Ingredients for Coconut Orange Mini Tea Muffins
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Butter
- Oranges, Zest Of
- ¼ cup freshly squeezed orange juice
- 2 large eggs
- Sweetened Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Orange Mini Tea Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Orange Mini Tea Muffins
- Preheat oven to 350°F (175°C) for mini muffins or 375°F (190°C) for standard muffins.
- Grease a 24-cup mini muffin tin or a 12-cup standard muffin tin.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together ½ cup (1 stick) melted unsalted butter, 1 tablespoon orange zest, ¼ cup freshly squeezed orange juice, and 2 large eggs until well combined.
- Stir in 1 cup shredded sweetened coconut.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Spoon batter into prepared muffin cups, filling each about ¾ full. Sprinkle a little extra coconut on top of each muffin.
- Bake mini muffins for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Bake standard muffins for 22-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
21g
Fat
15g
Carbs
3g