These delicious little orange-y, buttery, coconutty muffins are from the 1833 Umpleby House Inn in New Hope, Bucks County, Pennsylvania. They're so easy and quick to whip up! I adapted the recipe to make mini-muffins, since that's my preference, but the original directions for making standard-size muffins are included, also. Recipe makes 24 mini-muffins or 12 standard muffins (and has the distinction of being one of the rare baking recipes where the yield is accurate!)
- Preheat oven to 350°F.
- Grease 24 mini-muffin cups (however, my non-stick baking pan doesn't require greasing -- ) In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
- Add coconut, then stir into flour mixture until just combined.
- Do not overmix.
- Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
- Bake approximately 15 minutes, or until lightly golden around the edges.
- Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.
Made these for my book club luncheon. They went fast! I did make a glaze out of confectioner's sugar and orange juice and dipped the top of the muffins in and then sprinkled coconut on top of them. They looked very gourmet. Thanks : )
Lots of bursting flavors in a simple recipe. I made regular muffins and only got 8 with this recipe. I did not have OJ so I substituted with pineapple juice (yum), and put in some flaxseed for a healthy twist. Also I drizzled honey over the coconut on top of the muffins, this gives it a nice and sweet crunch.
These were great! I had some very ripe bananas, so I used 1/2 cup of mashed banana instead of the butter. The bananas made them fat free, and you can't tell they are in there. They're perfectly sweet and light, nice for an after-dinner treat!