Macaroon Muffins
Delight your taste buds with these irresistibly sweet and tender Macaroon Muffins, the perfect fusion of classic muffin simplicity and coconut macaroon indulgence. Featuring a moist, buttery base infused with vanilla (and a hint of almond extract for extra depth), these muffins come crowned with a luscious topping of shredded sweetened coconut mixed with creamy condensed milk. With a prep time of just 15 minutes and a quick bake, these golden beauties are ideal for busy mornings, brunch gatherings, or as a decadent snack. Whether enjoyed warm or at room temperature, Macaroon Muffins deliver a tropical twist that's utterly satisfying. Perfect for coconut lovers and easy pastry aficionados alike, this recipe ensures a delightful treat in every bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups milk
- 1 cups shredded sweetened coconut
- 0.5 cups sweetened condensed milk
- 0.25 teaspoons almond extract (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the melted butter, eggs, vanilla extract, and milk until the mixture is well combined.
Gently pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
In a small bowl, mix the shredded coconut, sweetened condensed milk, and almond extract (if using) until well blended. This will be the topping for the muffins.
Spoon about 1 tablespoon of the coconut mixture onto the top of each muffin, gently pressing it down so it adheres to the batter.
Bake the muffins in the preheated oven for 16-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (avoid testing through the coconut topping).
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 549.6 g | 200% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 356.4 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 724 mg | 56% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1619 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
