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Coconut Orange Date Muffins | Can't Stay Out of the Kitchen | these scrumptious #muffins are perfect for a weekend, company or #holiday #breakfast or #brunch. These moist & flavorful #muffins are filled with #coconut & #dates & delicately flavored with grated #OrangePeel. Every bite is irresistible! #CoconutOrangeDateMuffins

Coconut Orange Date Muffins

Teresa Ambra
Enjoy the delicate flavor of grated orange peel in these delightful Coconut Orange Date Muffins. These muffins are moist and airy and so irresistible, you'll be popping them in your mouth continually! Excellent option for a weekend, company or holiday breakfast. If you enjoy sweet treats to snack on, these muffins are mouthwatering.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
Calories 152 kcal

Equipment

  • 1 12-tin regular-sized muffin tin or substitute miniature muffin tins, if desired
  • 1 6-tin regular-sized muffin tin
  • 1 large mixing bowl
  • 1 small mixing bowl
  • 1 whisk
  • 1 grater or orange zester
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1 1/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup light brown sugar packed
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 rounded teaspoon grated orange peel
  • 2 large eggs
  • 1/2 cup half-and-half
  • 2 tbsp. salted butter melted
  • 1/2 cup sour cream
  • 1/4 tsp. baking soda
  • 1/2 cup chopped dates
  • 1/2 cup sweetened flakes coconut

Instructions
 

  • Preheat oven to 400º.
  • Grease 14-regular muffin tins or 28-miniature muffin tins; set aside.
  • Stir baking soda into sour cream; set aside.
  • In a large mixing bowl, combine flour, brown sugar, baking powder and salt.
  • Whisk or stir well to combine.
  • Add dates, orange peel and coconut and stir again; set aside.
  • In a separate mixing bowl, beat eggs, half-and-half and butter.
  • Add sour cream mixture to liquid ingredients and whisk to combine well.
  • (The sour cream will activate and become fluffier in texture after the baking soda has been added.)
  • Add liquid ingredients to dry ingredients in mixing bowl.
  • Stir until mixed.
  • Spoon mixture into prepared muffin tins until about ¾ full.
  • Bake regular muffin tins at 400º for about 17-18 minutes, or until a toothpick inserted in center comes out clean.
  • Bake miniature muffin tins at 400º for about 7-8 minutes, or until a toothpick inserted in center comes out clean.
  • Cool in pan about 5 minutes before removing to a wire rack. 

Notes

NOTE: In the original recipe, this mixture was extremely thick and the outcome was on the dense and dry side. I remade the recipe a second time and added sour cream, baking soda and an extra egg to keep the batter moist. The outcome was fantastic!
 
Recipe adapted from Taste of Home.
 
NOTE: Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 152kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 39mgSodium: 191mgPotassium: 100mgFiber: 1gSugar: 13gVitamin A: 174IUVitamin C: 0.3mgCalcium: 64mgIron: 1mg
Keyword breakfast, brunch, coconut, dates, muffins, orange
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