These gorgeous, mouth-watering Coconut Muffins are my present for my little cousin’s birthday. I decided to modify the recipe of Coconut Cupcakes from joyofbaking.com a little bit and turn it into muffins. Luckily, the result turns out super amazing and tastes like heaven ^^
Muffins are always my favorite, and since now, I will definitely add Coconut Muffins in my top list. Little muffins with a fluffy, soft texture and a tangy, fragnant, delicious flavor. For a coconut-inspiring smell and flavor, I added shredded coconut (you can use sweetened or unsweetened coconut) into the batter, and these tiny pieces of coconut will contribute a beautiful, a little bit crunchy to your delicate, lightly brown muffins xD
Check out the recipe with me 😀
Ingredients: (for 12 regular sized muffins)
2 large eggs
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
2/3 cup granulated white sugar, divided
1 teaspoon vanilla extract
1 1/2 teaspoons lime or lemon peel
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar
flaked or shredded coconut (can use sweetened or unsweetened coconut)
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
Separate the eggs while they are still cold, placing the egg yolks in one bowl and the egg whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 mins).
In a mixing bowl sift or whisk together the flour, baking powder and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 mins). Add 100 grams of the sugar and beat until light and fluffy (about 2-3 mins). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla extract and lime peel. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form. With a rubber spatula, gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Mix in the shredded coconut. Do not over mix the batter or it will deflate.
Evenly fill the 12 muffin cups with the batter and bake for about 18-20 mins or until nicely browned and a toothpick inserted into a muffin comes out clean. Remove from oven and place on a wire rack to cool completely.
I hope all of you will have fun making these yummy, tasty Coconut Muffins. And you can also upload the pics of your muffins and other dishes on this site, so that we can share with you the same love of food and the passion of cooking. Thank you ^^