Coffee-Coconut Muffins
Submitted by budgerigar
Bakery-style muffins loaded with brewed coffee, shredded coconut, and chopped walnuts. A hint of almond extract rounds out these rich, nutty breakfast treats.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minCoffee and coconut might sound like an unlikely pair, but one bite of these muffins will make you a believer. Strong brewed coffee gives the batter a deep, roasty backbone while shredded coconut and walnuts add texture in every bite.
They bake up tall and domed with golden tops and a tender crumb inside. The brown sugar in the batter adds a caramel undertone that plays beautifully against the nuttiness.
A touch of almond extract in the background ties the coconut and walnut flavors together. These are grown-up muffins that belong next to a serious cup of coffee.
Chef Tips
- Use strong brewed coffee, not instant. The real stuff gives a richer, more rounded flavor. Brew it double-strength if you want the coffee to really come through.
- Cream the margarine and sugars until truly fluffy. This step incorporates air and gives the muffins their lift. Don’t rush it.
- Fill cups evenly. Dividing the batter equally among all 12 cups ensures uniform baking. An ice cream scoop works great for this.
Ingredients
Directions
Grease and flour 12 muffin cups, or use paper liners.
Use a large electric mixer bowl. Cream the margarine, sugar and brown sugar until very light and fluffy.
Beat in the eggs one at a time.
Sift the flour, baking powder and salt.
Combine the coffee, milk, vanilla and almond extract.
Alternately blend the coffee mixture and the flour mixture into the margarine mixture.
Stir in the nuts and coconut.
Divide the batter among the 12 muffin cups.
Bake in a preheated 375 degree F oven for 25 to 35 minutes or until a toothpick inserted in center comes out clean.
Cool 5 minutes on rack and remove from muffin tins and cool longer before enjoying.
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