Energize Your Day with Mouth-watering Coconut Muffins
Welcome to my coffee coconut muffins recipe, my friends! As a coffee lover, I always search for ways to incorporate my favorite beverage into my favorite food. I believe that these muffins will be a sweet breakfast delight for every coffee enthusiast out there.
These muffins are made with brewed coffee and coconut that gives a balanced flavor of sweetness and bitterness. The addition of walnuts adds a crunchy texture to this soft goodness. I guarantee you that you won’t be able to resist the aroma of coconut and coffee coming out of your oven.
This recipe has not only the taste but also a ton of nutritional benefits as we use healthy ingredients like almond flour, unsweetened dried shredded coconut, and coconut milk. Moreover, if you’re following a paleo or low-carb diet, this recipe suits your choices perfectly.
So what are you waiting for? Let’s make some amazing coffee coconut muffins!
Why You’ll Love This Recipe
Attention, all coffee and coconut aficionados! Do you love the aroma of freshly brewed coffee in the morning and the tropical flavor of shredded coconut in your baked goods? If so, you have found your perfect match with these Coffee Coconut Muffins!
First of all, imagine biting into a warm muffin that has a soft and moist crumb, enhanced by the nutty flavor of walnuts and the slight crunch of unsweetened dried shredded coconut. Now imagine that muffin is infused with both brewed coffee and coconut milk. Can you taste it? That’s what you will get with each bite of these delicious Coffee Coconut Muffins.
But that’s not all! These muffins are also incredibly versatile. They are suitable for many occasions, whether it’s a sweet breakfast treat or a light snack. The recipe is easy to make, with readily available ingredients such as all-purpose flour, eggs, and unsalted butter. You won’t need any specialized kitchen equipment or ingredients to make these muffins either!
Additionally, these muffins offer a range of substitutions and variations to suit your preferences. If you don’t like walnuts, swap them for your favorite nut or leave them out entirely. If you prefer a sweeter muffin, add more sugar or use a combination of light brown sugar and coconut sugar.
Lastly, whether you follow Paleo or gluten-free diets, these Coconut Coffee Muffins can be customized to fit your dietary requirements. Simply use almond flour instead of all-purpose flour and swap regular milk for almond milk or coconut yogurt.
Overall, there are countless reasons why you’ll love this recipe! It’s simple to make, versatile in its adaptations, mouthwatering in its flavors, and suitable for different dietary needs. Don’t believe me? Try them out for yourself – I guarantee you’ll fall in love with these amazing Coffee Coconut Muffins!
Ingredient List
Here’s what you need to make the best coconut coffee muffins:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened dried shredded coconut
- 1/4 cup walnuts, chopped
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 2 eggs
- 3/4 cup light brown sugar, packed
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup brewed coffee, cooled
- 1/2 cup coconut milk (unsweetened)
- 1 teaspoon vanilla extract
If you’re looking for a substitute for all-purpose flour and other traditional baking ingredients, try out coconut flour, which is a popular choice in paleo and gluten-free recipes. You can also add other flavorful ingredients to your muffins such as toasted coconut flakes, chocolate chips, or a drizzle of coconut oil for some richness.
The Recipe How-To
Now it’s time to get down to the nitty-gritty of making these scrumptious Coffee Coconut Muffins. Here’s how you can make them right in your kitchen.
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Step 1: Prepare ingredients
- Preheat the oven to 375°F (190°C).
- Grease a muffin tin with cooking spray or line with muffin cups.
- In a medium bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt.
- In another bowl, mix together 3/4 cup brewed coffee, 2/3 cup coconut milk, and 1 tablespoon vanilla extract.
Step 2: Beat the wet ingredients
In a large mixing bowl, beat together 1/2 cup unsalted butter, 3/4 cup packed light brown sugar, and 1/2 cup granulated sugar with an electric mixer until light and fluffy. Then, add in 2 eggs (room temperature), one at a time, beating well after each addition.
Step 3: Combine dry and wet mixture
Gradually add the flour mixture into the wet ingredients mixture alternately with the coffee mixture. Start with the flour mixture and end with the flour mixture.
Step 4: Fold in shredded coconut and walnuts
Once the batter is smooth, fold in 1/2 cup toasted unsweetened dried shredded coconut and 1/4 cup chopped walnuts.
Step 5: Bake
Spoon batter into prepared muffin tin cups about 3/4 full. Bake for about 18-20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Step 6: Cool down
Take the muffins out of the oven and let them cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Now, you’ve got yourself some delicious Coffee Coconut Muffins that are just waiting for you to take a bite. Enjoy!
Substitutions and Variations
Hey coffee and coconut lovers, I know that sometimes you may not have all the ingredients on hand or simply want to switch things up a bit. So, let me give you some ideas for substitutions and variations to make these coffee coconut muffins your own.
First off, if you don’t have shredded coconut on hand, you can use toasted coconut flakes or unsweetened coconut chips (that is if you can handle their crunchiness). You could also swap out the walnuts for pecans or almonds if that’s more your style.
For a healthier option, you can substitute the all-purpose flour with almond flour or coconut flour. Or, make it even simpler and use a gluten-free all-purpose flour. This works particularly well if you’re looking for paleo-friendly coffee coconut muffins.
Switching up the sweeteners is another way to add variety. Instead of light brown sugar, you can use coconut sugar which will give you a slightly different taste. If you’re looking for a low-carb option, try using stevia or monk fruit sweetener instead of regular sugar.
Another variation to try would be to swap out the brewed coffee for espresso shots or Kona coffee (the king of Hawaiian coffee). If you’re feeling adventurous, add in some butterscotch chips to create a decadent coffee butterscotch coconut muffin.
Lastly, if you’re looking for something extra special, try topping off each muffin with dark chocolate chips or drizzling them with a homemade coconut oil glaze.
Get creative and make this recipe your own by adding your preferred flavors and ingredients. With so many options available, there’s no shortage of possibilities for delicious substitutions and variations.
Serving and Pairing
Now that you’ve made these delicious coffee coconut muffins, it’s time to serve them up! I recommend enjoying these warm muffins straight from the oven for the ultimate sweet breakfast treat. The combination of coffee, coconut, and walnuts makes for a sweet and nutty flavor that is simply irresistible.
These muffins also pair well with a warm cup of your favorite coffee or tea. I suggest pairing them with a bold Kona coffee or a coconut cappuccino for an extra indulgent treat. You can also enjoy these muffins as a dessert with a scoop of vanilla ice cream or whipped cream on top.
If you’re looking for a healthy twist, you can serve these muffins with a side of fresh fruit, such as sliced bananas or berries, or dipped in some almond milk or unsweetened coconut yogurt.
No matter how you choose to serve and enjoy these coffee coconut muffins, you’re in for a treat. Plus, with their paleo-friendly ingredients like almond flour and coconut sugar, you can indulge guilt-free knowing that each bite is both tasty and nutritious.
Make-Ahead, Storing and Reheating
Here’s the thing about these coffee coconut muffins – they’re so good that you’ll want to make a large batch ahead of time to ensure you have them on hand for those mornings where time is tight, but you still crave something sweet and energizing. Luckily, they store very well, and reheating them is a breeze.
Once the muffins are done baking and have completely cooled down, store them in an airtight container at room temperature for up to four days. Alternatively, if you’re planning to keep them longer, you can freeze them for up to three months. When ready to enjoy, simply let them thaw at room temperature or zap them in the microwave for 15-20 seconds.
Now, let’s talk about reheating. Though these muffins are delicious at room temperature, warming them up slightly enhances their flavors further. I suggest cutting the muffin in half and lightly toasting them before serving. The toasted coconut flavor blends perfectly with the nutty walnuts and the rich brewed coffee notes in each bite.
Don’t forget to top your toasted muffin with some extra butter or whipped cream – trust me on this one; it takes it to another level! Lastly, if you’re looking for a fancy treat, why not top your muffin with a dollop of sweetened coconut yogurt and sprinkling of crushed walnuts or chocolate chips? The options are endless – let your creative juices flow!
Tips for Perfect Results
Now that you have all the ingredients and recipe steps to make the most amazing coffee coconut muffins, it’s important to keep in mind some useful tips that will take your baking game to the next level:
1. Use high-quality Kona coffee
To get the rich coffee flavor that we want for these coconut muffins, I recommend using high-quality Kona coffee. This coffee has a unique smooth and rich taste that blends perfectly with the shredded coconut.
2. Add extra shredded coconut
If you are a fan of shredded coconut, feel free to add some extra on top of the muffin batter before baking. This will give an extra crunchy texture and nutty flavor to every bite.
3. Do not overmix the batter
When mixing the ingredients, avoid overmixing the batter. You want to mix it just enough to incorporate all ingredients completely, but not too much that it becomes dense or chewy.
4. Toast your shredded coconut
For an extra burst of flavor, try toasting your shredded coconut in a pan over medium heat until slightly browned before adding it to the batter. This step will intensify its natural sweetness and aroma.
5. Use room temperature ingredients
Make sure all your ingredients, including eggs, milk, and butter, are at room temperature before starting with the recipe steps. This will allow them to blend better together and achieve a smoother texture.
6. Line your muffin tin with paper liners
To prevent sticking and achieve a uniform shape, line your muffin tin with paper liners before adding the batter. You can use regular or decorative liners for a fun twist.
By following these helpful tips, you can ensure that your coffee coconut muffins turn out perfectly every time. Enjoy them as a sweet breakfast or mid-day snack!
FAQ
Now, let’s get through some frequently asked questions about this delicious recipe for Coffee Coconut Muffins. You may have doubts about ingredient substitutions or variations, the complete list of recipe ingredients, serving and pairing options, storing and reheating tips and many more concerns. Don’t worry; I have got you covered. Keep reading to clear out any questions you may still have about making this delightful muffin recipe.
Does coffee and coconut go together?
When it comes to coffee, one shouldn’t underestimate the subtle sweetness that both coconut and coffee carry. Combining them creates a fantastic taste. If you prefer a creamy cup of joe, try mixing in some coconut milk or creamed coconut. You can either blend it or stir it in to achieve a smooth, creamy texture.
Does coffee go well with coconut milk?
Are you looking for a new and exciting coffee recipe to try at home? How about mixing in some coconut milk to create a refreshing and delicious drink? Many coffee enthusiasts have raved about the combination of coffee and coconut, whether it’s using coconut oil or making coconut coffee. With just a few ingredients, you can bring the taste of summer into your cup!
What temperature do you bake muffins at?
When it comes to baking treats such as muffins and quick breads, the most widely used temperature in the oven is 350 degrees Fahrenheit. This is considered to be the optimal baking temperature to achieve a perfectly cooked muffin recipe.
Bottom Line
We’ve covered all the aspects of making an irresistible batch of Coffee Coconut Muffins. Now, it’s your turn to get creative and come up with your version of this recipe with the tips and substitutions provided above.
Whether you’re looking for a sweet breakfast, snack or dessert, these muffins are the perfect choice, and they pair perfectly with a steaming cup of Kona coffee or coconut cappuccino.
So go ahead, try out this recipe, and indulge in the delicious combination of coconut, walnuts, and coffee in every bite. Trust me; one batch is never enough!
In Conclusion, Now that you have indulged yourself in this recipe created by our team of Baristas, we believe that it is best to take your time when baking these beauties. Do not rush; the results will be more than worth it! We hope you enjoyed reading this recipe and found it useful. If you have any questions or variations you’d like to share, feel free to drop them in the comments below. Until next time, happy baking!
Coffee Coconut Muffins Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup brewed coffee, strong
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup walnuts, chopped
- 3/4 cup unsweetened dried shredded coconut
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 375°F.
- Grease and flour 12 muffin cups, or use paper liners.
- In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.
- Sift the flour, baking powder and salt into a small bowl.
- Combine the coffee, milk, vanilla and almond extract in a small bowl.
- Alternately blend the coffee mixture and the flour mixture into the butter mixture.
- Stir in the nuts and coconut.
- Divide the batter among the 12 muffin cups.
- Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
- Cool 5 minutes on rack and remove from muffin tins and cool.
Add Your Own Notes
Nutrition
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