Best 2 Coconut Corn Muffins Recipes
Indulge in the delightful symphony of flavors with our Coconut Corn Muffins, where the sweet surrender of coconut and the wholesome goodness of corn kernels harmonize in a tantalizing dance. These muffins are not just a burst of flavor, but also a delightful journey into a world of texture, with a crisp outer shell giving way to a moist, fluffy interior, each bite a celebration of culinary artistry. But that's just the beginning of our muffin extravaganza. Brace yourself for a flavor odyssey as we present a medley of muffin recipes, each with its own unique charm. From the classic Blueberry Muffins bursting with juicy blueberries to the decadent Chocolate Chip Muffins studded with rich chocolate chips, every muffin is a testament to the magic that happens when simple ingredients come together in perfect harmony. Whether you prefer the nutty crunch of Banana Nut Muffins or the zesty zing of Lemon Poppy Seed Muffins, we've got you covered. So, embark on this muffin-filled adventure and treat your taste buds to a delectable extravaganza.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CORN MUFFINS
Make and share this Coconut Corn Muffins recipe from Food.com.
Provided by michEgan
Categories Quick Breads
Time 30m
Yield 5-6 muffins
Number Of Ingredients 9
Steps:
- Combine all the dry ingredients. In another bowl wisk the coconut milk, egg, oil, vanilla. Pour over the dry ingredients. Mix till just moist and incorporated. Add shreddered coconut. Put into greased muffin tin. Bake 375 for 15 minutes or till done.
Nutrition Facts : Calories 175.7, Fat 11.2, SaturatedFat 8.1, Cholesterol 42.3, Sodium 208, Carbohydrate 16.6, Fiber 1.7, Sugar 6, Protein 3.5
JIFFY CARIBBEAN COCONUT CORN MUFFINS
Easy modification to make a great side dish to go with Cuban black beans or Caribbean-style sweet potatoes.
Provided by Kelly L.
Categories Quick Breads
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Grease muffin pan or use muffin cups.
- Combine mix with milk, egg, and nutmeg.
- Fill muffin cups 2/3 full and top with shredded coconut.
- Bake 15-20 minutes, until golden brown.
Nutrition Facts : Calories 226.3, Fat 9.9, SaturatedFat 5.2, Cholesterol 31.8, Sodium 352.4, Carbohydrate 30.4, Fiber 2.9, Sugar 10, Protein 4.2
Tips:
- To ensure your coconut corn muffins turn out moist and fluffy, make sure to use buttermilk at room temperature. Buttermilk reacts with baking soda to create a lift in baked goods, resulting in a tender crumb. If you don't have buttermilk on hand, you can substitute it with an equal amount of plain yogurt thinned with a little bit of milk.
- Don't overmix the batter. Overmixing can lead to tough, dense muffins. Mix just until the ingredients are combined and no more.
- Use fresh or frozen corn for the best flavor and texture. If using frozen corn, thaw it completely before adding it to the batter.
- Be generous with the shredded coconut. It adds a lovely flavor and texture to the muffins.
- Feel free to add other mix-ins to your muffins, such as chopped nuts, dried fruit, or chocolate chips.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will dry out the muffins.
Conclusion:
Coconut corn muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. They're moist, fluffy, and full of flavor, thanks to the combination of coconut, corn, and buttermilk. With a few simple tips, you can ensure that your coconut corn muffins turn out perfectly every time. So next time you're looking for a sweet and satisfying treat, give these muffins a try!
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