Coconut Muffins

(from saymyname’s recipe box)

18 muffins

Categories: Breakfast, Muffins

Ingredients

  • 1 1/2 cups unsweetened flaked coconut
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon packed dark brown sugar
  • 10 tablespoons unsalted butter, melted and cooled
  • 2 cups all-purpose flour
  • 2/3-3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 (5 1/2 ounce) can unsweetened coconut milk
  • 1/4 cup milk
  • 1 teaspoon grated lemon zest

Directions

  1. Position the rack in the center of the oven; preheat oven to 400°.

  2. Coat muffin tin indentations and rims around them with cooking spray.

  3. Place ¼ cup unsweetened coconut flakes and brown sugar in a food processor fitted with a chopping blade; pulse until coarsely ground.

  4. Transfer mixture to a small bowl and stir in 4 tablespoons melted butter; set aside. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.

  5. Stir in the remaining 1 ¼ cups coconut flakes until well coated; set aside.

  6. In another bowl, whisk eggs until lightly beaten, then whisk in the coconut milk, lemon zest, and remaining melted butter; stir in the prepared flour mixture with a wooden spoon until moistened.

  7. Fill prepared muffin tins ¾ full; sprinkle about 1 ½ teaspoons of reserved coconut/brown sugar mixture on top of each muffin.

  8. Bake for 20-25 minutes or until the muffins are lightly golden brown with rounded tops.

  9. Set pan on wire rack to cool for 10 minutes; gently tip each muffin to the side to make sure it isn?t stuck; gently rock it back and forth to release it.

  10. Remove muffins from pan and cool for 5 minutes on wire rack before serving.

  11. *Chocolate Coconut Muffins: stir ½ cup semisweet chocolate chips into the flour mixture with the coconut flakes; proceed as directed.

  12. *Coconut Rum Muffins: stir 1 teaspoon rum extract in with the lemon zest; proceed as directed.

  13. *Sweet Tooth Coconut Muffins: reduce the unsweetened coconut flakes to ¼ cup; stir 1 ¼ cup sweetened shredded coconut into the egg mixture before adding the dry ingredients; proceed as directed.

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