avocado?
A: Yes, you can substitute mashed banana or applesauce for a different flavor profile and similar texture.
Q: How can I avoid overmixing the batter?
A: Combine the wet and dry ingredients until just incorporated. Overmixing can lead to dense muffins.
Q: Can I freeze the muffins?
A: Absolutely! Let them cool completely, then wrap each muffin in plastic wrap and store them in an airtight container in the freezer for up to 3 months.
Q: How do I achieve a moist texture?
A: Make sure to not overbake your muffins and consider adding a bit of extra fat, like a tablespoon of oil, to keep them moist.
Q: What's the best way to store leftover muffins?
A: Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.