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Author Notes: These muffins have garnered a spot in my favorite baking recipe repertoire: They're tender-crumbed and just slightly sweet. The shredded coconut in the batter gives them a bit of texture; coconut milk and almond paste make them nice and moist, but don't add overwhelming flavor. —Posie Harwood
Makes 12 muffins
cup coconut milk (canned)
eggs, at room temperature
ounces almond paste, cut into small pieces
tablespoon baking powder
teaspoon kosher salt
cup unsweetened shredded coconut
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners, or grease the wells.
- In a pan over medium heat, melt the butter. Continue to cook, swirling the pan, until the butter begins to brown and smell fragrant and nutty (you'll see browned bits begin to settle on the bottom of the pan). Remove from the heat and let cool slightly.
- In a large bowl or bowl of a stand mixer, beat the coconut milk with the eggs until well-combined. Add the almond paste and mix thoroughly: The almond paste won't get fully incorporated; that's okay.
- Add the brown butter to the coconut milk/egg mixture and mix to combine, scraping down the bowl as you go.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ones, and mix until just combined—do not over-mix!
- Stir in the shredded coconut.
- Divide the batter evenly between the muffin pan wells—the batter should come almost to the top but not quite (they will dome significantly).
- Bake the muffins for 15-20 minutes, or until golden brown on the tops. Resist the urge to open the oven and peek at them! The heat needs to stay inside to make those nice domed tops.
- This recipe is a Community Pick!