If you follow me on Instagram or Facebook, you may know that I have a couple of fun foodie groups that I get to be a part of: Around the World in 80 Dishes where we pick a different country every month to cook from and One Book, Three Recipes where we pick a different cookbook off our shelves each month and we cook three recipes from it. This fun coconut and raisin spiced muffins recipe was a child that came from the later challenge.
I had been debating on a few different recipes from one particular book and then turned to a page that had a recipe for coconut bread. I set out to make the recipe, and I found myself saying, “huh…there’s none of this ingredient? Or that one? And yet another? This seems strange.” What I had was some sand-textured ingredients in a bowl. There was no way it was going to create a loaf of bread. A few typos that missed the editor’s desk, I presume.
And so I played with it and was instantly in love with the results. Now, if you’ve been with me for a while, you know that I usually sub maple syrup for sugar and try to give a healthy twist. These coconut and raisin spiced muffins are not that. They are dense, warming, and delicious; totally different from my average fruit muffin. Give them a try!
Your Ingredients
- ½ cup butter, softened
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup milk
- 2 ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 cup dried unsweetened coconut
- 1 cup raisins or other dried fruit (cranberries, cherries, etc)
- ½ cup chopped nuts
Your Steps to Coconut and Raisin Spiced Cookies
Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them. Combine the butter and brown sugar in a large mixing bowl until light and fluffy. Add eggs, vanilla, and milk.
In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt. Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts. Place the mixture into the prepared tin, filling ¾ of the full.
Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Coconut and Raisin Spiced Muffins
Equipment
Ingredients
- ½ cup butter softened
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup milk
- 2 ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- 1 cup dried unsweetened coconut
- 1 cup raisins or other dried fruit cranberries, cherries, etc
- ½ cup chopped nuts
Instructions
- Preheat the oven to 350 degrees. Prepare 18 muffin vessels with liners or by greasing them.
- Combine the butter and brown sugar in a large mixing bowl until light and fluffy.
- Add eggs, vanilla, and milk. Stir until well combined.
- In a separate bowl, combine flour, baking powder, nutmeg, cinnamon, and salt.
- Add to wet ingredients until just combined. Stir in coconut, dried fruit, and nuts.
- Place the mixture into the prepared tin, filling ¾ of the full.
- Bake for 20-24 minutes, until an inserted toothpick comes out clean.
Looking for more breakfast Inspiration?
Check out any of the recipes below or just head to my breakfast page for more ideas!
