Do you need a tropical vacation? I sure do. Luckily, it’s only one month and one day until my husband and I go to Jamaica for our long-awaited “honeymoon” (aka our one-year anniversary). But I needed a little tropical pick-me-up, and these muffins did the trick. I look forward to experimenting with additions to these, perhaps adding blueberries, pineapple, even chocolate chips!
I was somewhat surprised by how these turned out texturally. Instead of being a light and fluffy muffin, they’re more of a quick-bread in muffin form. In fact, it might behoove you to bake it in a bread pan and slice pieces off.
Coconut Muffins
Makes 20 muffins
4 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon salt
2 cups coconut flakes, divided
1/2 cup butter, room temperature
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extra
2 cups coconut milk
Preheat the oven to 350 degrees. Line a muffin pan with baking cups.
Sift the flour, baking powder, and salt into a medium-sized bowl. Add 1 cup coconut flakes and set aside.
Using an electric mixer, beat the butter and sugar until smooth. Add the eggs one at a time, beating until light and fluffy. Mix in the vanilla and coconut extracts.
Alternate adding the flour mixture and coconut milk a little bit at a time. Beat until just incorporated, as overbeating will make the muffins tough (which I think might have caused my texture problem). Fill the muffin tins two-thirds of the way full and sprinkle with remaining coconut flakes. Bake for 25 minutes until the muffins are golden brown. Cool before serving.
