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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 1 |
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A “tropical” breakfast muffin. Unsweetened shredded coconut and coconut milk add the true flavor of coconut without masking it behind sugar. If you are looking for a very sweet muffin/cupcake, this probably isn't for you. 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 1/4 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.
5. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
6. Stir in the remaining 1 1/4 cups coconut flakes until well coated; set aside.
7. 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.
8. Fill prepared muffin tins 3/4 full; sprinkle about 1 1/2 teaspoons of reserved coconut/brown sugar mixture on top of each muffin.
9. Bake for 20-25 minutes or until the muffins are lightly golden brown with rounded tops.
10. 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.
11. Remove muffins from pan and cool for 5 minutes on wire rack before serving.
12. *Chocolate Coconut Muffins: stir 1/2 cup semisweet chocolate chips into the flour mixture with the coconut flakes; proceed as directed.
13. *Coconut Rum Muffins: stir 1 teaspoon rum extract in with the lemon zest; proceed as directed.
14. *Sweet Tooth Coconut Muffins: reduce the unsweetened coconut flakes to 1/4 cup; stir 1 1/4 cup sweetened shredded coconut into the egg mixture before adding the dry ingredients; proceed as directed.
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