Coconut Muffins Recipe
I fancied doing some baking today – Well, it was probably more the fact that I fancied eating cake that got me going, so I decided to bake some coconut muffins. I was initially going to make a start on a juicy, rich and very boozy Christmas cake. However, we didn’t have enough ingredients for it and I was after instant gratification so muffins were the best option.
I decided to combine two recipes I’ve baked recently. My made up but very Delicious Blueberry Beauties, along with the topping from the Volcanic Kitchens recipe ‘Date Cake with Crispy Coconut Treacle Topping‘. I thought I would use the muffin mixture from the blueberry muffin recipe along with the topping from the date cake. This particular muffin mixture took me a few attempts to perfect but once I had it tweaked to perfection it has since produced gorgeous, light, airy muffins that puff up and over their cases just the way I like them.They are super easy to make and work perfectly every time making it an ideal muffin mixture to experiment with. This time I was intending to fill them with a coconut treacle filling and top them with it too, much like the Baklava Muffins I’ve made following a Delia recipe.
To keep things simple I didn’t heat the coconut topping to make a proper treacle from it as in the date cake recipe. Instead I just mixed some desiccated coconut (about 75g) with some Demerara sugar (about 75g) and some melted butter (50g) in bowl and then used this as the filling and topping for the muffin mixture.
It didn’t take long and I soon had twelve coconut muffins in the oven baking away. They’ve just come out of the oven and the house smells delicious. I think it’s time to put the kettle on and have a nice cup of tea accompanied by coconut muffins. I’m sure they’ll taste as good as they smell!