Coconut Cajeta Muffins are a delightful twist on traditional muffins, combining the rich flavors of coconut and cajeta, a Mexican caramel made from goat’s milk. These muffins are perfect for breakfast, snacks, or even dessert. With their moist texture and sweet, creamy topping, they are sure to become a favorite in your household. Plus, they are easy to make and require simple ingredients that you probably already have in your pantry. Let’s dive into this delicious recipe!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup shredded coconut (unsweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup cajeta (for topping)
- Additional shredded coconut for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Top: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, drizzle cajeta on top of each muffin and sprinkle with additional shredded coconut for garnish.
FAQs about Coconut Cajeta Muffins
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter muffin. Just keep in mind that it will increase the overall sugar content.
How should I store leftover muffins?
Store leftover Coconut Cajeta Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
What is cajeta?
Cajeta is a traditional Mexican caramel sauce made from goat’s milk. It has a rich, creamy texture and a unique flavor that pairs beautifully with baked goods.
Can I add nuts to the muffins?
Absolutely! You can add chopped nuts like pecans or walnuts for added texture and flavor. Just fold them into the batter before baking.