I don’t make muffins much. I think I’ve made them 10 or 15 times in my life. I like muffins a lot actually – to the point where I will seek them out if I hear that a place makes good ones (Mostly Muffins in Colebrook, NH makes some that are spectacular). But I don’t bother with them. I find mine to be dry most of the time or the crumb is weird or the texture is just off putting in general or there’s not enough fruit (or too much fruit). But these muffins, these are a force to be reckoned with.
These are best hot, though I’m the only statement to that fact since I’m the only one that tried them hot. But the kiwi and mango get almost syrupy when these muffins are fresh from the oven, a jam like fruit texture and an undertone of coconut. These are indeed tropical, though if you want other fruit go ahead and swap that in a peach in place of the kiwi would be stellar or pineapple for the mango is a genius idea. I love the versatility here – working with a good base is such an important component to baking. From measuring flour to getting that perfect dome on top; muffins are only as good as their delicious cake-like base. These muffins have that base.
I wasn’t the only one that adored these muffins though, BF declared them extraordinary and a two year old asked to bring the leftovers home (he also asked for Kaylee but I had to draw the line somewhere). I also ate like four of these, which is something I never do. Yes I bake a lot and yes I do tend to eat a lot but mostly I foist off my baked goods on BF, co-workers, and other random people that appreciate a good dose of butter.
Practically Perfect Tropical Muffins
- 2 cups flour
- 1/2 cup finely shredded coconut
- 1 Tbs baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup coconut cream (if you get a can of coconut milk and don’t shake it there will be cream right on top of the water inside – use that)
- 3/8 cup (6 Tbs) sugar
- 2 kiwi, chopped into 1/4-1/2 inch dice
- 1 – 6 oz container greek yogurt (I like Mango Chobani but plain would work too)
- 2 eggs
- Preheat the oven to 350
- Combine the flour, coconut, powder, soda, salt and cinnamon in a medium bowl. Mix until everything is even – the mix will be a light brown (from the cinnamon).
- In a large bowl whisk the sugar and coconut cream together until fluffy.
- Add the eggs and yogurt to the creamed sugar/coconut cream mixture.
- Add the fruit to the liquids and stir to combine.
- Add the dry ingredients and stir until just mixed – it will be a little chunky.
- Scoop into a lined and greased muffin pan, fill the muffin liners right up to the top. Makes 12 large muffins
- Bake the muffins for 25-30 minutes until they are golden brown and a skewer comes out clean.
- Eat these muffins while still warm, they are best that way.