Orange Coconut Muffin (Queijadinha de Laranja)
User Reviews
5
-
Prep Time
7 mins
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Cook Time
20 mins
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Total Time
27 mins
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Servings
16
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Cuisine
Brazilian, gluten-free
Orange Coconut Muffin (Queijadinha de Laranja)
Description
Orange Coconut Muffin (Queijadinha de Laranja) combines sweetened condensed milk and a sizeable amount of sweetened coconut flakes with fresh orange zest and juice. The result is a moist, tender muffin with sweetness balanced by citrus brightness. The recipe uses only egg yolks, creating a rich and custard-like interior after baking. Prepared by stirring the ingredients to an even mixture and portioning into muffin pans, these muffins bake until just set, yielding a delicate texture with subtle coconut chew and fresh orange flavor.
These muffins are typically served cooled, making a satisfying snack or part of a breakfast spread. Their sweetness and moist texture make them a good match for coffee or tea. The lack of added butter and sugar highlights the natural coconut and orange flavors more distinctly than richer muffins.
Store leftover muffins at room temperature in an airtight container for up to 2-3 days to maintain freshness. The recipe is flexible enough to accommodate mini muffins baked for a shorter time. Optionally, grated Parmesan cheese can be added to reduce sweetness and add depth, but the original version maintains a simple, fresh profile.
Ingredients
- 2 cans sweetened condensed milk 14 oz
- 4 large room temperature egg yolks
- 3 cups sweetened coconut flakes
- 1 tablespoon orange fresh zest
- ½ cup orange juice fresh
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line a standard-size muffin baking pan with baking cups (or a mini muffin pan, if desired).
- In a medium to large bowl, combine all ingredients and stir well by hand until obtaining an homogeneous mixture (about 30 strokes). This will help prevent mixture from tasting eggy.
- Using an ice cream scooper (or a cookie scooper if making mini muffins), fill the baking cups ¾ full, clean away any drips, and bake for about 20 minutes (standard-size muffins) or 13 minutes (mini muffins). Remove from oven, place baking pan on a rack, and let queijadinhas cool completely. Enjoy! Yield: About 16 standard-size or 48 mini.
Notes
- Store the muffins in an airtight container at room temperature and consume within 2-3 days for best freshness.
- The recipe is a variation on traditional queijadinha, omitting cheese, butter, and sugar, but these can be added if desired.
- Adding 1-2 tablespoons of grated Parmesan cheese reduces sweetness and adds a savory note.
- You can make standard-size or mini muffins; mini muffins require shorter baking time.
User Reviews
Overall Rating
5
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