Okay, so I am on a muffin kick lately and I must say, this is my VERY favorite muffin so far. These little beauties were moist, fluffy, sweet, and crunchy. I found a great recipe from the Joy of Cooking that I adapted and I loved the spicy flavor of the cinnamon and the toasted coconut on top made the muffins not only pretty but extra tasty. We all loved them and thought they were delicious fresh from the oven and slathered with butter with an ice-cold glass of milk.
Carrot, Coconut, and Walnut Muffins:
- 1/2 cup walnuts, toasted and coarsely chopped
- 2 cups grated raw carrot (about 2-3 peeled carrots)
- 1 large apple, peeled and grated
- 2 cups flour
- 1 1/4 cups white sugar
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- Pinch of ground nutmeg
- 1 cup coconut (divided)
- 3 large eggs
- 3/4 cup canola oil
- 1 1/2 tsp vanilla extract
How to Make Carrot, Coconut, and Walnut Muffins
Preheat the oven to 350 degrees. Place rack in center of oven. Coat the muffin tray in cooking spray.
Toast the walnuts for about 5-7 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots and apple. In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Stir in the nuts and half of the coconut. Set aside.
In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened.
Pour evenly into the prepared muffin tray and top with the remaining coconut.
Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Serve with butter and enjoy.