Muffins with shredded coconut
Description
These muffins are perfect with coffee, tea, or just a glass of milk. You can also take them to work for a snack or to treat coworkers. Remove the muffins from their liners only after they have cooled completely—they come out very tender and can break easily. If you use colored sprinkles, you’ll get pretty specks when you break one open. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make coconut muffins. Take the butter out ahead of time so it softens.
- 2
Step 2
Place soft butter in a bowl, add salt, sugar, and vanilla sugar, and beat until light and fluffy.
- 3
Step 3
Add one egg at a time, beating well after each addition.
- 4
Step 4
Pour the milk into a bowl and beat on low speed until smooth.
- 5
Step 5
Mix the flour with the baking powder and sift into a bowl. Add the shredded coconut and mix well.
- 6
Step 6
Divide the batter among paper liners, filling each about two-thirds full, and sprinkle with shredded coconut. Place them on a baking sheet and put in a hot oven.
- 7
Step 7
Bake the coconut muffins at 180°C for 25–35 minutes, until a toothpick inserted into the center comes out clean. Transfer the baked muffins to a cooling rack and let them cool completely.
- 8
Step 8
Remove from the oven and serve warm or at room temperature.