Cinnamon and Sugar Dusted Coconut Vanilla Breakfast Muffins
User Reviews
4.6
Cinnamon and Sugar Dusted Coconut Vanilla Breakfast Muffins
Description
This muffin recipe balances two types of flour for softness and structure and is lightly sweetened with sugar incorporated in the batter and sprinkled on top with cinnamon. The use of coconut milk and oil imparts subtle tropical notes and moisture, complementing the vanilla extract. The batter is mixed gently until just combined to prevent toughness.
Baked at 350°F, the muffins achieve a gentle rise and soft center with a cinnamon sugar crust providing mild sweetness and spice on each bite. These muffins are ideal for a breakfast or snack served warm or at room temperature.
Coconut milk could be substituted with other milks, but the coconut’s mellow flavors may fade. The cinnamon sugar mixture should be lightly sprinkled rather than heavily dusted for best texture and taste balance.
Ingredients
- 2 large egg
- 1 cup coconut milk light or regular, canned
- 2 teaspoons vanilla extract
- 6 tablespoons coconut oil melted
- 1 ¼ cups white whole wheat flour
- 1 cup all-purpose flour unbleached
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup sugar 2 tablespoons
- cinnamon for dusting
- sugar for dusting
Instructions
- Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).
- In a medium bowl, whisk together the eggs, milk, vanilla and coconut oil.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Using a wooden spoon or rubber spatula, stir the batter together until just combined. Don't overmix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.
- Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.
- Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don't overbake.
- Serve warm or at room temperature.
Notes
- The cinnamon and sugar dusting is applied lightly for a subtle sweet-spicy crust on each muffin.
- Different types of milk, such as dairy or almond milk, can substitute coconut milk, though coconut flavor may lessen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 232kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 31mg | 10% |
| Sodium | 231mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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