Go Back
–+ servings

Toasted Coconut Pecan Muffins

Oh, to fight over the basket of bread brought to your table while you await your meal. The quickest hand gets the prize of the coconut muffin! Here's one recipe that you may want to try!
No ratings yet
Print Pin
Course: Bread
Cuisine: American
Keyword: Bread, brunch, Coconut, Coconut Muffins, Muffins, toasted coconut
Servings: 18 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.