I had made these a while ago and had no plan of blogging it (I mean coconut muffins/cupcakes are common, and I blog anything but common). With only one pic from Instragram (which explains the shoddy lonely photograph), I had shared it with a few friends for fun. Due to several repeated requests for the recipe, I decided I may as well put it up!
So here goes...
Warning: Seriously addictive. Bake with caution!
Ingredients
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup / 1 stick (113 grams) unsalted butter
3/4 cup fine brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup whole milk or coconut milk (I used coconut but some people find that overwhelming)
3/4 cup toasted coconut flakes (I like them very 'coconutty', but you can reduce this to 1/2 cup if you want)
Method
Preheat oven to 350 F (180 C) and line 12 muffin cups with paper cups.
Sift together the flour, baking powder and salt. Mix in the coconut flakes and keep aside.
Soften the butter and beat with the sugar till it's light and fluffy (about 3-4 minutes). Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Now add the flour mixture (2 tbsp at a time) followed by some milk and keep folding slowly till all the flour and milk is over. Just be careful not to overmix as we want the mixture to stay light.
Fill the muffin cups 3/4 with the batter and bake for about 18 - 20 minutes or until a toothpick inserted into a cupcake just comes out clean.
I ate 6 of these when they were fresh out of the oven. True story.
I ate 6 of these when they were fresh out of the oven. True story.