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Coconut Muffins

1 12 cups unsweetened flaked coconut
1 tablespoon packed dark brown sugar
1 teaspoon packed dark brown sugar
10 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
23-34 cup sugar
2 teaspoons baking powder
12 teaspoon baking soda
12 teaspoon salt
2 large eggs, at room temperature
1 (5 1/2 ounce) can unsweetened coconut milk
14 cup milk
1 teaspoon grated lemon zest


Position the rack in the center of the oven; preheat oven to 400. Coat muffin tin indentations and rims around them with cooking spray. Place 1/4 cup unsweetened coconut flakes and brown sugar in a food processor fitted with a chopping blade; pulse until coarsely ground. Transfer mixture to a small bowl and stir in 4 tablespoons melted butter; set aside. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined. Stir in the remaining 1 1/4 cups coconut flakes until well coated; set aside. In another bowl, whisk eggs until lightly beaten, then whisk in the coconut milk, lemon zest, and remaining melted butter; stir in the prepared flour mixture with a wooden spoon until moistened. Fill prepared muffin tins 3/4 full; sprinkle about 1 1/2 teaspoons of reserved coconut/brown sugar mixture on top of each muffin. Bake for 20-25 minutes or until the muffins are lightly golden brown with rounded tops. Set pan on wire rack to cool for 10 minutes; gently tip each muffin to the side to make sure it isnt stuck; gently rock it back and forth to release it. Remove muffins from pan and cool for 5 minutes on wire rack before serving. *Chocolate Coconut Muffins: stir 1/2 cup semisweet chocolate chips into the flour mixture with the coconut flakes; proceed as directed. *Coconut Rum Muffins: stir 1 teaspoon rum extract in with the lemon zest; proceed as directed. *Sweet Tooth Coconut Muffins: reduce the unsweetened coconut flakes to 1/4 cup; stir 1 1/4 cup sweetened shredded coconut into the egg mixture before adding the dry ingredients; proceed as directed.

Source: www.food.com