Double coconut muffins from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 22, 2019

    I made these as written, except I used unsweetened rather than sweetened coconut, and felt they were just right as far as sweetness goes. A stronger coconut flavor would be welcome, however, so I'd also like to try making it with coconut milk instead of yogurt next time. While I often top my muffins only with butter, jam is best here.

  • amraub on June 01, 2012

    A friend of mine first made these, but we weren't satisfied with the texture (very dense) and thought the yogurt gave it an odd tang. I remade them later, making quite a few substitutions and we both loved them. I used her suggested coconut milk instead of yogurt to make them three coconut muffins. I used dark brown sugar instead of regular and buckwheat flour instead of whole wheat. I also added a cup of raspberries. The end result was a very moist, but not too dense cupcake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.