Coconut Muffins

Submitted by ratherbeswimmin

"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."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 18 muffins, about

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.
5. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
6. Stir in the remaining 1 ¼ 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 ¾ full; sprinkle about 1 ½ 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 ½ 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 ¼ cup; stir 1 ¼ cup sweetened shredded coconut into the egg mixture before adding the dry ingredients; proceed as directed.