If you've never made coconut muffins, it's time to make them. Most likely, they will take first place among your favorite desserts. They have a moist and delicate texture and amazing aroma. Try to cook them, and your family will be absolutely delighted.
"Paradisaic delight"
You will need:
- one and a half cups of flour;
- one and a half tablespoons (tea) baking soda;
- a quarter of a spoon (of tea) soda;
- three quarters of a cup of sugar;
- one egg plus two proteins;
- spoon (tea) of coconut extract;
- two thirds of a cup of coconut milk (canned) at room temperature;
- 120 grams of grated coconut pulp.
Cream:
- 200 grams of butter at room temperature;
- 400 grams of powdered sugar;
- a teaspoon of coconut extract;
- 3 tablespoons of canned coconut milk.
Cooking "Paradise pleasure"
This is the most win-win coconut muffin recipe.
Preheat your oven to 175 degrees. Lay muffin cups with special paper inserts.
Making the dough. Pass the flour through a sieve to saturate it with oxygen and break the lumps. Put the baking powder, add salt and beat with a mixer.
In another bowl of the mixer, mix the butter and sugar and beat them until airy. Then put the egg and squirrels there. Beat well. Now add coconut and vanilla extracts, mix. Pour in a third of the flour that was previously combined with baking powder and salt, mix at low speed, then pour in coconut milk and mix until smooth. Now pour another third of the flour, pour in the remaining milk, mix and add the remaining flour. Stir well at low speed.
It's about time to fill paper cups for cupcakes by about two-thirds. Put the muffins in the hot oven for about twenty minutes. You can check their readiness by inserting a match or a toothpick in the middle. If it stays dry, then the muffins are ready.
Place the finished muffins on the grill for cooling. It is important that the air blows them from all sides, otherwise they will sing. Pour coconut flakes into a saucer. Cook the icing. In a mixer, whisk the butter until airy. Add coconut extract, powdered sugar and a couple of tablespoons of coconut milk. Dip the cupcakes first in the icing, and then in the chips.
Coconut Muffins
Ingredients:
- 50 grams of any oil (vegetable);
- half a glass of sugar;
- a pair of chicken eggs;
- a package (one hundred grams) of coconut flakes - white, color for the sake of experiment;
- a glass of sour cream, thick unsweetened yogurt or fat yogurt;
- a glass of premium flour;
- a teaspoon of baking powder;
- vanilla sugar.
Step 1
Very often coconut muffins are prepared on kefir or sour cream. This is one such recipe. Preheat the oven to 200 degrees. Stir in sugar, coconut, butter, eggs and sour cream. Add baking powder and flour, vanilla sugar. Stir well, taking care not to lump.
Step 2
Fill the cupcake form pre-laid with paper with a test. Bake until golden.
Step 3
They are moist in structure and white inside due to coconut. Sprinkle the cakes with powdered sugar. Cover the dishes with them with a film, otherwise they will quickly dry out and become not so soft.
Portuguese condensed muffins
You will need:
- three chicken eggs;
- a glass (200 milliliters) of milk;
- can of condensed milk (simple, not boiled);
- coconut flakes from 100 grams to 150 (depending on how much you like coconut);
- vanillin or vanilla sugar;
- a glass of flour;
- a spoon (tablespoon) of starch - better than corn;
- spoon (tea) of baking powder.
Mix everything except coconut, and beat with a mixer. Put the chips and stir with a spoon. Grease the molds and sprinkle with flour a little (this technique is called a “French shirt”), pour in the dough into them about two-thirds. Bake at 170 degrees for about 20 minutes. The main thing is not to overexpose them, otherwise they will turn out not so tender. Sprinkle the finished muffins with powdered sugar or decorate as desired.
Coconut muffin in a slow cooker
Ingredients:
- one coconut;
- a glass of milk;
- 150 g butter;
- premium flour - 250 g;
- 200 g of sugar;
- a spoon (tea) of baking powder;
- a quarter of a teaspoon of citric acid;
- half a spoon of (tea) salt;
- three chicken eggs.
Remove eggs and oil from the refrigerator in advance so that they warm to room temperature. Peel the coconut, chop it and, pouring milk, leave for several hours. Beat the eggs so that their volume tripled by adding 100 grams of sugar, citric acid and salt. Now in another bowl, beat 100 grams of sugar with butter, add coconut with milk and stir well. Now add eggs to this mass and mix well again. Oil the form of the multicooker and pour the dough there. Put on baking for 20 minutes.
Chocolate Coconut
Ingredients:
- 200 grams of cottage cheese;
- 75 grams of butter;
- three tablespoons (tablespoons) of fat sour cream;
- a couple of tablespoons of brown sugar;
- half a glass of simple sugar;
- vanilla sugar (one sachet);
- three tablespoons of cocoa;
- a glass of flour;
- bag (25 grams) of coconut flakes;
- half a teaspoon of baking soda;
- salt (pinch).
Pass the cottage cheese through a sieve. Lubricate the mold with butter and sprinkle with flour - so the finished cupcake will easily lag behind the mold. Set the oven 180 degrees. Separate the whites and yolks. Put in the yolks all the sugar (both brown and plain) vanillin, salt, sour cream and soft butter. Whisk. Put cottage cheese and coconut flakes, mix. Whisk the whites separately and add them to the yolks. Shuffle. Add sifted flour, cocoa, soda. Bring to a homogeneous state. Fill out the dough forms for two-thirds, bake. Coconut muffins with cottage cheese are ready. Can be served.
Coconut Milk Cupcake
- 1 cup butter (warm to room temperature);
- sugar - two glasses;
- 2 tablespoons (tea) vanilla;
- 4 egg whites (warm to room temperature);
- 4 eggs at room temperature;
- 2 and another third of a glass of coconut unsweetened milk;
- premium flour - three glasses;
- 1 teaspoon of baking powder;
- coconut flakes (cup).
Preheat the oven to 180 degrees. Lay out the bottom of each cookie sheet with parchment paper.
Sift flour and baking powder into a medium bowl, then add coconut flakes there and set aside for a while.
In a mixer, beat butter, sugar and vanilla at medium speed for about 8 minutes.
Add egg whites and whole eggs, two at a time, whisking until each addition is well mixed before adding the next.
Add a quarter of the flour mixture, alternating with coconut milk, beat each time until each addition is mixed.
Put the dough in pre-prepared forms and bake until a toothpick inserted in the center comes out clean.
Bounty Cupcake
Structure:
- 200 g of solid coconut oil;
- 400 g granulated sugar;
- 1 tbsp. coconut extract;
- 240 g of coconut milk;
- 375 g sifted flour;
- 1 tbsp. baking powder;
- 5 egg whites
- 6-9 tablespoons of simple syrup.
Instruction:
- Preheat the oven to 180 degrees. Prepare the forms.
- Mix coconut oil and sugar for 1-2 minutes.
- Add coconut extract to coconut milk. Now pour the milk into a mixture of butter and sugar.
- Sift flour and baking powder; slowly add the ingredients to the mixer bowl.
- Whisk at low speed.
- In a separate bowl, beat the egg whites at medium speed until hard peaks form.
- Remove the mixer bowl from the stand and gently fold the egg whites into the dough.
- Pour the dough into prepared forms.
- Bake for 18-25 minutes.
- Remove the muffins from the oven and let them rest for about 5 minutes.
Try to cook these coconut muffins recipes with photos.