Buko Pandan Muffins

Buko pandan muffins are a unique, flavorful, and the best part, a fun, green color! These muffins are the perfect breakfast or snack to satisfy the pastry craving while adding in unique tropical flavors. These are one of my favorite muffins I have ever made, and if you enjoy coconut or tropical flavors, you are bound to love these too!

What is Buko Pandan? 

Buko means young coconut. Pandan is a leaf that has a floral, nutty taste. The two items paired together are just the perfect combination. Buko pandan is a chilled Filipino dessert made with shredded buko pieces, pandan jellies, and a mix of coconut milk and sweetened condensed milk. Some also add in tapioca pearls, palm fruit, and coconut jellies as well. It is a delicious, refreshing dessert that is great for warm days. 

Why you need to make Buko Pandan Muffins

Whether you are already a fan of buko pandan or have never tried it before, you need to try this muffin recipe. Not only is it quick and easy to make, it is delicious. These are great to bring to a brunch with friends or family, or your next Filipino party. They are also great to save for yourself when you want a sweet breakfast with your coffee or tea. They are different from the common muffins you can find at any bakery. So, make and share these to impress others with some new flavors. 

Ingredients:

• Buko Pandan Extract: This is going to be the star of the show. It is what is going to give that buko and pandan flavor and, of course, the green color. If you cannot get this extract, you can also make it at home with pandan leaves. 

• Coconut Milk: This will really bring out the coconut flavor rather than use regular milk. 

• Muffin Batter Ingredients: Flour, sugar, salt, eggs, baking powder, greek yogurt, and oil

• Coconut Strudel Topping: Melted butter, coconut flakes, flour, and sugar

Instructions: 

• Make the strudel: Mix together your coconut flakes, flour, sugar, and melted butter until you have strudel like consistency. Set aside while we make the muffin batter. 

• Make the muffin batter: Mix all your wet ingredients together along with the sugar until combined. In a separate bowl, combine the flour, salt, and baking powder. Then add the dry ingredients into the wet mixture a little at a time until all combined. Be sure to not over mix. Just for in the dry ingredients until resolved then stop mixing. 

• Assemble the Muffins: Place the batter evenly into lined muffin trays. Once the batter has been divided evenly, crumble a little of the strudel on each muffin. 

• Cook the Muffins: Bake the muffins in the oven for about 30 minutes or until the center is done. (Check it by inserting a toothpick in the center of the muffin. If the toothpick comes out clean, they are done!

Notes 

Do not over mix. Over mixing leads to the batter drying out leaving you with crumbly, dry muffins. You want a nice, moist texture. 

Using greek yogurt helps keep the muffins more moist. If you don’t have greek yogurt, you can also use sour cream or add more oil. 

The muffins freeze nicely. Wrap them individual in clear wrapping, then place in a Ziploc bag or a freezer safe container. To thaw, leave out at room temperature until defrosted, and heat up in the microwave before eating. 

These are the perfect unique muffins to bring to a work gathering, brunch with friends, Filipino party, or save for your breakfasts for the week. The buko and pandan combination is such a delectable flavor that you will be wanting more of once you try it. I hope you enjoy this recipe!