Individual Coconut Sweet Bread Muffins

Individual Coconut Sweet Bread Muffins

These individual-size coconut sweet bread muffins deliver all the traditional flavor of Trinidad-style coconut sweet bread in a convenient, muffin-style portion, perfect for breakfast or afternoon tea.

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Prep Time 25

Cook Time 40

Servings muffins

Ingredients

1 cup grated coconut
1 cup evaporated milk
1/2 cup candied pineapple roughly chopped
1/2 cup raisins
1/2 cup dried strawberries roughly chopped
1/2 cup dried cranberries roughly chopped
2 tablespoons orange liqueur optional
2 tablespoons port optional
4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 tablespoons vanilla extract
2 tablespoons honey
1 cup butter melted
1 teaspoon orange zest
1/2 cup sour cream
1/2 cup maraschino cherries halved
2 tablespoons granulated sugar
4 tablespoons water
2 tablespoons raw cane sugar

Instructions

Mix the grated coconut and evaporated milk together in a bowl and set aside.
Combine the candied pineapple, raisins, dried strawberries, and dried cranberries in a bowl. Pour over the orange liqueur and port and mix well, (if using) and allow to soak for a few minutes.
In a separate bowl, mix the flour, baking powder, nutmeg, cinnamon, ginger, and salt until evenly combined. Sift everything if you'd like.
In another bowl, whisk the eggs and sugar until slightly thickened, or use a hand mixer. Add the vanilla, honey, melted butter, and orange zest, and mix until smooth.
Pour the egg mixture into the flour mixture and mix until just combined.
Add the sour cream, followed by the coconut and milk mixture, and gently fold to incorporate.
Fold in the soaked dried fruits, taking care not to overwork the batter.
Preheat the oven to 325°F (165°C). Lightly grease a muffin pan and divide the batter evenly between the cups.
Place half of a maraschino cherry on top of each muffin and bake for 35 minutes.
While the muffins bake, combine the granulated sugar and water in a small saucepan and heat until the sugar dissolves to form a simple syrup.
After 35 minutes, brush the tops with the simple syrup and return the pan to the oven for an additional 5 minutes.
Insert a toothpick into the center of a muffin. If it comes out clean, remove from the oven. Sprinkle the tops with raw cane sugar while still warm, then remove the muffins from the pan and place on a cooling rack to cool completely.
Enjoy warm.