Kokomaté Muffins

Baking With Loose Leaf Tea - Kokomaté Muffins
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 1 stick butter room temperature
  • ¾ cup milk
  • ¼ cup white chocolate chips (optional)
  • Heat Your Oven To 325º F
  • Mix up your dry ingredients (the stuff in the jar)
  • Thouroughly mix in your butter and milk
  • Spoon batter into greased muffin tin and bake for 10 minutes


Smells so good, I could eat it. Muffins. I can eat muffins. Kokomate muffins! White chocolate goes well with coconut and cinnamon. Perfect. Taking very few trips to the store is my motto. Even in the most extreme baking moods. Therefore, all ingredients were something I already had on hand.Simply preheat the oven to 325. In no particular order, throw all dry ingredients into a mixing bowl (minus the chocolate chips). Next up, use two forks to cut in the butter. If that sounds odd, you’ve never cut in butter. That’s ok. Just slice it into thin little pieces, drop it in the bowl, and mash it into the dry ingredients with the prongs of the forks. It’ll start looking like clumpy sand. And now you’re a butter cutting champ. Milk comes next. 2%, skim, whatever. Stir it all together and pour in the chips. White chocolate & as many/little as you want. Your eyeballs work as great measuring tools. Spoon that gooey goodness into muffin tins & slide them on into the oven for 10-12 mins. Viola – Kokomate Muffins Complete!

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