Coconut-Orange Mini Tea Muffins

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!)

• Ready In: 30 mins
• Yields: 24 mini muffins

Ingredients

• 1 1⁄2 cups flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup butter, melted
• 2  oranges, zest of
• 1⁄2 cup  orange juice
• 2  eggs
• 1⁄2 cup sweetened flaked coconut (plus more for topping)

Directions

1. Preheat oven to 350°F.
2. 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.
3. In a separate bowl, combine melted butter, orange peel, orange juice and eggs until well blended.
4. Add coconut, then stir into flour mixture until just combined.
5. Do not overmix.
6. Spoon into muffin cups and sprinkle a little extra coconut on the tops of each muffin.
7. Bake approximately 15 minutes, or until lightly golden around the edges.
8. Or, if you wish to make standard-size muffins, bake at 375°F for approximately 22 to 25 minutes.