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Coconut Ginger Muffins | www.tasteandtellblog.com

Last week, I was able to take part in a webinar by McCormick spices.  They just released their 2012 Flavor Forecast, which identifies the upcoming culinary trends.  Just from watching this webinar, I can tell that the chefs at McCormick are passionate about food, and I think they really got it right with these upcoming trends.  Absolutely every dish and every spice and every ingredient that they talked about sounded so good!!  They have outlined six trends for 2012 – Honoring Roots, Quest for the Ultimate, Veggies in Vogue, Simplicity Shines, Flavorful Swaps, and No Boundaries.  With each trend, they give suggestions of different spice and ingredient pairings – all of which sound pretty amazing to me!!

While going through the pairings and the trends, one pairing really stuck out to me and I couldn’t get it out of my mind – coconut and ginger, which fell under the Simplicity Shines trend.  Well, I’m a simple girl, so I think this trend was made for me!!  While trying to think up a recipe with the coconut/ginger combination, muffins just kept coming into my mind.  Really, what could be more simple than a muffin?

These muffins ended up so much better than I even expected.  The coconut and ginger combination is definitely inspired.  And I loved the zing and the spice that the crystallized ginger brought.  These muffins were tender and full of flavor – perfect for any breakfast table!!

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Coconut Ginger Muffins | Taste and Tell


Coconut Ginger Muffins
Prep time
Cook time
Total time
Coconut and ginger combine to make a tropical breakfast treat. Crystallized ginger brings a little extra spice to these muffins.
Serves: 18 muffins
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup coconut milk
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup sweetened coconut, plus more for topping
  • 4 tablespoons crystallized ginger, chopped finely
  1. Preheat the oven to 375F. Prepare 18 muffin tins by spraying with non-stick cooking spray or by lining with paper liners.
  2. In a large bowl, combine the baking powder, salt, ground ginger, flour and sugar.
  3. In another bowl, mix together the coconut milk, oil and eggs. Add the wet mixture to the dry mixture and mix only until combined. Fold in the coconut and the crystallized ginger.
  4. Fill each muffin cup about ⅔ full of the batter. Sprinkle extra sweetened coconut on top.
  5. Bake in the preheated oven for 13-15 minutes, or until a toothpick inserted in the center comes out clean.

**This post was sponsored by McCormick, but all opinions are my own.**

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28 Responses to Coconut Ginger Muffins

  1. Bev Weidner says:

    Those look amaaaazing. That little coconut right on top – UGH, love.

  2. Heidi @foodiecrush says:

    Thank you for sharing the trends links, awesome and I’ll totes be checking them out. The ginger and coconut combo looks divine. Hope the move is going well! XO

  3. Coconut and ginger is such a different combo, but it sounds good! Thanks for sharing!

  4. I have so much coconut to use…and ginger with it…they look wonderful!

  5. Rosa says:

    Those look wonderful and really smooth!



  6. Joanne says:

    I had so much fun going through those flavor combos and can’t wait to cook with them! Coconut and ginger is for sure one of my favorites…these muffins are a need-to-try!

  7. Sounds like a fun and interseting learning experience. I have always enjoyed using crystallized ginger but don’t really use it that often.

  8. Katrina says:

    Mmm the perfect combination! I love the look of these!

  9. Helen@Helen's Cooking says:

    They are so good looking! Love coconut! Mmm ginger, I would love to taste that!

  10. Chels R. says:

    Mmm, that does look amazing! I love those flavor combinations and muffins are one of my favorite breakfast treats!

  11. Kristy says:

    My son would be all over these. He snacks on crystallized ginger! 😉

  12. Cara says:

    Thanks for sharing the McCormick links, I had a lot of fun browsing those recipes! There are so many that intrigue me. And I *love* the sound of these ginger coconut muffins, probably because I made some pretty fabulous ginger coconut cookies this past holiday season. Definitely a winning combo!

  13. teresa says:

    oh wow, these look incredible. i love the flavors!

  14. YUM, how unique! And they look perfectly baked, my coconut-loving dad would love these!

  15. Lisa says:

    WoW i love this! 😉

  16. grace says:

    i don’t know how mccormick comes up with some of those pairings, but i do know that coconut and ginger are quite tasty together. these look great, deborah!

  17. If this is what simplicity is all about, then slap that “simple” label on me. Crystallized ginger and coconut sound like a completely addictive match.

  18. Aggie says:

    I’ve never seen crystallized ginger sold like that! I love all things coconut! These look heavenly.

  19. i LOVE coconut & ginger separately and have never thought to combine them! i can’t wait to try this!

  20. These are two flavors I’m obsessed with right now. I’ll have to try these asap 🙂

  21. Sharlene says:

    Can’t wait to try this recipe. One quick question – Are you making these in mini muffin tins or regular sized? Thanks!

  22. Paula says:

    These are incredible. I made a batch and brought them in to share with on a select audience of coworkers, and I think one of them described their awesomeness quite well: “super moist, but also outstanding, subtle flavors.” Definitely a keeper recipe!

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