Coconut Muffins — BKY-P-009

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Pastry · Production

Coconut Muffins

Standard muffin case · Chemical leavening · 110 g batter

2 kg

Batch Size

Muffins × 110 g

N/A

Ferment/Proof

175–180°C

Bake Temp

18–22 min

Bake Time

Fan-Forced

Method

Add cost data

Food Cost FJD

Ingredients — Baker's %

BATTER — MINIMAL MIXING ONLY

Self-Raising Flour (sifted)100%2.000 kg

Caster Sugar50%1.000 kg

YogurtD20%0.400 kg

Butter (melted, cooled to 30°C)D18%0.360 kg

Eggs (lightly beaten)E30% ≈12 eggs0.600 kg

MilkD50%1.000 kg

Desiccated Coconut20%0.400 kg

OPTIONAL TOPPINGS (PRE-BAKE)

Shredded coconut + raw sugar—as needed

Fresh pineapple chunktropical variant1 per muffin

Method

1
Preheat oven to 175–180°C fan. Line muffin trays with paper cases.
2
Melt butter. Cool to approximately 30°C — hot butter scrambles eggs.
3
Whisk eggs, sugar, yogurt, milk and cooled butter until smooth.
4
Stir in desiccated coconut.
5
Sift self-raising flour directly into wet mixture.
6
FOLD with spatula — 12 to 15 folds MAXIMUM. Batter will look lumpy. This is correct. Stop. Overmixing = tough, tunnelled muffins.
7
Scoop into cases — 3/4 full. Apply toppings now if using.
8
Bake 175–180°C fan, 18–22 min. Skewer clean + spring back = done. Rest 5 min in tin, then racks. Do NOT refrigerate.

Allergen Note: G (SR flour) + D (butter, yogurt, milk) + E (eggs) in core batter. Desiccated coconut is not classified as a tree nut allergen under EU 14 — no N declaration required.

Critical Points

⚑12–15 folds HARD LIMIT. Lumpy batter = light muffin. Every additional fold develops gluten and toughens the crumb.
⚑Butter must be cooled to 30°C before adding to eggs. Hot butter scrambles the eggs and breaks the batter.
⚑Full-fat yogurt preferred. Low-fat produces a drier, less tender crumb.
⚑Store ambient only — do NOT refrigerate. Refrigeration stales muffins rapidly.

Plantation Island Resort · Bakery & Pastry Production

Chef Don Christie · Rev 1.1 · Mar 2026