Coconut-Orange Muffins

Spring seems to have skipped over central Pennsylvania this year. Instead we went directly from winter to summer. Seriously. It was 96 degrees today. It shouldn’t be 96 degrees here until the end of July. It felt like the inside of an oven. (Minus the sweet smell of brownies or cupcakes.)

This heat makes me crave slices of watermelon and cherry snow cones. Piña coladas and glasses of Pinot Grigio with ice cubes. And the beach. Because the breeze is always cooler at the beach.

{Outer Banks 2008}

Unfortunately, we have no beach vacation scheduled this year. We have, uh, other things to occupy our time and our money. Of course, I would still love to spend just one day at the beach. (I miss being tan.)

{Outer Banks 2008}

I don’t think that will happen, though, so instead I’ll spend time preparing some of my favorite beach foods.

I first tasted these coconut-orange muffins at Harpoon Hannas between Ocean City and Rehoboth Beach. They served the subtly sweet, warm muffins before dinner, and I could have eaten the entire basket.

My sister discovered the recipe online years later, and the homemade version is just as addictive. And quite simple to make.

You will need: flour, sugar, baking powder, butter, eggs, milk, shredded coconut, coconut extract, and orange extract.

First toast the coconut. You can do this in the oven or on the stove top, and it’s an important step because it enhances the flavor and gives the coconut a slight crunch. It can burn easily, though, so keep your eye on it.

Next cream the sugar and butter. Add the eggs and stir in the remaining ingredients, including the toasted coconut. Divide evenly among muffin cups and bake at 350°F for about 20 minutes. Easy as that!

Sprinkle more coconut on top and fantasize about the salty ocean breeze in your hair and the hot sand between your toes.

What food makes you think about the beach?