Coconut lovers, gather around! Come and make crispy coconut muffins—the kind that leave a lingering fragrance on your lips and teeth! They taste even better chilled overnight. A dish you can make with just a simple mix—you definitely have to try it!
Materials
A delicious treat you can make with just a little mixing: Coconut Muffins Recipe Steps
Put the egg liquid and granulated sugar into a large bowl. Use whole eggs. Use a hand whisk to roughly mix them together.
Add corn oil and coconut oil.
Use a hand whisk to emulsify the mixture thoroughly.
Sift in the cake flour and baking powder.
Mix everything thoroughly, but do not overmix; just mix until there is no obvious dry powder.
Add shredded coconut.
Use a spatula to mix everything thoroughly.
After mixing well, transfer the mixture to a piping bag for later use.
Put all the topping ingredients into a bowl.
Mix everything thoroughly with a hand whisk.
Put it into a piping bag for later use.
Line the molds with paper liners beforehand, then pipe the prepared muffin batter into the molds.
The coconut milk foam topping was also evenly squeezed onto the surface of each cake batter.
Place in a preheated oven and bake at 150 degrees Celsius for 25 minutes, then increase the temperature to 165 degrees Celsius and bake for another 5 minutes. The time and temperature are for reference only; adjust according to your oven. For the last few minutes, bake until the surface is golden brown.
Baking in progress~
After baking, gently shake the mold to release the hot air, then demold and place on a cooling rack to cool slightly.
The crust is incredibly crispy when it's fresh out of the oven, and the more you chew, the more fragrant it becomes. After refrigerating it overnight, the texture becomes even more soft and moist—it's absolutely delicious!
A must-try for coconut lovers! Let's make it together!
Easy-to-make coconut muffins: tips
The time and temperature are for reference only and should be adjusted according to the actual conditions of each oven.
