Ingredients
The following ingredients have 6 Servings
- 3 cup(s) all-purpose flour
- 4 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 1 teaspoon(s) ground cinnamon
- 2 large eggs, room temperature
- 3/4 cup(s) granulated sugar
- 1/4 cup(s) brown sugar
- 1 cup(s) milk, room temperature
- 1/2 cup(s) canola oil
- 1 teaspoon(s) vanilla extract
- 1 teaspoon(s) coconut extract
- 1 tablespoon(s) Jack Daniels whiskey (or any other whiskey or bourbon)
- 2/3 cup(s) blueberries frozen, kept frozen
- 2/3 cup(s) frozen raspberries, kept frozen
- 1/3 cup(s) shredded coconut
- - coarse sugar for sprinkling
Instruction
- While preheating oven to 425 degrees, spray a muffin tin with cooking spray.
- In a large bowl, gently mix together flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.
- In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
- Mix in milk, oil, whiskey, and extracts.
- Fold wet ingredients into dry ingredients and mix by hand, avoiding over mixing which will produce dry, tough muffins.
- Fold in coconut.
- Then fold in berries.
- Pour batter into the muffin tins, filling until just below the top edge of the tin (we are going to bake these to rise up tall). Sprinkle with coarse sugar.
- Bake at 425 for 5 mins, then reduce to 375 and bake for an additional 25-26 mins until golden brown (you may have to bake longer if you are using the jumbo muffin tin). The initial burst of heat to an almost totally filled muffin tin is what's going to gives us those nice, high, gourmet bakeshop-type muffin tops.
- Remove muffins from the pan and allow to cool for 10 mins, then enjoy!
