Three Winning Unusual Muffin Recipes: Moroccan, Double Chocolate Black Bean, and Sweet Pickles & Cream
We went in search of the most unique and tasty muffin recipes that featured an unusual ingredient. From black beans to cous cous to pickles, we got what we asked for, and the results were delicious!
Years back, the Farmers’ Almanac ran an unusual-muffin contest. The premise: send us a muffin recipe that is not blueberry, banana, or chocolate chip. Hundreds of entries arrived. Three stood out for being delicious enough to actually bake again. Here are the winners.
Quick Reference
- Source: three winners of the Farmers’ Almanac Unusual Muffin Recipe Contest.
- Flavor range: spiced (Moroccan), sweet and indulgent (chocolate black bean), savory-sweet hybrid (pickles and cream).
- All three: use standard 12-cup muffin tin. About 25 minutes baking. Standard pantry ingredients.
- Best for: bake sales, brunch, mailing to friends, surprising family who thinks muffins are boring.
- Storage: 2-3 days at room temp; 3 months in the freezer (wrap individually).
- Tip: rest muffin batter 10 minutes before baking for taller domes.
Unusual Muffin Recipe Contest Winners
Moroccan Muffins
Moroccan Muffins
A warm-spiced muffin built on the flavor profile of ras el hanout. Smells like a souk and tastes like one too.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cumin
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup chopped dates
- ½ cup chopped almonds
- 1 cup buttermilk
- ½ cup olive oil
- 2 eggs
- 1 teaspoon vanilla
- Powdered sugar for dusting
Instructions:
- Preheat oven to 375°F. Line 12 muffin cups with paper liners.
- Whisk flour, brown sugar, baking powder, all the spices, and salt in a large bowl. Stir in dates and almonds.
- In another bowl, whisk buttermilk, olive oil, eggs, and vanilla.
- Pour wet into dry. Stir until just combined; do not over-mix.
- Divide batter among the muffin cups.
- Bake 22-25 minutes until a tester comes out clean.
- Cool 10 minutes in the tin, then turn out onto a rack. Dust with powdered sugar before serving.
Double Chocolate Black Bean & Avocado Muffins
Black beans add fudgy moisture; avocado replaces some of the butter. Tastes like an indulgent dessert and is sneakily nutritious.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 ripe avocado
- ½ cup unsweetened cocoa powder
- ¾ cup brown sugar
- 2 eggs
- ¼ cup milk
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350°F. Line 12 muffin cups.
- Puree black beans and avocado in a food processor until smooth.
- Add cocoa, brown sugar, eggs, milk, vanilla, baking powder, baking soda, and salt. Pulse to combine.
- Fold in chocolate chips by hand.
- Divide batter among muffin cups.
- Bake 18-22 minutes until tops are set and a tester comes out with moist crumbs.
- Cool 10 minutes in the tin.
Sweet Pickles & Cream Muffins
Yes, really. Sweet pickle relish in a muffin works the way bacon works in maple. Salt and sweet balance. The cream keeps it tender.
Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup heavy cream
- 2 eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- ½ cup sweet pickle relish, drained
Instructions:
- Preheat oven to 375°F. Line 12 muffin cups.
- Whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk cream, eggs, butter, and vanilla.
- Pour wet into dry. Fold in pickle relish.
- Divide batter among muffin cups.
- Bake 20-22 minutes until golden and a tester comes out clean.
- Cool 10 minutes. Eat warm.
Storage and Make-Ahead
All three muffins keep 2 to 3 days at room temperature in a sealed container. For longer storage, wrap each cooled muffin individually in plastic wrap, then freeze in a zip-top bag for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 20 seconds.
Frequently Asked Questions
Why do my muffins come out flat?
Two common reasons: over-mixing the batter (which develops gluten and prevents rising) and oven temperature too low. Stir just until ingredients are combined, and start at 425°F for the first 5 minutes for a better dome.
Can I use frozen fruit in muffins?
Yes, but toss frozen fruit in a tablespoon of flour before folding into the batter. The flour coating prevents the fruit from sinking to the bottom.
Are black bean muffins really healthy?
More fiber, more protein, and less saturated fat than a traditional chocolate muffin. The avocado replaces some of the butter; the beans add fudgy moisture and protein. Still a dessert, just a nutritionally upgraded one.
How do you keep muffins fresh?
Two to three days in a sealed container at room temperature. Refrigeration tends to dry them out. Freeze for longer storage; wrap each individually.
Can I bake muffins as a loaf instead?
Yes. Most muffin recipes scale to a 9×5-inch loaf pan. Bake at the same temperature for 45 to 55 minutes; the loaf takes longer because heat penetrates more slowly.
This article was published by the Staff at FarmersAlmanac.com. Any questions? Contact us at questions@farmersalmananac.com.
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
