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Coconut Almond Muffins

Coconut Almond Muffins

The fragrance of anything baking in the oven is wonderful. But add the scent of coconut, almond with a hint of orange and the scent will simply take your breath away.

Tender muffins are loaded with flavor and texture from the inside out. Toasted almonds and coconut are tucked inside this orange scented batter. Then the muffins are topped with cinnamon and sugar plus more coconut that gently toasts to a golden crisp in the oven.

With a basic recipe you can transform muffins into a variety of scrumptious bites. This is the recipe we use for our blueberry-orange muffins. In place of the blueberries, coconut and toasted almonds are added plus a touch of pure almond extract. And in the background, the floral hint of orange remains compliments of orange oil and fresh orange zest.

A note to remember when making any quick bread – after adding the flour you only want to mix the batter just until it’s blended – otherwise the muffins will be tough. Though these muffins are best the day they’re baked they can be reheated for about 5 to 6 minutes in a 350-degree oven, or split and toasted in the oven.

Coconut almond muffins are the right touch for a light breakfast, a delicious snack or beautiful for a simple dessert. Layers of flavor and an intoxicating fragrance – they’re sure to please!

Coconut Almond Muffins

½ cup butter, room temperature

2 extra large eggs, room temperature

1-1/4 cups sugar, divided

2 cups all-purpose flour

1-1/2 teaspoons baking powder

¼ teaspoon kosher salt

½ cup half and half

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

¼ teaspoon orange oil or ½ teaspoon orange extract

Zest of two oranges, about 2 teaspoons

¾ cup flaked coconut, divided

½ cup toasted sliced almonds

¼ teaspoon cinnamon

In a large mixing bowl, beat the softened butter on medium speed until creamy, about 3 minutes. Add 1 cup of the sugar, beating together until light and fluffy, another 3 to 4 minutes.

Add the eggs and continue beating on medium speed until well blended, an additional 2 to 3 minutes. Scrape down the sides and the bottom of the bowl once or twice to make sure the mixture is well blended.

In a small bowl whisk together the flour, baking powder and kosher salt.

Using the low speed of the mixer, add the flour about ½ cup at a time, alternating with the half and half, beginning and ending with the flour.

Blend just until the flour is combined to prevent over mixing the batter.

Add the vanilla extract, the almond extract, orange oil, orange zest, ½ cup of the coconut and the toasted almonds. Blend the batter just until it’s combined.

Line a dozen muffin tins with paper liners. Using a large ice cream scoop, fill each tin about ¾ full. Bake the muffins for 10 minutes at 375-degrees.

While the muffins start baking, mix together the topping. In a small bowl combine the sugar, cinnamon and remaining ¼ cup coconut.

Pull the muffins out and quickly sprinkle the topping over the muffins.

Continue baking for another 10 to 15 minutes or until the muffins test done and are lightly golden. (Adding the topping the last 10 to 15 minutes keeps the coconut topping from becoming too brown.)

These are best the day they’re made but can be gently reheated in a 350-degree oven for about 5 to 6 minutes, or split and toasted in the oven.

Coconut Almond Muffins, courtesy of Preserving Good Stock

July 16, 2018
: Makes 12 muffins

Coconut and almond with a hint of orange. These muffins are loaded with flavor inside and out. And the fragrance will simply take your breath away!

By:

Ingredients
  • ½ cup butter, room temperature
  • 2 extra large eggs, room temperature
  • 1-1/4 cups sugar, divided
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup half and half
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • ¼ teaspoon orange oil or ½ teaspoon orange extract
  • Zest of two oranges, about 2 teaspoons
  • ¾ cup flaked coconut, divided
  • ½ cup toasted sliced almonds
  • ¼ teaspoon cinnamon
Directions
  • Step 1 In a large mixing bowl, beat the softened butter on medium speed until creamy, about 3 minutes.
  • Step 2 Add 1 cup of the sugar, beating together until light and fluffy, another 3 to 4 minutes.
  • Step 3 Add the eggs and continue beating on medium speed until well blended, an additional 2 to 3 minutes. Scrape down the sides and the bottom of the bowl once or twice to make sure the mixture is well blended.
  • Step 4 In a small bowl whisk together the flour, baking powder and kosher salt.
  • Step 5 Using the low speed of the mixer, add the flour about ½ cup at a time, alternating with the half and half, beginning and ending with the flour. Blend just until the flour is combined to prevent over mixing the batter.
  • Step 6 Add the vanilla extract, the almond extract, orange oil, orange zest, ½ cup of the coconut and the toasted almonds. Blend the batter just until it’s combined.
  • Step 7 Line a dozen muffin tins with paper liners. Using a large ice cream scoop, fill each tin about ¾ full.
  • Step 8 Bake the muffins for 10 minutes at 375-degrees. While the muffins start baking, mix together the topping.
  • Step 9 In a small bowl combine the sugar, cinnamon and remaining ¼ cup coconut.
  • Step 10 Pull the muffins out and quickly sprinkle the topping over the muffins. Continue baking for another 10 to 15 minutes or until the muffins test done and are lightly golden. (Adding the topping the last 10 to 15 minutes keeps the coconut topping from becoming too brown.)
  • Step 11 These are best the day they’re made but can be gently reheated in a 350-degree oven for about 5 to 6 minutes, or split and toasted in the oven.


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