Citrus Coconut (Flour) Muffins

Welcome to Muffin Monday, courtesy of Baker Street.  The original recipe can be found on THAT blog, so go take a peek:

Now that you're back, I'll give you my (gluten-free) version, pictured here in front of my daughter's lunch bag, the eventual receptacle for them:
The first thing I noticed when I read through the recipe, was that I don't have access to self-rising gluten-free flour.  I know there are some out there, but I don't have any and don't have a ready source for them. I used the following blend:
1/4 c. coconut flour
2 1/4 c. of my Fancy Flour Blend
2 tsp. xanthan gum
1-1/2 tsp. baking powder
1/2 tsp. salt

The rest of the recipe I followed fairly closely.  It did require an extra 2 Tbsp of milk to reach the right batter consistency.  

I didn't feel like I could just leave the coconut out entirely, so I chose to replace it with something else.  To keep a tropical flavor profile and satisfy my sweet-loving children, I used two rings of candied pineapple, cut into small bits and stirred into the batter.

Here's my complete version of the recipe:

Flour Blend above
1 c. superfine sugar
6 Tbsp unsalted butter
2 tsp. orange zest
2 tsp. lemon zest
1 large egg
3/4 c. + 2 Tbsp milk
1/4 c. candied pineapple, chopped

Preheat oven to 350 degrees.  Line a cupcake pan with paper wrappers.  Sift dry ingredients into a bowl.  Cut in the butter until mixture resembles breadcrumbs.  In another bowl combine lemon and orange zest, egg, and milk.  Whisk thoroughly.  

Make a well in the dry ingredients, pour in the wet ingredients, and mix until just combined.  Stir in pineapple gently.  Divide into the wrappers and bake for about 25 minutes, until slightly golden.

This isn't a picture-heavy post, but here's one photo (I apologize for the blurriness, but it was getting late and the light wasn't so good) of the muffins-in-progress.  At this point, the butter has been rubbed into the flour blend, the wet ingredients are combined, and the chopped candied pineapple is visible in the front.

Once I'd gotten my muffins out of the oven, I decided that without the coconut on top, they DID look a little plain.  So, being Dutch and not prone to waste anything, I opted to juice the lemon and orange and use that juice to make a powdered sugar glaze to drizzle over the top.

The glaze was made from 1-1/2 c. powdered sugar and 3-1/2 Tbsp of the mixed juice.  More or less juice may be require to reach a good drizzling consistency.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


  1. happy to have you baking with us holly! and thank you for sharing the gluten free recipe with us. I hope your girls enjoyed it! xx

  2. I had a lot of fun, and the girls did enjoy them! (Nice to have a weekly lunchbox treat to send for them.)

  3. Love the sound of that citrusy glaze! Yum! And very creative getting around this recipe to make it gluten-free. I bet your daughter was thrilled to find these in her lunch box. Nice to be baking with you!

  4. I love how you improvised and whipped together that glaze after the fact! They look great!

  5. Thanks! It was fun, and these were a nice (low stress) bake. Unlike some of the other mangled messes I can get myself into. ;-)

  6. Welcome to Muffin Mondays! I have to say it is LOVELY to bake with someone else doing the gluten-free conversions. I've been experimenting my way through each week's recipe (some good results, some not so good). Hope you join us again :)

  7. Besides being GF, I liked your addition of pineapples. It's nice baking with you #MuffinMonday


Post a Comment

Popular Posts