When I was a kid, I made the most disgusting baked goods and my older brother Tom would eat them all. He didn’t want to hurt my feelings. He didn’t want to see me cry after I had slaved all afternoon, post Slip ‘n Slide, making my experimental rum extract flavored loaf cake. It was bright green, and was injected with a blue sugar syrup, making double use of a tincture my father gave us to feed a sick bird we had saved and released back into the wild suburban neighborhood we ruled. Let’s just say, I rinsed the tincture well. No matter, Tom ate the cake and reassured me it was pretty good and that I should make another one, without the rum, and maybe less food coloring? I was a fairly intuitive kid and resumed the more popular hot chocolate milk cake concoction with icing. Nestle. All of which were baked in my Easy Bake Oven.
Well, I’ve come a long way since 1979 and I can guarantee you that while my occasional unexpected ingredient may seem wrong, it is so very right. Avocado Muffins, making the best argument for itself. A heritage recipe of California dating back to, a long time ago, it is no more unusual than zucchini bread. And has elicited positive responses on my Instagram feed, proving that I, and my Californian ancestors, are not insane.
This is TuPac’d with California Love — Tehachapi Grain Project, Instagram
Tehachapi Grain Project, a farm growing heirloom grains in So Cal with a mission to “restore some of California’s rich grain-growing heritage” rounded out this California Avocado Muffin Recipe. A California girl, I always want to celebrate the Golden State, and adding Sonora Wheat from Tehachapi to this recipe was the icing on the cake, so to speak.
California Avocado Muffins
*This recipe is my version of Avocado-Bluebery Muffins Recipe found online at Californiaavocado.com
Makes one dozen muffins
2 cups all-purpose or Sonora wheat
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1 ripe, avocado
3/4 cup sugar
1 tsp. vanilla extract
1 cup. sour cream or plain greek yogurt
Streusel Topping ( as needed)
1/4 cup flour
1/3 cup sugar
3 Tbs. softened unsalted butter
1 tsp. cinnamon
1/4 cup sliced almonds (optional)
1 tsp. Maldon salt/Kosher Salt (optional)
1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners.
2. Using a dry whisk, in a medium bowl mix together the flour, baking soda, cinnamon, and salt.
3. Scrap avocado into a medium bowl with the sugar and smash and whisk until almost smooth.
4. Add the egg and whisk to combine. Add the vanilla and the sour cream or yogurt and whisk to combine again.
5. Gently add the flour mixture, in 3 batches, and fold with a rubber spatula into the wet ingredients, mixing until just combined (pic above).
6. Scoop, or spoon the batter evenly into paper liners or into a greased muffin tin, as I did above. NOTE: if you are are going paperless, grease your tin with a light olive or grapeseed oil, or melted butter. Just beware that removing the muffins is tricky and you must use a paring knife to release the side of the muffins while they are still hot, in order to “scoop” them out with a spoon.
7. Streusel Topping: whisk streusel ingredients and mix with a fork or your fingers, rubbing the butter and four together into a crumble. Disperse evenly over muffins and sprinkle with crunch Maldon salt (optional).
8. bake for 20-25 minutes. You can test with a toothpick. If it comes and clean remove from oven and let rest for 5 minutes before cooling on a rack or plate.
9. Muffins last three days wrapped in plastic or in an airtight container on the counter.