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coconut & orange mini muffins

Bright and cheery muffins filled with coconut and orange zest, topped with an orange glaze!
Servings: 24 mini-muffins or 12 regular muffins
Author: Taylor Ellingson

Ingredients

for the muffins:

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powdre
  • ½ teaspoon salt
  • 1 stick ½ cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoon pure vanilla extract
  • zest of 1 orange ~1 tablespoon zest
  • ½ cup milk I used almond milk but you can use cows milk, too
  • 1 cup shredded sweetened coconut

for the glaze:

  • 2 cups confectioners sugar
  • 2-3 tablespoon orange juice

Instructions

To make the muffins:

  • Preheat oven to 375 degrees F.
  • Spray mini muffin or regular muffin pan with cooking spray and set aside.
  • In medium bowl, combine flour, baking powder, and salt and whisk to combine.
  • In large bowl with electric mixer, beat together butter and sugar until well combined, about 1 minute.
  • Add eggs, one at a time, beating until combined.
  • Add vanilla extract and orange zest, beating until combined.
  • Add ½ of flour mixture beating until combined, followed with ½ of the milk, repeating until all is combined. Do not overmix.
  • Fold in coconut.
  • Fill muffin pan ~ ¾ of the way full. For me this filled my entire 24-mini muffin pan perfectly.
  • Bake in preheated oven for 14-16 minutes for mini muffins, or 24-28 minutes for regular muffins, until toothpick comes out clean.
  • Let cool 5 minutes in pan, then transfer to cooling rack to cool completely.

To make the glaze:

  • Whisk together confectioners' sugar and orange juice until desired consistency is met.
  • Drizzle over cooled muffins.
  • Enjoy!

Notes

I made them in a mini-muffin pan but you could also make them in a regular muffin pan if you prefer.