My snowdrift muffins are coconut muffins with white chocolate chips. Decent fresh fruit is hard to find at this time of the year, and I have been branching out into the use of other dried and preserved fruits. I love dried coconut, but it has the tendency to dry out your baked goods if you are not careful. These muffins are slightly sweeter then the ones I would usually bake, but the white chocolate brings a little additional moisture and texture to the dried coconut. You could, of course, use regular chocolate chips, but then they would no longer be snowdrifts.
Recipe makes 10 muffins.
- 1 1/2 cup Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup shredded Coconut (I used sweetened coconut, and halved my quantity of coconut cream (1/8 cup))
- 1/2 cup White Chocolate Chips
- 1/2 cup (1 stick) Butter
- 2 Eggs
- 1/2 tsp Almond Extract
- 1/4 cup coconut cream (or Honey)
- 1/2 cup Milk
- 1 tbsp sanding Sugar for dusting
- Preheat the oven to 350 F (~ 177 C).
- Sieve the Flour and Baking Powder into a bowl along with the salt.
- Stir in the coconut and white chocolate chips.
- Set the bowl aside.
- In an other bowl, whisk all of the wet ingredients together, including the coconut cream.
- Pour the wet ingredients over the dry ingredients, and fold them together gently until just barely combined.
- Spoon the batter into a greased or lined 12 muffin tin leaving two of the muffin cups empty.
- Fill the empty muffin cups with water.
- Sprinkle the tops of the muffins with the sanding sugar.
- Bake for ~22-25 minutes.