Coconut and White Chocolate Chip Muffins

I had these white chocolate chips that had been sitting around my kitchen countertop since Christmas. I didn’t know what to do with them but yesterday I decided to turn them into muffins and here we are. I am eating the last muffin right now with a huge mug of hot chocolate. I am not sure dinner is in my evening plan anymore. I did a lot of blog baking this week and my table is literally flooded with freshly baked goods. I think I might need to find more food tasters, otherwise, I will not be able to keep up with my 2018 baking schedule. I wish you a very happy weekend.

Using a stand or hand mixer, cream together the butter, the sugar and vanilla until light and fluffy. Add the eggs, one at a time and beat to fully incorporate.

Alternately fold in coconut milk-yoghurt mixture and flour in three batches, on low speed until smooth. Stir in in  chocolate chips and shredded coconut.

Spoon batter, equally, into paper cups. Sprinkle extra chocolate chips on top.

Bake muffins until golden and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Let muffins cool slightly in pan, then cool completely on rack.

Coconut and White Chocolate Chip Muffins

Preparation time: 10 minutes, Baking time: 25-30 minutes Makes: 12-14 muffins depending on size

Ingredients

  • 250g (2 cups, 9oz) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon kosher salt
  • 115g (½ cup, 1 stick) unsalted butter, softened
  • 200g (1 cup, 7oz) sugar
  • 1 teaspoon pure vanilla extract (essence)
  • 2 large eggs
  • ½ cup coconut milk + ¼ cup thick yogurt (mix them)
  • ¾ cup white chocolate chips
  • ½ cup shredded (desiccated) coconut 
  • Extra chocolate chips to top

Instructions

  1. Preheat oven to 360°F (180ºC) and line a muffin pan with paper cups.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand or hand mixer, cream together the butter, the sugar and vanilla until light and fluffy. Add the eggs, one at a time and beat to fully incorporate.
  4. Alternately fold in coconut milk-yoghurt mixture and flour in three batches, on low speed until smooth. Stir in in  chocolate chips and shredded coconut.
  5. Spoon batter, equally, into paper cups. Sprinkle extra chocolate chips on top.
  6. Bake muffins until golden and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Let muffins cool slightly in pan, then cool completely on rack.
  7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Muffins at 360°F (180°C) for 28 minutes.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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