Coconut Horchata Muffins
Remember that dreamy, creamy horchata de coco I shared last week? It was a major hit at home with numerous requests to make it again and again. I made a double, triple batch over the weekend, so I would purposely have a few cups leftover to make these horchata muffins.
These coconut horachta muffins are moist, tender and packed with horchata goodness. They bake up beautifully with round, domed tops in a pale light golden color. They are perfectly fine served warm, plain without frosting, but hey you only live once – let’s slather a thick layer of horchata cream cheese frosting on them. Trust me they are delectable. Oh – don’t forget to add a hefty sprinkle of toasted coconut for crunch, it takes these muffins to another level.
Big on flavor, impressive for a potluck dessert and effortless to make these muffins are tiny bites of love. In a pinch? No need to worry, feel free to use a horchata mix or prepared horchata found at your local grocery store.
To make these muffins I used my favorite Wilton muffin pan sturdy, nonstick and always provides me with overall wonderful results, one of my go-to pans for breakfast or brunch parties.
- For Muffins:
- 1 stick butter
- 1-1/2 cups sugar
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut horchata
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 4 large egg whites
- For Frosting:
- Coconut Horchata Frosting
- 2 sticks butter softened
- 1/2 cup coconut horchata
- 1/2 teaspoon vanilla
- 7-8 cups confectioner’s sugar
Pre-heat oven to 350 degrees.
Cream butter and sugar in mixer until light and fluffy, about 5 minutes.
Sift together flour, baking powder, salt, and cinnamon; set aside.
Combine the coconut horchata and vanilla together
To the mixer on low speed add flour mixture and horchata mixture to the creamed butter and sugar butter in 3 parts alternating between flour and horchata and beating well after each addition; set aside.
In a clean mixer bowl, beat egg whites until soft peaks form
Fold egg whites into cake batter until incorporated
Scoop batter into the prepared cupcake pans and bake for 15 minutes or until a cake tester comes out clean. Cool completely and frost, top with toasted coconut.
Cream butter in the mixer on high speed until light and fluffy.
On low speed add horchata, vanilla, and half of confectioner’s sugar and beat until well combined.
Add remaining sugar 1 cup at a time until desired consistency- sweetness is reached
recipe adapted from Cupcake Bakeshop
Sweet Life Disclosure: This post is sponsored by the fine folks over at Wilton where I am excited to be part of the Wilton Treat Team developing new recipes for the home bakers.