Easy As 20-minute Mandarin, Coconut & White Choc Muffins


This blog post is very unexpected, especially for me. My husband is the baker in our house, and I rarely attempt anything beyond the standard cowboy cookie. However, I found myself desperate for some home-baked goodness, and some delicious mandarin’s that were about to go off, and hatched a plan.


While trolling around on Pinterest & Allrecipes for orange muffins recipes, I could barely find anything from the stock standard “lemon & sour cream” recipe varieties. These were not an option, as I wanted freshly baked muffins within the hour and had no sour cream. As they say, “necessity is the mother of invention” and this proves very true.

I went to the trusty Edmund’s Cookery Book to look up the standard recipe for muffins and changed some quantities and ingredients, adding the fun bits, such as desiccated coconut, white chocolate & mandarin.

IMG_0983I hope you enjoy this recipe. It is definitely at it’s best 5 minutes after baking, but keeps well for a couple of days – if they last that long!





Mandarin, Coconut & White Chocolate Muffins

Time: 10 minutes prep, 20 minutes baking
Serves: 12 regular muffins


  • 50g butter, melted
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1/2 tsp baking soda
  • 1/4 cup milk
  • 2 mandarins (including peel), washed
  • Juice of 1 mandarin
  • 1.5 cups standard flour
  • 1 tsp baking powder
  • pinch of salt
  • 1/2 cup desiccated coconut
  • 1 cup white chocolate buttons
  • 1/3 cup caster sugar



  1. Preheat the oven to 200˚C. Grease a standard 12-hole muffin tin.
  2. Cream melted butter & brown sugar in a bowl.
  3. Mix in egg & vanilla essence; dissolve the soda in the milk and add to mixture.
  4. Whiz up 2 mandarins with peel in the food processor until a thick puree. Mix into the batter, along with the juice of 1 mandarin (no peel).
  5. Add the flour, baking powder and salt, and beat into the sugar mixture.
  6. Thoroughly mix desiccated coconut & white chocolate buttons into the batter.
  7. Spoon the mixture into the prepared muffin tins and sprinkle caster sugar on top.
  8. Bake for 15 to 20 minutes until risen and golden. Cool on a wire rack.


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