My Thai coconut macarons are popular among my friends and family, so I wondered if the flavors would translate to muffins. These turned out moist with a hint of Thai tea and a creamy coconut flavor, and their crunchy crumb topping added texture. They do take a little more work than typical muffins, but if you are a fan of Thai tea, they’re well worth it. Enjoy and happy baking!
Thai Coconut Muffins 20 servings
? cup buttermilk
¼ cup Thai tea*
2 Tbsp. chilled butter, cut into small pieces
¼ cup unsweetened coconut flakes
¼ cup packed light brown sugar
¼ cup unbleached all-purpose flour
1½ cups sugar
½ cup (1 stick) room-temperature butter
2 eggs
2½ cups cake flour
¼ cup canola oil
2 tsp. coconut extract
1 tsp. baking soda
¼ tsp. kosher salt
• In a small saucepan, heat the tea in the buttermilk over medium heat until the mixture starts to simmer. Remove from heat; let steep 15 minutes.
• Meanwhile, preheat the oven to 350 degrees. Line 2 12-cup muffin pans with 20 paper liners.
• In a medium bowl, mix the coconut, brown sugar, flour and the 2 tablespoons chilled butter with fingertips until well combined and crumbly; set aside.
• In a large bowl, use an electric mixer to beat the sugar and remaining 1 stick butter on high until light and fluffy. Beat in the eggs until combined.
• Pour the buttermilk mixture through a strainer into the egg mixture. Use a rubber spatula to fold in the cake flour, oil, coconut extract, baking soda and salt until combined, but do not overmix.
• Fill each muffin cup two-thirds full with batter. Crumbled the brown sugar mixture evenly over cupcakes. Bake 15 to 18 minutes, until a toothpick inserted in center comes out with a few moist crumbs attached. Let cool slightly, then serve.
* Thai tea (or Cha Thai) is available at Seafood City Grocery Store or Olive Supermarket.
This article appears in October 2015.
