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Friday, 10 April 2015

White Chocolate, Coconut and Pistachio Muffins



These muffins are like a little breakfast day dream.

They combine so many glorious ingredients, white chocolate, pistachios, coconut, a glorious sprinkling of demerara sugar. 

I wasn't actually planning to post this recipe, I just whipped up a batch for my sister but as soon as I tasted them I knew I had to share the deliciousness with you all.


I used homemade sweetened grated coconut to top my muffins, you can find my recipe here: Brown Sugar Toasted Coconut Ice Cream

Follow the instructions for making my toasted coconut but bake the coconut for the initial 40 minutes only (at 100C) and then remove from the oven and allow to cool before using. You do not want to toast the coconut yet as it will toast in the oven as the muffins are baking.

You can uses sweetened, unsweetend, grated, desiccated or shaved coconut to top these muffins so feel free to use what you have handy.


White Chocolate, Coconut and Pistachio Muffins

Makes 10 large muffins

For the Muffins:

250g plain flour
2 tsp baking powder 
3/4 tsp salt
110g unsalted butter, room temperature
165g golden caster sugar
2 large eggs
1 tsp vanilla paste
125ml milk
85g white chocolate, chopped into chunks

For the Topping:

20g pistachios, finely chopped
25g grated, shaved or desiccated coconut
20g demerara sugar 


Preheat the oven to 190C.

Line a 12-hole muffin tray with 12 cupcake cases and set aside.

Begin by making your topping: combine the chopped pistachios, grated coconut and demerara sugar in a small bowl and stir to combine. Set aside.

In a medium sized mixing bowl, sift together the flour, baking powder and salt.

In a separate large mixing bowl cream together the butter and sugar for 2-3 minutes until light and fluffy.  Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition. Add the vanilla paste and beat until combined.

Gradually add the flour mixture, alternating with the milk and beat on a low speed just to combine. Do not over mix. Gently fold in the white chocolate chunks, ensuring they are evenly distributed throughout the batter.

Divide the batter between the 12 holes of your prepared muffin tray, sprinkle the top of each muffin with the pistachio and coconut topping, turn the oven down to 170 C  and bake for around 22-25 minutes or until a cake tester inserted into the centre of one of the muffins comes out clean.

Remove the muffins from the oven and transfer to a wire rack to cool completely.

Enjoy!

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