Friday, April 24, 2009

Coconut Crisp Muffins


Here's the recipe I promised you weeks ago - the amazing muffin my friend Jisan made. I finally got around to making them myself - and they really are delicious. And really quick and easy to make, as most muffins are.

You can use buttermilk, filmjolk or yogurt in these - Jisan particularly recommends vanilla yogurt, if you have it. As for coconut, the original recipe called for a bit more, but I only had a certain amount, so I used that. I also used more butter in the topping at first, but it turned out a bit too oily so I tweaked that down a bit, too.

They keep well in a close-lidded container for at least a day or two, but I don't know if they'll last that long!

Coconut Crisp Muffins
Based on a recipe from Dagens Muffin
16 normal-sized muffins

50 ml unsweetened coconut
120 g all-purpose flour
1 tsp baking powder
200 g sugar
1/2 tsp salt
1 tsp vanilla extract
2 eggs
50 ml neutral oil
100 ml buttermilk/filmjolk/yogurt

Crispy topping:
75 g butter
100 g sugar
200 ml unsweetened coconut flakes

Mix all ingredients for the topping in a saucepan. Let the butter melt, and mix well.

Mix coconut, flour, baking powder, sugar and salt in a bowl. Add vanilla extract, oil, eggs and buttermilk/filmjolk/yogurt. Stir carefully, and don't overmix.

Place muffin liners in a muffin tin, or use double liners. Half-fill the liners - don't attempt to fit in more, because they will rise quite a bit! Add about a teaspoon of topping to each.

Bake at 200° for about 10 minutes. Be careful not to burn the topping.

Recipe in Swedish:
Kokosmuffins med topping


David T. Macknet said...

Thank you, thank you, THANK YOU for this recipe! We bought a huge bag of coconut, the last time we bought spices (San Francisco Herb Company), so anything coconut makes us very happy!

Jeanne said...

Yaaaay, the recipe for the fab muffins! I love the idea of the crispy topping - yum.

Anonymous said...


I would love to make these muffins, but would you mind providing some clarification on the amounts? For the coconut, 50 mL is the right amount for the batter? I'm in the US and if it is in mL, does that mean 1/4 cup?

It seems in the original recipe, there is a 1:2 ratio of the coconut to the flour. I believe 120g = approx 1 cup. Should the amount of coconut be 1/2 cup then?

Thanks in advance!

Anne said...

Anonymous - I'll try to clarify. First, 120 g of flour is less than a cup - a cup would be about 150 g. I used 50 ml of coconut flakes, which is about 3,5 tbsp, and a little less than 1/4 C. The original recipe used more, but like I said in the text, I had less at hand :) I'm sure it will be perfectly fine if you use a little bit more, and 1/4 C should be great.

Pam said...

omg, those muffins look wonderful...I'll problably try this recipe...Great blog :) !!

Lena said...

Hej Anne!

Nu har jag provat ditt recept på Coconut Crisp Muffins och det blev en stor succé. Min fästman sa att jag borde sluta baka allting annat och bara fixa dom här! (ain't happening, babe!) De serverades som dessert till en brunch som jag fixade åt min mor på (amerikanska) mors dag som var igår. Tack för "braiga" recept!
Vi hittade bara sweetened coconut, så jag minskade lite på sockret. Mums!

Anonymous said...

Thank you so much! These are the nicest muffins I have ever made! I've been baking for years and trying to make muffins for at least 10. I used ordinary coconut in the muffins and long thread on top for a bit of a decorative look. Niki from New Zealand