Orange Coconut Muffins are my way of bringing a little citrus sunshine to the breakfast table on a cloudy March morning. I prefer to enjoy a slow breakfast by the window sipping coffee and savoring freshly baked goods. I mean shouldn’t we all?! With blood oranges filling the stands at the grocery store and my longing for tropical flavors, an orange, banana, and coconut treat was created.
Why use blood oranges? Well, they give off a raspberry and grapefruit flavor profile that compliments banana and coconut so well. Blood oranges are a great pairing with lighter accompanying flavors and naval oranges or tangerines are a lovely note to mix with chocolate.
Tips for Orange Coconut Muffins
- Blood oranges can be swapped for regular oranges or grapefruit.
- The flavor is light and subtle enough that even if you aren’t a blood orange fan, you’ll love these muffins.
- I used the tulip muffin wrappers to make taller muffins. If you swap out for regular muffin wrappers they will be wider with less of a dome. But, still just as tasty!
- A sprinkling of sparkling sugar gives a little sweet crunch to the top of the muffins.
- Store baked muffins in an air tight container for 2-3 days.
Orange Coconut Muffins
Easy Orange Coconut Muffins Recipe made with blood orange juice, orange zest, banana and lots of shredded coconut. Perfect citrus muffin recipe for breakfast.
- 2 Cups (250 grams) All Purpose Flour
- 1/2 Cup Granulated Sugar
- 1/2 tsp Kosher Salt
- 1 Tbsp Baking Powder
- 1/4 Cup (4 Tbsp) Unsalted Butter melted and slightly cooled
- 1 Large Mashed Over Ripened Banana
- 3/4 Cup (170 grams) Whole Milk
- 2 Eggs
- 1/4 Cup Blood Orange Juice
- 1 Tbsp Blood Orange Zest
- 1 Cup Shredded Coconut sweetened
- Sparkling or Muscavado Sugar sprinkle
- Sliced Blood Oranges
Preheat Oven to 350 F (176 C) and line a large 6 muffin pan with muffin wrappers.
In a large bowl hand whisk together flour, sugar, salt, and baking powder. Set aside.
Using a separate large bowl mix together, mashed banana, eggs, orange juice, orange zest, vanilla, and butter.
Pour the wet ingredients into the dry ingredients. Stir with hand whisk until combined.
Add shredded coconut and fold into batter with a rubber spatula.
Fill each muffin wrapper 3/4 full with batter.
Sprinkle top of batter with either sparkling sugar or muscavado sugar before placing in the oven.
Place pan on middle rack and bake for 12-14 minutes or until tops spring back when touched with fingertip.
Place muffin tin on cooling rack for 5 minutes then gently lift each muffin from pan.
Serve warm and enjoy.