I often find my mind drifting toward tropical fantasies when I sit at my desk and stare out a a grey sky. And it usually turns my mood as grey as the sky. The smell of something coconut never fails to pull me out of my funk. And so I’m sharing this recipe for Jamaican Coconut Muffins. May it pull you out of your next grey mood.
This muffin recipe just happened to arrive in my inbox on one of those dark mornings. The simple promise of coconut aromas rising from my oven made me smile. In the back of my mind a Bob Marley track played.
Made from Scratch Muffins with a Jamaican flare
These Jamaican Coconut Muffins come from Sunset at the Palms, a deliciously luxurious and secluded resort in Negril. (I’ve never been there but I can tell from the photos that it’s where I should be right now.) The recipe is flavored with three kinds of coconut for intensity. In addition to coconut milk, there’s coconut extract and sweetened coconut flakes.
Sadly, I have to admit that although I got this recipe for Jamaican Coconut Muffins in my email two weeks ago, it was not I who got a tropical fix from testing the recipe, it was one of our other contributors, Barbara Barrielle.
Some tips for making great tropical muffins
Barbara comments that the coconut muffin recipe was easy to follow and produced rich, decadent muffins with balanced flavor. But she cautions you not to expect light, airy muffins. They’re dense, extremely moist and taste great served warm.
Chocolate chip coconut muffins
Barbara also experimented with adding chocolate baking pieces to the batter. (After all, chocolate is probably the world’s most famous aphrodisiac!)
She says that the chocolate gives the muffins a flavor very similar to an Almond Joy candy bar. Oh, and speaking of aphrodisiacs, did you know that coconut is among our 10 Best Foods for Men? Maybe these coconut muffins are more than just a sweet treat! (Sexy muffins, anyone?)
Jamaican Coconut Muffins
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 4 tbsp unsalted butter room temperature
- 1/2 tsp salt
- 1 cup coconut milk
- 2 large eggs
- 1/3 cup canola oil
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup sweetened coconut flakes divided
- Preheat oven to 400°.
- In a large bowl, combine the flour, sugar, baking powder, butter and salt.
- In another bowl, combine coconut milk, eggs, oil and extracts.
- Stir wet ingredients into flour mixture just until combined.
- Fold in coconut.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool for 5 minutes before removing from pan to wire rack. Serve warm.
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