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Rachel Orban

Buko Pandan Muffins with a Coconut Strudel

Buko pandan muffins topped with a coconut strudel are moist and delicious. Perfect for breakfast or a snack, or bring them to your next brunch gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 muffins
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Ingredients Method Notes

Ingredients
  

For the Buko Pandan Muffin Batter
  • ½ cup milk I used 2%
  • ½ cup coconut milk
  • ½ cup greek yogurt
  • 1½ cups granulated sugar
  • ⅔ cup oil
  • 2 eggs
  • 2 tsp buko pandan extract
  • 4 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
For the Coconut strudel
  • ¼ cup flour
  • ¼ cup granulated sugar
  • ¼ cup shredded coconut
  • 2 tbsp melted butter

Method
 

Coconut Strudel
  1. Mix together all the ingredients until you have a crumbly texture. Side aside while we make the muffin batter.
Muffin Batter
  1. Preheat oven to 350℉ and line your muffin pans with muffin liners.
  2. In a mixing bowl, whisk together the milk, coconut milk, and greek yogurt.
  3. Mix in the eggs, oil, sugar, salt, and buko pandan extract.
  4. In another mixing bowl, mix together the salt, baking powder, and flour.
  5. Gradually mix in the dry ingredients into the bowl of the wet ingredients.
  6. Mix until it form a batter but be careful to not over mix the batter. that can cause it to dry out the batter.
  7. Divide the batter evenly into your muffin pan.
  8. Take your coconut strudel and sprinkle it on top of the muffins evenly.
  9. Place muffins into the oven for about 30 minutes or until a toothpick is inserted in the middle of the muffins and comes out clean.
  10. Let the muffins cool for about 10 minutes in the muffin pan. Then remove let completely cool.
  11. Serve with a cup of coffee or tea and enjoy!

Notes

See post for additional tips.