ORANGE COCONUT MUFFINS
Easy Orange Coconut Muffins Recipe made with blood orange juice, orange zest, banana and lots of shredded coconut. Perfect citrus muffin recipe for breakfast.
Provided by Jenn
Categories Breakfast
Time 22m
Number Of Ingredients 13
Steps:
- Preheat Oven to 350 F (176 C) and line a large 6 muffin pan with muffin wrappers.
- In a large bowl hand whisk together flour, sugar, salt, and baking powder. Set aside.
- Using a separate large bowl mix together, mashed banana, eggs, orange juice, orange zest, vanilla, and butter.
- Pour the wet ingredients into the dry ingredients. Stir with hand whisk until combined.
- Add shredded coconut and fold into batter with a rubber spatula.
- Fill each muffin wrapper 3/4 full with batter.
- Sprinkle top of batter with either sparkling sugar or muscavado sugar before placing in the oven.
- Place pan on middle rack and bake for 12-14 minutes or until tops spring back when touched with fingertip.
- Place muffin tin on cooling rack for 5 minutes then gently lift each muffin from pan.
- Serve warm and enjoy.
ORANGE COCONUT MUFFINS
Steps:
- Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
- Combine orange juice, 1/4 cup melted butter and egg in large bowl. Add all remaining muffin ingredients except orange segments; stir just until moistened. Gently stir in orange segments. Spoon batter evenly into prepared muffin pan cups.
- Combine all topping ingredients in small bowl. Sprinkle evenly over muffins. Bake 18-23 minutes or until lightly browned. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 160 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 30 milligrams, Sodium 270 milligrams, Carbohydrate 25 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
ORANGE COCONUT MUFFINS
Make and share this Orange Coconut Muffins recipe from Food.com.
Provided by tomsawyer
Categories Breakfast
Time 38m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees Fahrenheit.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt.
- In medium bowl combine orange juice, melted margarine, and egg.
- Add to flour mixture just until moistened.
- Gently stir in drained orange segments.
- spoon into greased or paper-lined muffin pans, filling about 2/3 fill.
- In small bowl stir together coconut, sugar, margarine, and orange peel.
- sprinkle evenly on top of each muffin.
- Bake for 18-23 minutes or until lightly browned.
Nutrition Facts : Calories 148.5, Fat 4.2, SaturatedFat 1.4, Cholesterol 15.5, Sodium 241.6, Carbohydrate 25.9, Fiber 1.1, Sugar 12.6, Protein 2.5
ORANGE COCONUT MUFFINS
These are a combination of fresh orange muffins and my own addition of coconut milk and shredded coconut. The flavors go well together, and they are very moist and yummy. They are also whole wheat.
Provided by Nurse Rain
Categories Quick Breads
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Line muffin tins with paper cups or grease.
- Chop orange and place in blender, puree.
- Add in orange juice, coconut milk, egg, and butter.
- Blend until smooth and creamy.
- In a large bowl, combing remaining ingredients.
- Fold in blender contents, mix to combine.
- Scoop into muffin tins (about 3/4 full).
- Bake 20 minutes.
GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS
Provided by Fernanda Capobianco
Categories Cake Breakfast Kid-Friendly Quick & Easy Low/No Sugar Wheat/Gluten-Free Orange Coconut Almond Healthy Vegan Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 10 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
- In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
- Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.
ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
WALNUT ORANGE MUFFINS
From her home in Spearville, Kansas, Pat Habiger shares the recipe for these glazed orange muffins. They're so moist, butter isn't needed. Serve them warm with mugs of coffee or hot apple cider.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and sugar. Beat in eggs, buttermilk and orange zest. Combine flour and baking soda; add to creamed mixture just until blended. Stir in walnuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the muffin comes out clean., In a bowl, combine the orange juice and brown sugar until dissolved. Spoon over warm muffins. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 356 calories, Fat 18g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 295mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
ORANGE CHOCOLATE CHIP MUFFINS
Orange and chocolate are heavenly together. Dust with powdered sugar if desired. If you like the chocolate melted, lightly warm muffins in the microwave before serving.
Provided by shazzieau
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Whisk milk, sour cream, eggs, oil, and vanilla extract together in a bowl until well combined. Whisk in sugar and orange zest. Stir in flour, salt, and chocolate chips in that order. Dice orange segments and gently fold into batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 214 calories, Carbohydrate 28.2 g, Cholesterol 27 mg, Fat 10.8 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 200.4 mg, Sugar 16.7 g
COCONUT MUFFINS
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
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