I love baking with pandan because the cakes come out this beautiful light green. I found a recipe for coconut and pandan muffins from Melting Wok that looked good and decided to try it out.
These are definitely “muffins” and not cupcakes. They aren’t that sweet and the batter rises up and cracks on the top, which I love. These make a great morning treat and the colors are perfect for summer. They are really easy to whip up too.
Pandan Coconut Muffins (adapted from Melting Wok)
Ingredients
1 1/2 cups all purpose flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1/2 tsp Pandan extract
1 egg
70 ml cooking oil
90 ml coconut milk
150 ml water
12 muffin/cupcake liners
Directions
1) Preheat oven to 375F. Line paper cups on a muffin tray set aside.
2) In a bowl, lightly beat the egg, add water, coconut milk, oil, pandan extract, salt, sugar, baking powder and mix well.
3) Sieve the flour, and slowly pour into the mixture, mix well, and set aside.
4) Scoop the muffin mixture onto the muffin cups until 2/3 full.
5) Bake for 20 to 25 minutes or until a light brown crust appear or cracks out of the muffin top.
Here’s a printable recipe:
Pandan Coconut Muffins
Ingredients
- 1 egg
- 150 ml water
- 90 ml coconut milk
- 70 ml cooking oil
- 1/2 tsp Pandan extract
- 1/4 tsp salt
- 1/2 cup sugar
- 3 tsp baking powder
- 1 1/2 cups all-purpose flour sifted
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- In a large bowl, combine the egg, water, milk, oil, pandan extract, salt, sugar, and baking powder. Slowly add the flour and mix until combined.
- Fill each muffin liner 2/3 full with the batter. Bake the muffins for 20 to 25 minutes or until they are lightly golden and begin to crack on top
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi there, I love the little pandan cakes. Is it possible to make them a bit sweeter, by adding twice as much sugar? Do I need to adjust anything else?
Thnx in advance 🙂
We haven’t tried increasing the sugar and can’t say how that will work.
How do I store leftovers? Do they need to be refrigerated?
We like to store them in an airtight container at room temperature. They will keep for up to three or four days.
Do the ingredients need to be at room temperature or straight out of fridge is fine?
Either is fine!
How long to bake these for if using a mini muffin pan?
They will need less time, but we don’t have an exact baking time since we haven’t tested it.
Coconut not overpowering and muffins are not overly sweet too. I blended pandan leaves with coconut milk instead of using extract. I found the batter watery & lumpy. Should it be this case? I baked at 190 deg c for 28 minutes. Top is cracked and a little brown but the inside is still moist not wet. Is this right? Thank u for the recipe.
Not sure about the lumpy, watery batter but it sounds like they turned out like ours do – moist inside and cracked on top. The flavor sounds right, too – not too sweet. We hope you enjoyed them!
Hi. Can I use fine almond flour instead of all purpose flour? Do I need to increase the amount of eggs? If so, how many? Do I need to change anything else? Really would love to try this, thanks!
We haven’t tested this recipe with almond flour so can’t say how it will turn out. Sorry about that!
I love the pandan flavour so it was wonderful to have found this recipe to try out. The taste was not too sweet which I prefer. And the color is gorgeous green. Thank you for sharing this recipe with us.
I’m glad you enjoyed!
This was easy to put together. The texture was fluffy and soft. I made 2 batches right away!
so happy it worked out well for you!
I love how the batter looks too! I always have coconut milk lying around now because I always seem to be needing it for something I’m making.
It is hard to describe the taste isn’t it?
Pandan and coconut are definitely a great combination!
hi kirbie – the batter looks so beautiful! i would like to make these – I just need to get some coconut milk. Mmm! 🙂
The color is amazing. And I do love the complex, mysterious flavor of pandan.
love the colour! beautiful pandan muffins. they work like magic when paired with coconut milk!