Whenever I think of baking in the spring, I think of coconut. Fortunately around here, it gets a mention year round if you are dining locally. Coconut muffins are one item served at your table in a bread basket, where there’s going to be a quick grab for one of these amongst the other varieties from which to choose. Since I love the coconut-pecan combination, I incorporated both into this recipe for Toasted Coconut-Pecan Muffins ! The best thing about this is that it can be prepped in one mixing bowl with a whisk and a spatula in hand. No mixer required! If you don’t care for nuts, just leave them out. No judgement here.
The Prep:
- Remove and measure out ingredients from refrigerator that need to be at room temperature about 30 minutes before using. (buttermilk, yogurt, 2 eggs)
- Orange: Zest to equal about 1 T. Rub it into one cup of sugar to distribute flavor. Set aside.
- Melt the 6 T of butter and allow it to cool.
Toast Coconut and Pecans:
- Coconut: Spread coconut in a thin layer on a small rimmed baking sheet lined with parchment paper. Bake at 350 degrees stirring every couple of minutes. Edges usually start to brown first. When stirring the coconut, incorporate them more into the center. WATCH CAREFULLY! Once golden, remove from the oven and place on a cold pan or plate to stop the cooking process.
- Pecans: Toasted nuts can improve the flavor of your recipes! Layer the nuts on a sheet of parchment paper on a rimmed baking sheet and place in an oven preheated to 350 degrees. When you begin to smell that warm nutty aroma, about 5 minutes*, check on their progress. Remove them from the oven, once they have become slightly golden and aromatic. They can burn easily, so check frequently. Lift the parchment paper off of the hot pan and onto a cool surface like a cool pan or plate to stop the cooking process. (* I was using chopped pecans so they took less time. Whole pecans would probably take longer. )
- Once these were both cooled, I tossed them together before folding them into the batter.
- Now, set the oven to 425 degrees as you mix everything up.
Dry Ingredients:
Combine the dry ingredients in a medium-sized bowl. Whisk in the orange-infused sugar with the flour mixture.
Wet Ingredients:
The buttermilk, yogurt, oil, eggs and extracts were blended together in a large measuring cup and set aside. What you see below is everything ready to go as you prepare to mix it up in one bowl by hand.
The Mix Up:
- Whisk the orange-infused sugar into the flour mixture.
- Blend in the wet ingredients just until no flour is visible.
- Stir in the toasted coconut and pecans with a wooden spoon or spatula to equally distribute in the batter.
Ready to Bake:
Fill 18 paper-lined muffin cups about 3/4 full using a large scoop.
Baking Process:
This is probably a little different than your normal muffin baking process, but an initial temperature of 425 degrees will lift the muffin tops quickly. Set your oven timer for 5 minutes! Then reduce the temperature to 350 degrees and bake for the additional time, about 15 minutes.
Cool on rack for about minutes before removing muffins from pan.
A little butter slathered on a warm muffin is just perfection waiting for a bite!
Storage:
Store in a container at room temperature.
To reheat, microwave for 15-20 seconds wrapped in a paper towel.
Toasted Coconut Pecan Muffins
Ingredients
Dry Ingredients:
- 1 c granulated sugar
- 1 T orange zest
- 3 c all-purpose flour, fluffed, spooned and leveled
- 1 T baking powder
- 1/4 t baking soda
- 1/4 t salt
Wet Ingredients:
- 6 T butter, melted and cooled
- 1/3 c canola oil
- 2 large eggs, room temperature
- 1/3 c Greek yogurt- vanilla or plain, room temperature
- 1 c buttermilk, room temperature
- 1 t vanilla
- 1 t coconut extract
- 1/2 t rum extract
Additions:
- 1 c lightly toasted coconut
- 1/2 c lightly toasted chopped pecans
Instructions
Muffin Prep:
- Room Temperature Ingredients: Remove eggs from refrigerator and measure out the yogurt and buttermilk; set aside.
- Melt and cool the butter.
- Rub the orange zest into the sugar to infuse the flavor; set aside.
- Lightly toast the coconut and pecans separately. Once cooled, toss together and reserve 1/3 cup to sprinkle on top of muffins prior to baking.
- Preheat oven to 425℉.
Dry Ingredients:
- Whisk the dry ingredients and add to the mixing bowl. Mix in the orange-infused sugar.
Wet Ingredients:
- Whisk together the wet ingredients, including the cooled butter.
- Add into the mixing bowl and blend into the dry ingredients.
Additions:
- On LOW speed, fold in the toasted coconut and pecans, reserving 1/3 cup to sprinkle on the top, if desired. Otherwise, blend all into the batter.
Bake:
- Fill in the 18 paper-lined muffin cups with batter, about 3/4 full. Sprinkle reserved coconut/pecan over the tops. Bake the 12 cup tin first, followed by the remaining 6 separately.
- Bake at 425℉ for 5 minutes (set timer). When the timer goes off, reduce temperature to 350℉ and bake an additional 15 minutes. Do not open the oven.
- Place muffin tin on cooling rack for about 5 minutes, then remove muffins.
- Reset the oven to 425℉. Wait for it to reach temperature before placing the remaining muffins in the oven. Repeat baking directions stated 2 steps above.
