Orange and coconut muffins

Name: Orange and coconut muffins - Melina C.
Ingredients: 250 g flour; 120 g powdered sugar; 2 eggs; 50 ml sunflower oil; 1 baking powder; 4 tbsp coconut; 150 ml fresh orange juice; for the cream: 250 g mascarpone; 100 g white chocolate; juice and zest of one orange

Dessert - Orange and coconut muffins by Melina C. - Recipia

I often find myself with a leftover orange and some shredded coconut on hand. So every time I want something quick but not mundane, I make these orange and coconut muffins. It's nothing complicated, the ingredients are simple, and the mascarpone cream with orange really makes a difference. I usually make them for special breakfasts or when I want to treat my family to something fresh. Quick Info Total time: about 1 hour and 30 minutes (including cooling and filling) Preparation time: 25 minutes Baking time: 30 minutes Servings: 12 muffins Difficulty: easy Recipe type: breakfast or dessert muffins, with cream Ingredients For the muffins: 250 g flour 120 g powdered sugar 2 eggs 50 ml sunflower oil 1 packet baking powder 4 tablespoons shredded coconut 150 ml fresh orange juice For the cream: 250 g mascarpone 100 g white chocolate grated zest and juice of one orange For decoration: dark chocolate flakes (optional) Preparation method 1. In a large bowl, sift the flour. Add the baking powder, powdered sugar, and shredded coconut. Mix the dry ingredients with a spoon. 2. Beat the two eggs in a separate bowl, then pour them over the dry mixture. Start mixing everything with a whisk. 3. Add the oil and mix until smooth. Finally, pour in the freshly squeezed orange juice. Keep mixing until you have a smooth batter without lumps. If you feel it’s too thick (depends on the flour), you can add a little more orange juice. 4. Let the mixture rest for 5-10 minutes while you prepare the tray. 5. Preheat the oven to medium temperature (180°C if you have an electric oven). 6. Prepare a muffin tray with 12 molds. Pour the batter into each mold, filling them about three-quarters full. 7. Bake the tray for about 30 minutes. The muffins should rise and be lightly golden. You can check with a toothpick to see if they are baked. 8. Remove the muffins from the oven and let them cool completely; otherwise, the cream will melt. 9. For the cream, melt the white chocolate in a double boiler (or very carefully in the microwave). Let it cool slightly. 10. Wash the orange well, dry it, and grate the zest finely. Squeeze the juice out as well. 11. Place the mascarpone in a bowl, add the melted chocolate, grated zest, and orange juice. Mix everything on low speed until you have a smooth cream. 12. Once the muffins have cooled, cut off a small cap from each (you can use a small spoon or a knife). Remove a bit of the crumb to make space for the cream. 13. Put the cream in a piping bag or a corner-cut bag. Fill each muffin with cream, then you can also decorate the top with an additional layer of cream. Sprinkle dark chocolate flakes if you want a contrast in taste and color. 14. Place the filled muffins in the fridge for at least an hour before serving. The cream will firm up slightly, and the flavors will blend better. Why I make this recipe often I use ingredients from home, it doesn’t require complicated techniques, and they turn out well almost every time. They are great for breakfast, for a packed lunch, or when I want a dessert with a fresh orange flavor. They can easily be made for a larger gathering without stress. Tips and variations Tips Don’t remove the muffins from the molds until they are completely cool, otherwise, they may break. For the cream, let the chocolate cool for 2-3 minutes before mixing it with the mascarpone, so it doesn’t curdle. If you want the muffins to be less sweet, you can slightly reduce the powdered sugar. Substitutions You can use canola oil instead of sunflower oil. Coconut can be omitted if you don’t like it, but the texture will be different. Mascarpone can be replaced with plain cream cheese, but the taste will be slightly different. Variations Instead of dark chocolate flakes, you can use candied orange peel or coconut. You can add a few drops of vanilla extract to the cream for extra flavor. If you don’t have muffin molds, you can use small loaf pans, but the baking time may vary. Serving ideas I serve them cold, directly from the fridge, but they are also good at room temperature. They pair well with tea or coffee. For presentation, you can add a bit of fresh orange zest on top. Frequently asked questions 1. Can I make the muffins without cream? Yes, they turn out good and simple, like orange and coconut muffins. You can sprinkle a little powdered sugar on top after they have cooled. 2. How long do the cream-filled muffins last? They last in the fridge for 2-3 days without any problems. After that, the texture of the cream starts to change. 3. Can I use store-bought orange juice? It’s best to use fresh juice, but store-bought juice works too if it doesn’t have added sugar. 4. What can I do if the cream turns out too soft? You can keep the cream in the fridge for half an hour before filling the muffins, or add a little more mascarpone if you want a firmer consistency. 5. Can I freeze the muffins? I don’t recommend freezing them with cream, but simple muffins (without cream) can be frozen for up to a month. Nutritional values Approximately, one cream-filled muffin has about 230-250 kcal. Macros for one muffin: approx. 4g protein, 12g fat, 25g carbohydrates. These values vary depending on how much cream you use and the exact ingredients. They are more substantial than simple muffins due to the mascarpone and white chocolate in the cream. Storage and reheating The filled muffins should be kept in the fridge, in a covered container, for up to 3 days. I don’t recommend reheating them, as they will soften and the cream will become liquid. If you want to serve them warm, you can heat only the simple muffins (without cream) after they have thawed or been taken out of the fridge. In any case, they are best fresh or cold. These muffins are a simple and quick solution when you crave a dessert or a special breakfast without spending too much time in the kitchen.

Orange and coconut muffins

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