Indulge your taste buds with the delightful fusion of tropical flavors in these Coconut Condensed Milk Muffins. This easy-to-follow recipe combines the richness of sweetened condensed milk with the exotic sweetness of coconut, resulting in moist and flavorful muffins that are perfect for any occasion. The harmonious blend of all-purpose flour, sugar, and a touch of oil creates a tender crumb, while the addition of shredded coconut adds a delightful texture. Baked to golden perfection, these muffins offer a satisfying balance of sweetness, making them a scrumptious treat for breakfast, brunch, or a sweet afternoon pick-me-up. Follow the simple steps to bring a taste of the tropics to your kitchen and enjoy the heavenly aroma as these Coconut Condensed Milk Muffins bake to perfection.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup milk (coconut milk or half and half)
- 1/4 cup oil
- 1 egg
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1.5 cups sweetened shredded coconut
- 6 ounces sweetened condensed milk
Instructions:
- Preheat the oven to 375 degrees F and either grease the muffin tin holes or line them with muffin liners.
- In a mixing bowl, combine the egg, oil, milk, and sugar. Fold in the sweetened condensed milk.
- In a separate bowl, whisk together the baking powder, flour, and salt.
- Slowly incorporate the dry ingredients into the milk mixture, stirring until a smooth batter forms.
- Gently fold in the sweetened shredded coconut.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for approximately 18-20 minutes or until a toothpick inserted comes out mostly clean with a few crumbs attached.
- Alternatively, gently touch the center of one muffin; if it bounces back, remove from the oven immediately.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a cooling rack to prevent overcooking and drying out.
