Fresh California Avocado, Coconut and Pineapple Muffins

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Serves: 24
cup  Unsalted butter, softened
1 1/2  cups  sugar
tsp.  freshly grated lime zest
  large eggs
2/3  cup  Heavy Cream
cups  all-purpose flour
1/2  tsp.  salt
1 1/2  cups  sweetened flaked coconut, separated
1 1/2  cups  Fresh California Avocado, peeled, pitted, finely diced **
cup  fresh pineapple, finely diced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat oven to 350°.*
  2. Butter and flour 24 muffin cups or use paper muffin cups. Set aside.
  3. Using a stand mixer or hand mixer, beat together butter, sugar, and zest until light and fluffy. Beat in the eggs one at a time. Beat in the heavy cream. Reduce speed to low, and slowly add the flour and salt until the mixture just comes together. Gently fold in the avocado, pineapple, and 4 oz. of the coconut flakes.
  4. Fill each muffin cup about ¾ full. Sprinkle remaining 2 oz. of coconut flakes on the tops of each muffin.
  5. Bake for 25-30 minutes, rotating the pans half way through the baking time. The muffins are done when they are golden brown on the edges and a toothpick inserted in the center of a muffin comes out clean.
  6. Place the muffin pan on a cooling rack for 10 minutes. Remove the muffins from the pan. Serve warm or at room temperature.

*If using a convection oven, reduce heat to 300°

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Oi Wah Tang

Developed by Oi Wah Tang, Culinary Arts Student, JobTrain, Menlo Park

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