Sunshine State Muffins
Brighten up your morning with these irresistible Sunshine State Muffins, a citrus-infused delight inspired by the flavors of Florida. Bursting with freshly grated orange zest, tangy orange juice, and a hint of shredded coconut, these muffins offer a tropical twist on a classic favorite. Moist and tender thanks to a splash of whole milk and melted butter, they're lightly sweetened with honey for a natural touch of sweetness. Perfectly golden and ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast on the go, brunch gatherings, or a snack that feels like sunshine in every bite. Try them warm or at room temperature, and enjoy the vibrant flavors of citrus and coconut all year round! Keywords: Sunshine State Muffins, orange zest muffins, coconut muffins, tropical muffin recipe, easy breakfast muffins.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 tablespoon orange zest
- 0.5 cups orange juice
- 0.5 cups unsweetened coconut flakes
- 0.5 cups whole milk
- 0.25 cups unsalted butter, melted and slightly cooled
- 1 unit large egg
- 1 teaspoons vanilla extract
- 2 tablespoons honey
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest until well incorporated.
In a separate bowl, combine the orange juice, unsweetened coconut flakes, whole milk, melted butter, egg, vanilla extract, and honey. Whisk until the mixture is smooth and cohesive.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy but no dry flour should remain.
Evenly spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2146 mg | 93% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 189.9 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 402 mg | 9% | |
*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.
