Sunday, August 9, 2009

Kiwi and Coconut Muffins

I am not really much of a muffin person. Sure, they're okay, but my breakfast of choice is either nothing at all, or a bowl of cold cereal. I brought home a big bag of kiwis from the farmer's market, and in looking online for recipe ideas I found a recipe for Kiwi and Coconut Muffins on the awesome blog, Food Blogga I went ahead and made the muffins because I thought they'd be a good breakfast for Dave to eat at work. When the muffins came out of the oven they smelled so good I had to try one. They're delicious--moist, slightly fruit and not overly sweet or heavy. Though I probably won't eat any of the kiwi muffins for breakfast, I think they'll make a great dessert covered in fruit and maybe some sorbet. Either way--for breakfast or dessert, these muffins rock.

Kiwi Coconut Muffins

Makes 12 regular size muffinsMuffins:

2 kiwis, finely diced (about 3/4 cup)**
2 cups all-purpose flour (or half AP and half whole wheat)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light coconut milk
4 tablespoons butter, melted
1 large egg and 2 egg whites, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure vanilla extract
1/4 cup toasted sweetened shredded coconut
Topping:3 tablespoons sweetened shredded coconut

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.Peel kiwis. Dice and set aside.In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.In a separate bowl, whisk together coconut milk, melted butter, and eggs. Add the orange zest, honey, and vanilla extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the kiwis and toasted coconut. Spoon the batter evenly into the 12 molds.Sprinkle the tops of the muffins with 3 tablespoons shredded coconut.Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

** Use kiwis that are ripe yet still somewhat firm. If they're squishy, then they'll be too watery in the muffins. Also avoid adding more than 3/4 cup as it could make the batter too wet


  1. HI mICHELE,
    As you know, I'm a muffin girl,
    So send them over to me, i'll eat them breakfast, they do look really really delicious.

  2. The kiwi and coconut combo sounds really good. I don't make a lot of muffins, but if we have them around we eat them as an afternoon snack.

  3. Wow, those look delicious! I can't say that I've ever had kiwi in a baked good, I'll have to give these a try...

  4. These muffins look great and I love kiwi so another treat you can make for us. :)

  5. coconut flavor combo sounds delicious. I love anything tropical flavored so I know I would like these.

  6. Beautiful! I love kiwi and coconut. I've never paired the two together. Maybe you want to leave a slice of candied kiwi on top to remind your guests of the flavors of the muffins.

  7. Original recipe! These muffins must be packed with tropical flavors!

  8. i love kiwis! great use of them :)

  9. Thanks for all the sweet comments!

    Jackie- Great idea on the candied kiwi!