Blood Orange Coconut Muffins
Serves 610 mins prep21 mins cook
Blood Orange Coconut Muffins are made with fresh blood orange juice, orange zest, mashed banana and sweetened coconut. Top muffins with shredded coconut and an orange vanilla glaze. Perfect winter citrus muffin recipe for breakfast.
0 servings
What you need
cup granulated sugar
tbsp blood orange zest
tbsp baking powder
tsp baking soda
tsp fine sea salt
cup banana
tsp vanilla extract
cup salted butter
cup powdered sugar
Instructions
0 Preheat Oven to 350 F (176 C) and line a large 6-cavity muffin pan with paper liners or a light coating of non-stick baking spray. 10 Place the granulated sugar in a large bowl and work the orange zest into the sugar, mixing with a small fork. Let sit for a few minutes to allow the sugar to absorb the oils from the orange zest. 1 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 2 Using the large bowl with the orange sugar, add in the coconut milk, mashed banana, eggs, orange juice, vanilla, and butter. Whisk until smooth. 3 Spoon the dry ingredients into the wet ingredients a third at a time, mixing until incorporated. 4 Add the coconut flakes and fold them into the batter with a silicone spatula. 5 Divide the batter evenly amongst all 6 muffin cavities. 6 Sprinkle the tops with coarse sugar and more shredded coconut before placing in the oven. 7 Place the muffin pan on middle oven rack and bake for 20-22 minutes until golden, a toothpick inserted into the center comes should come out clean. 8 Place the muffin pan on a cooling rack for 5 minutes ,then gently lift each muffin from the pan. 9 To make the glaze, stir all ingredients together in a small bowl with fork or whisk until smooth. To make thicker add more powdered sugar, a tablespoons at a time. To make thinner, add another tablespoon of blood orange juice.View original recipe