easy, delicious, beautiful, muffins...
If you’ve never had Coquito it’s worth making. It’s the Caribbean version of egg nog…think winter spices, rum and coconut milk. These muffins use all of the same ingredients to make a super simple, one-bowl recipe (actually two bowls if you count the frosting).
These little beauties are perfect for your Christmas brunch or even New Years Eve morning. The rum glaze, toasted coconut and sprinkles definitely make them a little extra and that’s exactly what we all need this holiday season. The muffins are also delicious without the glaze. Just sprinkle un-toasted coconut on top of the muffins before you bake them and they’ll look beautiful.
why these muffins are great....
- This recipe is 100% kid friendy to make! For both the batter and the glaze you just mix everything together in a bowl and you’re done.
- The whole recipe can be assembled and baked within an hour.
- The baking spices, rum and coconut will make you feel warm and cozy on a cold winter day.
- The recipe is made with pantry staples, nothing crazy.
- You can decorate them with holiday sprinkles to take them to the next level.
- They’re great for gifting and can easily be made gluten-free.
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These coquito muffins are based on the traditional Puerto Rican holiday drink called coquito, that is like a tropical, coconut based egg nog. Every family has their own recipe, and everyone thinks that theirs is the best. I learned about coquito after visiting family in Miami during the holiday, and I wanted to make a breakfast treat with the same flavors.
1/2 cup coconut oil
1 cup full fat coconut milk
1/4 cup sugar
2 teaspoons vanilla bean paste or vanilla extract
1 1/4 cups (170 grams) all-purpose or gluten free flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup sweetened coconut flakes
1 1/2 cups powdered sugar
1 tablespoon dark rum
2 tablespoons full fat coconut milk
Pinch of salt
Toasted coconut flakes
Holiday sprinkles (optional)
Preheat the oven to 350° F. Line a muffin tin with 12 muffin liners and set aside.
Mix the coconut oil, coconut milk, sugar, eggs & vanilla together in a mixing bowl until smooth. Add the flour, baking powder, cinnamon, nutmeg & salt & mix to combine. Add the coconut flakes & mix until just blended. Scoop the batter into the muffin pan and bake for 15 to 18 minutes, or until puffed and golden. Allow to cool completely before adding glaze.
Mix all of the ingredients together in a bowl. Once the muffins are cool, drizzle glaze over the tops. Sprinkle with the toasted coconut & decorate with holiday sprinkles if using.
These muffins can be made a day in advance. The coconut oil keeps them moist.
You can omit the rum in the glaze, just add a tablespoon or two of water.