Ready for the most tender muffins you’ve ever tried?
Ackees make these muffins extremely moist and the addition of pastry flour lightens up the mix . The base recipe is easy to prepare and you can include your own favourite add-ins; here I’ve done two variations: the first white chocolate and coconut and the second feature a dollop of ackee cream cheese filling.
Side note: Who knew you could upgrade cream cheese filling into a silkier even more decadent treat?! Using it here in the muffin is just one of many possible applications, think coffee cake, pies, tarts or danish (check out these: Mini Ackee Cream Cheese Danishes)!
The Brown Butter Ackee Bread was the starting point for this recipe but by incorporating the pastry flour I realise I may have stumbled upon gem! If my suspicions are correct, a few tweaks here and there and I’ll have for you a quick and easy ackee cake recipe which doesn’t involve creaming as the Golden Ackee Cake does.
Update: not only was I able to tweak the recipe and make the easiest ackee cake ever! But it’s also vegan friendly! Click here to check it out.
But for now, let’s get back to the muffins.
If you don’t have pastry flour, you can substitute all purpose flour for the full amount of flour in this recipe. If you want to make them healthier, try substituting up to 1/2 cup of the flour a wholegrain flour, bran or oats. It will just result in a muffin that is bit more dense which isn’t a bad thing, in fact most muffins are like this. Secondly, it’s best to mix muffins by hand to avoid overmixing. Finally, I like to start with the oven at 425F (220C) and then turn it down to 350F (180C) after about 5 minutes or so, so that they develop a nice muffin top.
This was one batch of the base recipe which was then divided it into two bowls to create the variations. The white chocolate coconut muffins were a bit more dense than the ones with the ackee cream cheese filling as they were mixed more but overall still very tender.
What do you think? Feel free to share your thoughts below. If you try any of the recipes be sure to snap a pic and #amazingackee across social media so I can see your posts. As always, thanks for stopping by, till next time.
Easy Ackee Muffins
Ingredients
- 2 cups Parboiled Ackee or canned, packed into cup when measuring then pureed;
- 3/4 cup Granulated white sugar;
- 1 Egg;
- 1/3 cup Oil use unrefined coconut oil for maximum coconut flavour if making the white chocolate coconut version;
- 1 1/4 cups All purpose Flour;
- 1/2 cup Pastry Flour;
- 1 tsp Baking Powder;
- 1/2 tsp Baking Soda;
- 1/4 tsp Salt*** If you're using canned ackees or used salt when you parboiled your ackees, leave the salt out;
- 1 tsp Coconut Flavour/Vanilla Extract optional;
For White Chocolate & Coconut Muffin:
- 1 cup White chocolate chips;
- 1/4 cup Large coconut flakes for topping;
For Ackee Cream Cheese Filled Muffin:
- 1 recipe Ackee Cream Cheese Filling recipe follows, you may have some left over
Instructions
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Preheat oven to 425F (220C).;
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Grease or line muffin tin, set aside.;
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In a medium bowl whisk together flours, baking powder,baking soda and salt if using. Set aside.;
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In a large bowl, combine ackee puree and sugar, mix well then add the egg and oil mixing well to combine.;
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Add coconut flavour if making the white chocolate coconut muffin and vanilla if making the cream filled muffin, alternately, you could add any spice or flavouring you like.;
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Add the flour mixture (and chocolate chips if making that version) stir well to combine but do not overmix.;
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Scoop into prepared pans and bake at 425F for 5 minutes then turn down the temperature to 350 for another 7 to 12 minutes or till done.;
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Enjoy!
Ackee Cream Cheese Filling
Ingredients
- 113 g Cream cheese half a block;
- 100 g Parboiled ackee;
- 60 g Granulated white sugar;
- 14 g All purpose flour;
- 1 to 2 tsps Lemon juice;
- 1 tsp Vanilla Extract;
Instructions
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Combine all ingredients in a food processor, pulse till smooth.
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Alternately, puree the ackee, then cream together the cheese, sugar and flour, when smooth add the ackee, juice and extract
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