Black Rice Coconut Muffins
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Black rice flour is blended into all-purpose flour until the batter takes on a distinctive purple-gray hue, and the grain brings a toasted, nutty quality that plain flour cannot provide on its own.
Read more
Coconut milk stands in for regular dairy, producing a crumb that is noticeably more moist and tender than a standard muffin while the tropical scent settles into the batter without the need for any extract or flavoring. Desiccated coconut folded in before baking survives the oven and creates small chewy pockets throughout the finished crumb, varying the texture bite by bite. The anthocyanin pigments in the black rice deepen visibly on the muffin tops during baking, giving them a pronounced purple that signals the presence of the grain before a single bite is taken. Both ingredients reinforce the nutty note from their own direction, one earthy and grainy, the other sweet and tropical, and together they give the muffin more depth than a recipe built on white flour alone.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven fully to 180°C, and line a 12-cup muffin tray with paper cups.
If the coconut milk has separated or thickened, stir it smooth first so it blends evenly into the batter.
- 2Season
Put 150g all-purpose flour, 50g black rice flour, 7g baking powder, 90g sugar, and 2g salt in a bowl.
Whisk until the purple rice flour is evenly dispersed and no pale flour pockets remain.
- 3Prep
In a separate bowl, loosen 1 egg first, then add 140ml coconut milk and 60ml neutral oil.
Whisk for about 30 seconds, stopping when the mixture looks smooth and no large oil slicks remain.
- 4Prep
Pour the wet mixture into the dry ingredients, then fold with a rubber spatula while scraping up from the bottom.
Stop when the batter is about 80 percent combined and a few dry streaks still show.
- 5Step
Add 35g desiccated coconut and fold only two or three more times, stopping as the last dry streaks disappear.
Divide the batter evenly among the cups, filling each to about 80 percent.
- 6Heat
Bake at 180°C for 20 to 22 minutes, checking when the tops turn deep purple and lightly cracked.
They are done when the tops spring back and a skewer comes out clean, then cool completely on a rack.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Black rice flour gives the batter a purple tint and toasted grain flavor.
- Finish cue
- They are done when the tops spring back and a skewer comes out clean, then cool completely on a rack.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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