Coconut-Almond Muffins
4 servings
30 minutes
Coconut-almond muffins are a refined blend of British baking with tropical notes. This recipe combines the airy texture of classic muffins with the rich flavor of coconut and the nutty tenderness of almonds. The origins of such desserts trace back to the age-old traditions of British cuisine, where muffins hold a special place in morning tea and family meals. Their golden crust, light sweetness, and citrus hint from orange zest make them perfect for cozy evenings or elegant receptions. Coconut milk adds moisture to the batter, while vanilla extract enhances the aroma. These muffins pair perfectly with a cup of freshly brewed tea or coffee, creating a sense of warmth and comfort.
1
Preheat the oven to 200 degrees. Grease 12 muffin molds with butter.
- Butter: 50 g
2
Mix flour, coconut, sugar, slightly crushed almonds, baking powder, zest, soda, and salt. In another bowl, mix coconut milk, eggs, softened butter, and vanilla. Combine both mixtures and mix well.
- Wheat flour: 1.5 glass
- Sweetened desiccated coconut: 100 g
- Sugar: 0.5 glass
- Roasted almonds: 40 g
- Baking powder (raising agent): 1.5 teaspoon
- Orange zest: 0.8 teaspoon
- Baking soda: 0.5 teaspoon
- Salt: 0.3 teaspoon
- Coconut milk: 0.8 glass
- Chicken egg: 2 pieces
- Butter: 50 g
- Vanilla extract: 1 teaspoon
3
Place the dough in the prepared molds and bake until done for about 15 minutes. Transfer to a plate and cool.
