Black Rice Coconut Muffins
Black rice coconut muffins combine two naturally complementary ingredients: the earthy nuttiness of black rice flour and the mild tropical sweetness of coconut. All-purpose flour is blended with black rice flour, which tints the batter a distinctive purple-gray and adds a toasted grain flavor. Coconut milk replaces regular dairy, reinforcing the coconut theme while keeping the crumb moist. Desiccated coconut folded into the batter provides small pockets of chewy texture that persist after baking. The finished muffins have a lightly cracked top with a tender exterior, and the interior is slightly denser and moister than a standard muffin due to the starch properties of black rice.
Adjust Servings
Instructions
- 1
Preheat oven to 180C and line a muffin tray with paper cups.
- 2
Mix flour, black rice flour, baking powder, sugar, and salt.
- 3
In another bowl, whisk egg, coconut milk, and oil.
- 4
Add wet mixture to dry ingredients and fold until about 80% combined.
- 5
Fold in desiccated coconut and portion batter to 80% full.
- 6
Bake for 20-22 minutes, then cool on a wire rack.
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