Recipes: Fruit English Muffins with Sweet Dukkah

Our Spiced Fruit Sourdough English Muffins were made for mornings like these. Toasted, topped with a thick layer of cream cheese, fresh seasonal fruit, a handful of sweet dukkah, and a drizzle of honey.

Simple. Solid. Hard to beat.

A quick note on the muffins: they’re made with sourdough, slow-fermented for better flavour and texture, and spiced just enough to feel like breakfast should. The fruit mix – sultanas, cranberries, dried apricots – gives a little sweetness, without going overboard.

This recipe takes five minutes to make and tastes like you tried harder than you did.

First up, you're going to want to prepare your Sweet Dukkah. Trust us when we tell you that you're going to want to sprinkle this magic fairy dust on everything for a while, so be sure to make a little extra.

Homemade dukkah is best stored in an airtight jar at room temperature or in the refrigerator for up to 1 month to keep the nuts crunchy.

Method

1. Toast sesame seeds in a dry pan until golden. Tip into a bowl.
2. Toast nuts in batches over low–medium heat until golden.
3. Let them cool, then pulse in a food processor until coarse.
4. Mix everything together and store in an airtight jar.

Toast two Volare Spiced Fruit Sourdough English Muffins until golden. Spread generously with cream cheese, then top with chopped fresh seasonal fruit — whatever’s good, whether that’s berries, stone fruit, or anything else in season. Sprinkle a handful of sweet dukkah over the top and finish with a drizzle of honey (we love Hunt & Gather Bee Co. honey). Best eaten while still warm.

Looking for something savoury? If sweet’s not your thing, try these:

• Smoked Salmon Bagel with Cream Cheese, Capers & Pickled Onion
• Croque Monsieur with Pain au Levain

Both hit the spot, especially with a good coffee.

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Photo & Recipe credit to the wildly talented Jess Bicknell over in the Bay of Plenty.