baking Dorie

Tuesdays With Dorie: Coconut Tea … Muffins

Before I start this post, I have to mention that this is my 101st post here at Confectiona’s Realm. I never thought I’d get this far, but it’s been a great ride. Thanks to all of you who read my blather.

I’m back to Tuesdays With Dorie. I can’t live without some carbs in my life (although I’ll have to pass on next week’s delicious-sounding choice, because this week is Passover and it didn’t occur to me to bake ahead), and I really miss being forced to write every week.

But we didn’t need a whole bundt cake.

So, herewith, my coconut tea muffins!

I cut the recipe in half, which yielded 24 mini muffins. I left the amount of coconut the same, though, because I love coconut. I really, really love coconut.

I toasted the first three-quarters of a cup of sweetened shredded coconut, because toasted coconut is one of the joys of my life. But when it came time to add the coconut to the cake batter, I decided I didn’t want the crunchy texture in the muffins, so I went with the stuff straight from the bag. (Which, tragically, left me with three-quarters of a cup of toasted coconut. Woe is me!)

Everything else was pretty straightforward: no difficult techniques or unusual ingredients. I baked the muffins for about 25 minutes, but my oven temperature is completely random, so your mileage may vary.

And the adorable little muffins were delicious: moist, not too sweet, and perfect with coffee. I put one chocolate-covered espresso bean each in the bottom of four of them, and in retrospect I wish I’d added the beans to more. I wasn’t sure how’d they’d take the heat, but they were magnificent. Highly recommended.

Oh, and you know what else is good? These muffins, drenched in still-warm homemade chocolate syrup. Life is very, very good sometimes.

I even got artistic for a change:

As I said, this was meant to be a bundt cake. Check out the pretty ones to be found on the other TWD bakers‘ websites, and if you want to give it a shot yourself, buy Baking: From My Home to Yours by Dorie Greenspan or visit Carmen Cooks, where Carmen will helpfully provide the recipe for you. See you next week, with my special Passover not-cake recipe!

18 replies on “Tuesdays With Dorie: Coconut Tea … Muffins”

Awesome muffins with the bean hiding inside and chocolate on top!
I made minis, too. You know what sounds good with your extra toasted coconut, a streusel on top of these. Mmm.

Love the artistic touch! And, you can’t go wrong mixing chocolate with coconut! I have the bundt cake in the oven right now. Can’t wait to try it.

niceeee! these muffins look so good and im totally loving the addition of the espressso beans and chocolate sauce! even though they’re tea cakes (or muffins!) i think they would go great with coffee =)

I love your coconut tea mini-muffins, especially with the surprise in the middle! =) The coconut flavor must have been more pronounced since you didn’t decrease the amount for half a recipe, I might add more next time. Chocolate and coconut, what a perfect pairing!

Congrats on 101 posts! Keeping all the coconut was a good call, I wanted more coconut flavor than it had; the muffins look great with the chocolate.

101 – wow – you don’t look it! 🙂 Great post and great looking muffins. I love the idea of them – I need to make more muffins – or recipes INTO muffins!

congrats on your 101st post! That’s awesome!

I love that you did muffins and dang, that chocolate sauces sounds delicious!

i made the coconut tea cake today and will post on Tuesday. (I added grapefruit juice and zest! YUM!)

Yes! Chocolate syrup makes everything better. Love your mini muffins.

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