Best 3 Toasted Coconut Muffins Recipes
Toasted coconut muffins, a delightful and tropical treat, are perfect for any occasion. Whether you're looking for a sweet breakfast option, a midday snack, or a dessert to impress your friends, these muffins have you covered. With their golden-brown tops, tender crumb, and irresistible coconut flavor, they're sure to become a favorite in your recipe book. So, let's dive into the world of toasted coconut muffins and explore the key ingredients, step-by-step instructions, and tips for making these muffins that will tantalize your taste buds.
Here are our top 3 tried and tested recipes!
TOASTED COCONUT MUFFINS
Provided by Joan Nugent
Categories Breakfast Brunch Bake Valentine's Day Kid-Friendly Coconut Fall Bon Appétit New Mexico Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 dozen muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
- Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
- *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.
STRAWBERRY VANILLA MUFFINS WITH TOASTED COCONUT CREAM CHEESE FROSTING
These muffins have no refined sugar and have healthy ingredients like Greek yogurt, coconut oil, and lots of fruit.
Provided by Ali Roux
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h11m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Mix flour, baking powder, and salt together in a large bowl.
- Mix Greek yogurt, coconut oil, oat milk, and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.
- Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.
- Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.
- Toast coconut in the preheated oven until lightly browned, about 5 minutes.
- Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread frosting over muffins; sprinkle toasted coconut on top.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 31.8 g, Cholesterol 30.6 mg, Fat 10.4 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 7.4 g, Sodium 180.3 mg, Sugar 14.3 g
GRILLED PINEAPPLE & TOASTED COCONUT MUFFINS
Categories Citrus Breakfast Bake Easter Kid-Friendly Yogurt Backyard BBQ Muffin
Number Of Ingredients 14
Steps:
- Marinade for pineapple To prepare marinade, melt butter over medium heat until golden brown. Stir in honey and lime juice. Set aside to cool slightly. Place sliced pineapple into gallon sized ziplock bag and pour marinade over top. Make sure all slices are well coated. Refrigerate at least 30 min, overnight or 24 hours is best.Grill 3-4 minutes per side. Toast 2 cups coconut in a fry pan over medium heat until golden brown. Set aside to cool. Beat eggs, yogurt, brown sugar and vanilla in Kitchenaid until smooth. Add dry ingredients and mix until smooth. Fold in pineapple and coconut. To prepare topping, combine reserved pineapple, coconut and brown sugard over low heat until brown sugar is melted. Set aside to cool slightly. Prepare muffin pans, lightly grease or use liners, and fill tins 2/3 full. Place a tsp or so of topping on each muffin. Bake at 425 degrees 10-18 min until golden brown and cake tester comes out clean.
Tips:
- Use fresh coconut: Fresh coconut adds a more intense flavor and aroma to the muffins compared to store-bought shredded coconut.
- Toast the coconut: Toasting the coconut before adding it to the batter enhances its flavor and gives it a golden brown color.
- Use buttermilk: Buttermilk adds a slight tanginess and helps to make the muffins moist and tender.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Bake the muffins until a toothpick inserted into the center comes out clean: This ensures that the muffins are cooked through.
Conclusion:
Toasted coconut muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. With their moist and tender crumb, sweet coconut flavor, and golden brown tops, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these toasted coconut muffins a try!
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