Coconut Rhubarb Muffins

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 12
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Coconut Rhubarb Muffins are the perfect blend of sweet and tangy flavors, making them a delightful treat for any time of the year. With a touch of tropical coconut and the unique tartness of rhubarb, these muffins are a refreshing twist on a classic favorite.

Ingredients for Coconut Rhubarb Muffins

All-purpose flour forms the base of the muffin, providing structure and texture. The granulated sugar sweetens the batter, balancing the tartness of the rhubarb. Shredded coconut adds a delightful chew and a hint of tropical flavor. Unsweetened coconut milk brings moisture and richness, while butter, when melted, adds flavor and tenderness to the muffins. Fresh rhubarb is the star, providing a tart contrast that pairs beautifully with the sweetness. Eggs bind the ingredients together and add lift. A touch of vanilla extract enhances the flavor, while baking powder and baking soda ensure the muffins rise perfectly. Finally, a pinch of salt balances the flavors.

Tips & Tricks

  • Chop rhubarb into uniform pieces to ensure even distribution and baking.
  • Use room-temperature eggs for a smoother batter consistency.
  • Test one muffin with a toothpick before taking the whole batch out of the oven.
  • If using frozen rhubarb, thaw and drain excess moisture before using.

Serving Suggestions

These muffins are wonderful served slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. They also pair beautifully with a light fruit salad for a refreshing breakfast or brunch option.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain off any excess liquid before adding it to the batter.
Can I substitute the coconut milk?
Sure! You can use regular milk or any other non-dairy milk alternative if preferred.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Coconut Rhubarb Muffins Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). Grab your muffin tin and line it with paper liners, which makes removing the muffins a breeze. Now, in a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Once combined, stir in the shredded coconut for that extra texture and flavor.

In a separate bowl, mix the wet ingredients. Combine the melted butter and coconut milk, then add the eggs and vanilla extract. Beat these together until you have a smooth mixture. Pour this wet mixture into the bowl with the dry ingredients. Stir gently until just combined — overmixing can make the muffins tough.

It’s time to fold in the diced rhubarb. Be gentle here; you want the rhubarb to be evenly distributed but not crushed. Scoop the batter into your prepared muffin tin, filling each liner about three-quarters full. This gives the muffins room to rise.

Pop the tray into the oven and bake for 20 to 25 minutes. Keep an eye on them, and when a toothpick inserted into the center comes out clean, you know they’re done. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Why You'll Love This Recipe

  • Perfectly balanced sweetness and tartness.
  • Unique combination of coconut and rhubarb.
  • Moist and fluffy texture with every bite.
  • Simple ingredients and easy to make.

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup shredded coconut
1/2 cup unsweetened coconut milk
1/2 cup butter, melted
2 cups fresh rhubarb, diced
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Stir in the shredded coconut.
4. In another bowl, combine the melted butter, coconut milk, eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Gently fold in the diced rhubarb.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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