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Age: 2 years +

This recipe for coconut  muffins with almond filling is slightly more different than the others. Usually when you cook muffins the wet and dry ingredients are mixed in separate bowls and finally together. But here we have the delicious core with almonds, sugar, butter and milk. And don`t get me wrong – the preparation of these tasty cakes doesn`t take too long, nor does it require any special culinary skills. Just follow the guidelines below and soon you will be able to enjoy the soft, and tender  coconut muffins with almond filling!

Coconut muffins with almond filling

Coconut muffins with almond filling

What you`ll need (for about 12 muffins):

150 g flour

100 g coconut sugar (can be replaced with white or brown sugar)

100 g butter, melted and cooled

50 g coconut sawdust

50 ml milk

2 eggs

1 tsp. backing powder

pinch of salt

For the filling

50 g almonds, finely grounded

50 g coconut sugar (can be replaced with powdered sugar or white sugar)

2 tablespoons butter, melted

2 tablespoons milk

almonds (finely grounded) for rolling

How to cook it:

Preheat the oven to 180° and prepare your muffin cups, I used 12 silicone muffin cups.

Whisk the eggs and add the sugar. Whisk until you get a fluffy creamy mixture.

Sift the flour together with the baking powder and salt.

Start adding some flour, milk and butter to the egg mixture. Start and finish with the flour. Finally, add the coconut sawdust to the mixture and mix with a wooden spoon or a silicone spatula until the ingredients are well mixed.

For the filling: mix all ingredients in a small bowl until a soft dough is obtained. Shape 12 balls from the dough and roll in almonds.

To assemble the muffins, scoop half a spoon of the main mixture and put it in a muffin cup. Place an almond ball on top. Finish with another half a spoon of the main mixture. Repeat with the other muffin cups. Bake for about 20 minutes. Check if the muffins are ready with a toothpick (if the stick comes out clean after you puncture them, they are ready). Let them rest for 5-10 minutes in the cups, then remove from the cups, and transfer to a grid to fully cool.

The coconut muffins with almond filling can be stored in the fridge for 2-3 days or up to 2-3 months in the freezer. To freeze them, wrap well and store. To defrost them, remove from freezer and wrap each muffin in aluminum foil. Put in a preheated to 180 ° oven and bake for 20 minutes. Remove from oven, remove from foil and serve.

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