These muffins check all the homey boxes. Warm, nutty, and infused with the deep flavor of coffee, they’re a great baked good for a blustery day. Smell up the house with toasted coconut, get the kitchen all cozy and warm, and say adieu to winter! -Amy
I’ve never actually used coffee as an ingredient before, so this recipe was a first for me. I’m not saying that I won’t down several shots of espresso throughout the day, but to use the stuff in baking? No. I haven’t done that… until now.
These muffins have finely ground coffee added right in to the muffin mix. I was hesitant at first — I feared that the whole batch would taste of coffee grinds, ruining my baking experience. Happily, that did not happen. However, a strong coffee flavor comes through, and if you’re a lover of coffee you will adore these easy to bake treats.
The other star ingredient of these muffins is toasted coconut. They add a great texture and aroma to the mix. The kitchen smells pretty wonderful during the baking process; with coconut browning in the oven and the scent of fresh ground coffee beans floating through the air, you know that you’re making something good. These would be great on a Monday morning when you need that extra boost of energy to kick you into high gear — you know, in addition to the one or two cups of coffee you may already have loaded on-board.
Of course, baking and enjoying these treats over the weekend may also give you the energy to complete all of those tasks you’ve been putting off. These might help to give you the motivation to finally paint that hallway… or since spring is around the corner, perhaps you’ll finally complete that raised garden bed. Whatever the task, these should help.
I’d love to hear if these muffins actually do give anyone an extra kick in their step, so please share if you decide to make these and consequently find yourself installing a new lighting fixture in your home office or planting an entire row of shrubs for that privacy wall from the neighbors.
Toasted Coconut Coffee Muffins
- 2 1/4 cups flour
- 2 cups coconut flakes
- 1 tsp baking powder
- 1 cup brown sugar
- 2 large eggs
- 8 ounces butter
- 3/4 cup milk
- 5 ounces Greek yogurt
- 4 Tbs ground coffee
- 1 tsp vanilla extract
- 1/2 tsp salt
For the toasted coconut flakes:
- Place coconut flakes on a baking sheet and spread out evenly.
- Bake in preheated oven at 350°F for 8-10 minutes, stirring when necessary to avoid burning.
- Remove from over when all flakes are browned. Set aside.
- While the coconut is toasting, cream the brown sugar and butter. Incorporate the eggs, one at a time. Then add the vanilla extract and Greek yogurt, and mix to combine.
- Add in half of the dry mix (flour, baking powder and salt) and half of the milk and mix to combine. Add in rest of milk and rest of dry mix and mix. Fold in two-thirds of the browned coconut flakes.
- Distribute batter into muffin tins/tray and bake for 20-22 minutes at 350°F.
- Enjoy warm with butter!
Photos taken and styled by Matthew.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram, Tumblr and Pinterest.