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Source: https://recipheon.com/en/recipes/desserts/coconut-muffins
About this recipe
Coconut muffins are soft muffins made with all-purpose flour, eggs, milk, butter, and shredded coconut, with a distinct coconut flavor. The shredded coconut adds aroma and a delicate texture, while butter gives the batter a richer flavor. Baking powder helps create a light center, but avoid overmixing the batter. Bake the muffins only until lightly browned so the coconut batter does not dry out.
Ingredients
180 g all-purpose flour
2 eggs
120 ml milk
50 g shredded coconut
60 g butter
70 g sugar
1 teaspoon baking powder
Steps
Prepare a 12-well muffin tin with wells holding about 80–100 ml and insert paper cases. Preheat the oven to 180°C with top and bottom heat and position the rack in the middle.
Mix the flour with the sugar, baking powder, and shredded coconut.
Melt the butter and let it cool until still liquid but not hot. In a separate bowl, beat the eggs with the milk and butter; leave the shredded coconut in the bowl with the flour.
Briefly combine the wet and dry ingredients so the shredded coconut is evenly distributed through the batter.
Divide the batter between 12 paper cases, filling no more than about 3/4 full. Bake for 18–22 minutes, until the muffins turn lightly golden and a skewer inserted into the center emerges without raw batter. Do not wait for a deeply browned surface, as the coconut batter may dry out.
After a few minutes, transfer the muffins to a wire rack once they are firm enough to handle.
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