I enjoy many flavors, but one of my favorites is coconut. Baking with coconut is challenging though because often the coconut flavor is lacking in the finished product. Given this challenge and not having been able to find a recipe for coconut muffins that met both my criteria for coconut muffins, a strong coconut flavor and a moist, cake like bite, I decided to experiment a bit to see if I could come up with a recipe that satisfied both desires.
Cornstarch added to cake recipes is known aid in producing a moist, tender bite, and that’s what I wanted in my muffins so I decided to start by including 3.4 oz. box of cook and serve coconut pudding in my recipe, both for texture and for flavor. The 2 cups of sweetened coconut adds good coconut flavor and a bit of coconut texture which is a perfect contrast to the moist bite of the muffins. 1 teaspoon of vanilla and 1 teaspoon of coconut flavoring also aid in creating a strong coconut flavor.
Here’s the recipe!
1 3/4 cups all purpose flour
1 package (3.4 oz.) cook & serve coconut pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 cups shredded, sweetened coconut
1 1/2 cups milk
1 teaspoon vanilla
1 teaspoon coconut flavoring
1/4 cup butter or margarine, melted
Preheat the oven to 350. Line 14 regular muffin cups or 7 jumbo muffin cups with paper liners or spray with cooking spray.
In large mixing bowl, combine the dry ingredients.
In a medium bowl, combine the remaining ingredients.
Make a well in the center of dry ingredients and add liquid mixture. Stir until the ingredients are combined.
Divide batter evenly into prepared pans.
Bake 20-25 minutes for smaller muffins or 25-30 minutes for larger muffins. Muffins are done when a toothpick inserted in the center comes out clean.
Cool muffins and serve.