easy coconut muffins

This is a recipe that I had bookmarked a while ago, and had been meaning to try for a while. In fact, I really like the recipe because there is no wastage – 250 g butter, ie, an entire block of butter, 200 ml of coconut cream, which happens to be one pack of coconut milk, and that is all great because I don’t end up with that little bit of this or that and have to find a way to use them up later.

The muffin itself was not a disappointment either. It was moist and very flavourful. Well, with the amount of desiccated coconut that I added, there was no way the muffin would be anything but extremely coconut-y.

And being an easy muffin recipe, everything was basically “dumped” into a bowl, and mixed with a whisk.

To start, I added lukewarm melted butter into a big mixing bowl. Into this, I added coconut milk (or cream if you prefer) and eggs. I whisked to mix.

I added caster sugar and whisked again.

The salt was then added, followed by the flour, which I added in 3 batches, and whisked until combined.

Finally, the desiccated coconut was added and mixed thoroughly.

Using an ice cream scoop, I dished the batter into liners.

The muffins were baked for about 20-30 minutes (depending on your oven – mine baked in about 30 minutes), until the tops turned golden brown. Do keep an eye on the muffins towards the last 5 minutes of baking as you don’t want to burn the coconut.

If you like coconut, then this is a great recipe to try because you will get all the coconut cravings you may be having in just one bite of this muffin.

Easy Coconut Muffin
Yields 24
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Ingredients
  1. 240 g desiccated coconut
  2. 250 g self raising flour, sifted
  3. 250 g butter, melted and mostly cooled
  4. 5 eggs
  5. 250 g castor sugar
  6. 200 ml coconut milk/cream
  7. 1/8 teaspoon salt
Instructions
  1. Pre-heat the oven to 180C.
  2. Mix together butter, coconut milk/cream and eggs.
  3. Add sugar and whisk to combine.
  4. Add flour in 3 batches, whisk to mix well, and desiccated coconut.
  5. Stir until well mixed.
  6. Dish the batter into the liners and bake 20-30 minutes or when an inserted skewer emerges cleanly. The tops of the muffins should be golden brown.
Notes
  1. Muffins can be kept frozen in an air-tight container for up to 3 months. Thaw before re-heating.
Adapted from GuaiShuShu
Adapted from GuaiShuShu
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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