Coconut muffins are on today’s menu. They are so soft and fragrant, yet not too sweet. Just perfect to accompany the morning coffee!
When I was little, my mother didn’t miss any weekend to bake something for us delicious. She used to bake us different kinds of cakes, pies, and muffins. My favorites were always fluffy and aromatic muffins. Although she was baking simple recipes, without any special manipulation like separating the whites from the yellows, beating the daugh obligatory with a stand mixer and so on, she never failed. Probably she used to add her secret ingredient – love!
When I got married, I was always trying to surprise my husband with delicious breakfasts. I reread my mom’s and aunt’s (she is good at baking too) kitchen recipe notebooks, watched youtube recipe videos, and read different cooking magazines. I think my pursuit would have continued for a long time, but one day my husband told me: “My dear, do not bother, let’s go out for breakfast or better buy something from the bakery.” And you know what, at that time he was right. All my muffins and cakes tasted the same)). All of them had something made wrong – too dry, too flat or too blunt. And so I gave up on my beloved hobby for a couple of years.
In the meantime, while kids appeared in our life, I gave my “forgotten” passion another chance and began baking again. Now my kids are waiting near the oven while their favorite yummy is baking and my husband says that I am making the best cheesecakes in town)). I can’t tell you for sure, I do not know till now what is the secret to perfect baking. It is probably the experience or the skills I got from rereading the books of famous chefs again and again. Or probably because I added to my baking formula more love and more perseverance.
So many words and still none about coconut muffins))!
Why you would love these Coconut Muffins?
I consider that home-made desserts are always better than commercial ones, especially if you are making them for your children. At home we use the highest quality ingredients, at home we can regulate the amount of sugar and flavors. Also at home, we can add to the baking not only flour or milk but also love and care.
These coconut muffins require minimum manipulation but as a result, you will get lush muffins with intense coconut flavor – isn’t that great? I love coconut so much, besides its delectable flavor, it has a rich nutrient content. Thanks to coconut flakes, the batter acquires a unique texture, which cannot be described in words. To understand it, you should try it. Muffins are crispy outside and soft inside, with just enough sweetness to be irresistible. It melts in your mouth, but at the same time holds its shape well, you can say that it crumbles. Also, these coconut muffins are perfectly moist thanks to the baking technique.
Muffins are always a win-win dessert for any occasion, either for breakfast with the family or for big crowd parties. They are also perfect for a grab-and-go snack because they are easy to carry.
On my recipe archives, I collect numerous muffin recipes, so be ready to meet them here soon.
Ingredients for Coconut Muffins:
These delicate coconut muffins actually do not require any special ingredients and probably most of them are already in your kitchen. If not, you will easily find them in the nearest supermarket.
So, to make your shopping easier I will put the list below:
- 1 cup of all-purpose flour
- ½ cup of shredded coconut
- ½ cup of granulated sugar
- ¼ cup of cream
- 2 eggs
- ½ cup milk
- 2 ½ tbsp corn starch
- 2 tsp of baking powder.
How to measure flour?
It is very important to measure flour correctly. In baking, it is critical if the flour is measured incorrectly. With the wrong measurement, you could end up with a dry or tough texture of your cake/muffins. In recipe weight of flour is usually indicated in cups or grams. One cup of all-purpose flour properly measured weighs 125 grams (4 1/4 ounces). So, first, fluff with a spoon the flour within the container. Then scoop it into the measuring cup and with a knife level the flour across the measuring cup.
Also, pay attention to recipe recommendation: if it is specified “1 cup sifted flour” than the flour should be measured after sifting, if “1 cup flour, sifted” than it should be measured first and then sifted. The differences in volume are more extreme than you might believe.
How to make Coconut muffins:
This Coconut muffins recipe is quick and easy to prepare. Looking through the ingredients list, probably you think that most likely nothing special in these muffins you will find. When I baked them first I was a skeptic too, but once I have tried coconut muffins they become my favorites. My love is justified due to the fact that everything is simple – a mixer, the right technology for making the batter, paper baskets, and a simple oven – nothing outstanding.
As usual, we will start by mixing dry ingredients. In a large bowl whisk together ½ cup shredded coconut, 1 cup flour, 2 tsp of baking powder, 2 ½ tbsp of cornstarch, ½ cup of sugar and a pinch of salt. In a separate bowl beat 2 eggs with ¼ cup of cream and ½ of cup milk. When the eggs are well mixed, add half of the dry ingredients. From this moment, work quickly, beat a little, then add the remaining part of dry ingredients, and beat for 1-2 more minutes.
Meanwhile, preheat oven to 375°F. Line muffins tin with paper liners. Divide batter evenly among 12 lined muffin cups and sprinkle with some shredded coconut. It will give an amazing appearance to muffins. Bake for about 20 minutes or until the tops are lightly golden brown. Cool the muffins for at least 20 minutes on a cooling rack.
- To make coconut muffins even more delicious you can decorate them with hazelnut cream or with a chocolate mousse. I’m sure it would be a perfect match.
- For more flavors, add some vanilla extract or lemon zest.
I leave you with this delicious Coconut Muffin recipe. If you try them, let me know what do you think!
- muffin cups
- 1 cup all-purpose flour
- ½ cup shredded coconut
- ½ cup sugar
- ½ cup milk
- ¼ cup cream
- 2 eggs
- 1 ½ tbsp cornstarch
- 2 tbs baking powder
- pinch of salt
- In a large bowl whisk together ½ cup shredded coconut, 1 cup flour, 2 tsp of baking powder, 2 ½ tbsp of cornstarch, ½ cup of sugar and a pinch of salt. In a separate bowl beat together ¼ cup of cream, ½ cup milk, and 2 eggs.
- When the eggs are well mixed, add half of the dry ingredients. Work quickly, beat a little, then add the remaining part of dry ingredients, and beat for 1-2 more minutes.
- Meanwhile, preheat the oven to 375°F. Line muffins tin with paper liners. Divide batter evenly among 12 lined muffin cups and sprinkle with some shredded coconut.
- Bake for about 20 minutes or until the tops are lightly golden brown. Cool the muffins for at least 20 minutes on a cooling rack.