I cannot believe it is Friday already. I feel like this week has been flying by, hopefully the weekend goes a little slower. Is it just me or does it feel like the summer goes by so quickly and the winter takes it’s freezing cold time. Speaking of weekend, do you have any plans? My weekend is kinda low key, my husband and I have brunch plans tomorrow with my girlfriend and husband and they are bringing their son and we are bringing our daughter. It’s funny how your kids automatically become friends with your friend’s kids. I have just the recipe for you for your weekend brunch, coconut brown sugar muffins.
Not sure if you are a fan, but I love coconut so naturally adding it to muffins was a no brainer for me. Since muffins are so versatile, it was easy to add the coconut. Doesn’t that sound great waking up to delicious coconut brown butter muffins. I feel like they make the weekend even better. These muffins literally take less than 15 minutes to make and another 15 to cook. Coconut always reminds me of summer and warm weather. I always think of Malibu bay breezes, which is coconut rum and one of my favorite summer drinks. I imagine sitting in the sun on the beach with a cold frozen Malibu bay breeze. Bonus points you can always use the left over coconut for a frozen summer drink. 😀
Ok, enough about delicious drinks on to these coconut brown sugar muffins. I used two forms of coconut in these muffins. I used shredded coconut and liquid coconut extract, to really kick up the coconut flavor. If you do not have the coconut extract flavoring that is ok, you can still make these muffins without.
I did make a batch of these muffins with coconut oil instead of butter, but I felt that I wasn’t as happy with the lift and flavor of the muffins. The butter really makes such a difference, adding great flavor, plus I feel that the muffins with butter really did rise much better with a great dome top. I also tried using coconut milk instead of the yogurt, and I felt that the muffins were not as tender. This is likely because yogurt is a dairy product and therefor has fat in it which helps to create moisture and tenderness in muffins. Although the coconut oil and coconut milk did add great flavor I felt it was not worth the trade. However if you would like to use them feel free, especially if you are looking for a dairy free option.
This recipe calls for a combination of yogurt and buttermilk, if you do not have yogurt feel free to use sour cream. If you do not have buttermilk on hand than you can make your own, it is so simple. Just mix 1 cup of milk with 2 tablespoons of lemon juice or vinegar, and let sit for 5 minutes. So easy isn’t it. I tend to do this a lot since I do not have buttermilk on hand all the time.
On my site under my baking tips, I have info on tips and tricks for the best muffins, make sure you take a look before making the muffins. Here is the link http://myhoneymuffin.com/tips-best-practices-make-perfect-muffins/. Have a great weekend and happy baking everyone.