Coconut Muffins with Lemon Curd
Ingredients
2 ½ cups
flour
2 tsp.
baking powder
¾ tsp.
kosher salt
1 cup
sugar
1 ¼ cups
canned coconut milk
2
eggs
6 tbsp.
canola oil
- freshly grated zest of 1 lemon
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
1 tsp.
coconut extract
1 ½ cups
flaked sweetened coconut, plus extra for topping the muffins
- Kowalski's Lemon Curd, for serving
Directions
- Preheat oven to 350°.
- In a large mixing bowl, whisk together the first 3 ingredients; set aside.
- In another medium mixing bowl, whisk sugar with coconut milk, eggs, oil, zest and extracts.
- Using a silicone spatula and a gentle folding technique, gently mix wet ingredients into the dry ingredients just until dry ingredients are moistened (lumps may remain).
- Gently stir in coconut.
- Scoop batter into a muffin pan lined with 12 paper baking cups; sprinkle about ½ tsp. coconut on top of each muffin.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs attached (25-29 min.).
- Cool muffins in pan for 5 min.
- Move muffins to a wire rack to continue cooling; serve warm or at room temperature with lemon curd.
Tasty Tips:
- Muffins may be individually wrapped and frozen for up to 3 months. Multiple wrapped muffins may be stored in a freezer storage bag or container.
- Canned coconut milk naturally separates. Pour the contents of the can into a bowl and whisk cream and milk together until homogenous before measuring.
Find It!
- Kowalski's Lemon Curd is available seasonally in the Bakery Department.
