When I need something sweet fast, or a sweet treat for guests on short notice. I usually go for muffins, or cookies at times but mostly muffins. They are easy to make and are quite forgiving, you can swap out the ingredients and you will still get a great outcome and all in 45minutes or less.
I was requested to make muffins without a mixer so I made this recipe with only a wooden spoon, a hand whisk and a spatula (you can use a metal spoon if you do not have a spatula. As always you can used a mixer to cream the sugar and butter, it will definitely be faster.
This muffins are moist and sweet with a bit of crunch from the coconuts, chocolate chips and rolled oats. Try them out.
Coconut Oatmeal Muffins with White Chocolate ChipsPrint This
TOOLS & INGREDIENTS
- 11/4 cups of self raising flour
Exe Self raising flour is usually made from soft wheat which has less protein (gluten) than all purpose flour making tender and fluffier cakes. Self raising flour also has raising agents and salt added to it. If you do not have self rising flour, add in quarter a teaspoon of fine salt and one teaspoon of baking powder to every cup of flour.
- 1/2 a cup of shredded/desiccated coconut
- 1/2 a cup of rolled/jumbo oats
- 1/2 a cup (90g) of white chocolate chips
- 1 teaspoon of vanilla extract / 1 vanilla pod
You may use coconut extract to get a stronger coconut flavour
- 2 large eggs
- 3/4 a cup of sour cream
You can substitute the sour cream with yoghurt, double cream or whole milk, though sour cream will make tastier muffins that are more moist.
- 1/4 a cup of coconut milk
You can substitute the coconut milk with any milk you prefer. You can soak the desiccated/shredded coconut in warm water, then squeeze them out, this will make them softer and give you coconut milk too (win!)
- 1/2 – 3/4 cup of granulated sugar -> any table sugar, raw or refined
- 1/2 a cup of unsalted butter, softened
- Preheat the oven. Conventional (without fan) – 375ºF / 190ºC | Convection (with fan) – 350ºF / 175ºC.
- Add the softened butter and the sugar in the mixing bowl and mix until it is well combined.
- Once combined change to a whisk and cream till light and fluffy.
- Add in the vanilla, and the eggs one at a time mixing well in between each addition.
- Add the sour cream and the coconut milk mixing well in between each addition, it might look sort of split but do not worry it will all come together when we add the flour.
- Fold in the chocolate chips, oats and the shredded/desiccated coconut to the mixture
- Gently fold in the flour till combined. Be careful not to over mix the mixture, over-mixing will yield a tough muffin and no-one likes a tough muffin. Combine just until you cannot see any dry streaks of flour, a few lumps are okay.
- Line and/or a grease a muffin tray.
- Add the muffin batter to the lined/greased muffin tray. You can sprinkle a some oats to the top of the muffins for more crunch and good looks, coz lets be real we all like a pretty muffin too.
- Bake for 15-22 minutes until a toothpick inserted in the centre comes out clean. NB: If you are using an convection / fan forced oven, around 15 – 17 mins should be adequate, for the normal conventional oven 20 – 22 mins.
- To get high peaked domes on the muffins, preheat the oven to Conventional (without fan) - 425ºF / 220ºC | Convection (with fan) - 400ºF / 200ºC, then once you put the muffins in, immediately reduce the heat to what is stated in the recipe.
- You can swap the regular muffin tins for jumbo muffin tins to make 6 jumbo muffins or a loaf pan to make coconut oat bread.
- Do not let the muffins cool in the tin for more than 5 mins. Once they are cool to handle, remove from the pan and cool on a rack. Any more and you will end up with muffins that are soggy.