I subscribe to a produce delivery service and I ended up getting a few avocados in my box two weeks in a row. I had no idea what to do with them. Typically, I usually end up making guacamole, eat it as a side to my morning eggs or add it in a sandwich. I wanted to try something new, so being the baker I am, decided to use the avocado as a butter replacement in a muffin.
Avocados have an incredibly delicate flavor which is what I love about them, but it also makes their presence (you know, beyond the green tint) very hard to detect, so if you are worried about how it would taste, this should put your mind at ease a bit. The avocado’s main purpose is to add a creaminess and moisture to the muffins. It also helps to make the muffins just healthy enough for you to eat two without feeling too guilty. 😉
What is especially great about these wild berry avocado muffins that I know you will love is that it still has that rich, buttery flavor that we all love. The explosion of fresh fruits also makes this a delightfully fruity treat and a really nice way to start your day.
- 2 cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ripe avocado
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 cup plain yogurt
- 1 cup mix of raspberries, blueberries, blackberries and strawberries
- ¼ cup all purpose flour
- 3 tablespoons light brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- Preheat the oven to 350 degrees.
- Line your cupcake pan with liners and set aside.
- In a medium bowl, mix the flour, salt. baking powder and baking soda. Set aside.
- Make the streusal by combining all the ingredients together and mixing well with a fork or your hands until the mixture forms large crumbs.
- Scoop out the inside of the avocado and cream in a separate large bowl until smooth.
- Add the sugar to the avocado and mix well.
- Add the vanilla, egg and yogurt to the avocado and mix.
- Slowly add in the flour mixture and mix until just incorporated.
- Fold in the wild berries.
- Use an ice cream scoop to evenly distribute the batter to the cupcake liners.
- Top with the struesel and bake for approximately 25 minutes or until a toothpick comes out of the center clean, or with a few crumbs clinging on.