I like muffins like these and that is why I have always stuck to this recipe. It is forever with me. I did try experimenting to change it, but really, I love the combination I am using the most, and as such I am modifying from there!
A huge and only disclaimer I have to put across no matter what is that the quality of Pandan paste matters.
I am not saying whether your Pandan paste is high quality or low quality, but I am saying that depending on the quality of your Pandan paste, you have to carefully gauge and experiment to see how much exactly to add.
I discovered this when I was rebaking to ensure that the recipe can be replicated. I ran out of the Pandan paste I normally used and used a different brand. Despite adding the same amount, there was no taste of Pandan AT ALL. And Yes, even homemade Pandan paste will have to be carefully apportioned in order to hit the right amount.
This is especially so when different people have different preferences for the amount of Pandan-ness. As such, I am going forth and say that this recipe only states the amount of Pandan paste I used as a general guideline. It is ultimately up to you to see how much Pandan you like!
Also, the topping with dessicated or shredded coconut is completely optional. I just like the different dimensions to the texture!
If you like Pandan, do check out my other Pandan recipes too! Should you have missed them out, here are the links 😛
1. Pandan Hot Milk Cake and 2. Pandan Castella Cake!
My Pandan recipes always become the top hits of my blog and I hope this time that this recipe will be able to delight all of you again!
Without further ado, the recipe!
Pandan Coconut Muffins
by Javier Tan October-21-2017
Have I ever disappointed with any recipes, especially a Pandan one? Nope. And I wont with this one too!
- 1 and 3/4 Cup or 210g All Purpose Flour
- 1/3 Cup or 70g Granulated White Sugar
- 1/3 Cup or 70g Brown Sugar
- 1 and 1/2 Teaspoon or 6g Baking Powder
- 1/2 Teaspoon or 3g Baking Soda
- 1/4 Teaspoon or 1.4g Salt
- 55g 1 Large Egg, at Room Temperature
- 1/3 Cup or 75ml Full Cream Milk, At Room Temperature
- 1/3 Cup or 75ml Coconut Milk, At Room Temperature
- 2 Teaspoons or 10ml Pandan Paste
- 1/4 Teaspoon or 1.25ml Vanilla Extract
- 1/2 Cup Unsalted Butter, 115g, Melted and Cooled
- Optional, To taste, Shredded or Dessicated Coconut
- Preheat your oven to 180 degrees C or 350F and line your muffin tin with paper liners.
- To the melted butter, mix in the two sugars until both have dissolved.
- Whisk in salt, baking soda, baking powder, eggs and vanilla. Beat until well incorporated.
- Add in the pandan paste, coconut and full cream milk and beat until well incorporated.
- Mix in the flour, beating until just combined where there are no longer lumps of flour.
- Divide into 12 equal portions.
- Bake for 21-24 minutes or until nicely browned with green middles and toothpick inserted into middle comes out clean.
- While its hot, add the coconut on top if desired.
- Rest at room temperature in its tin for 20 minutes before serving!
- Share and Enjoy!
- Prep time: 20 mins
- Cook time: 25 mins
- Total time: 45 mins
- Yield: 12 Muffins
- Please read up on the write up of how quality of pandan paste can affect the outcome and what can you do to maximize your success in the above write up!
- It stores up to 5 days in an airtight container, if it can last that long!
- To pin it, click here.
- If you would like to be updated for more recipes which I am sharing, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here, I welcome and appreciate it very very much!
- Feel free to contact me for any questions!
– Bakeomaniac, Javier Tan