These Coconut Muffins smell and taste of delicious coconut, are delicate and tender, and are super easy to make. Coconut milk is added to the batter and sweetened shredded coconut is sprinkled on top of the perfect amount of coconut flavor.
These Coconut Muffins can be made with just one bowl and come together really quickly. They're the perfect recipe for a beginner or if you're just looking for something simple to make without creating a ton of dishes in the process.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Coconut Muffins
These Coconut Muffins smell and taste of delicious coconut, are delicate and tender, and are super easy to make. Coconut milk is added to the batter and sweetened shredded coconut is sprinkled on top of the perfect amount of coconut flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
Ingredients
- 240 grams (2 cups) flour
- 2 tsp baking powder
- ¼ tsp salt
- 198 grams (1 cup) sugar, plus more for topping
- 3 oz (6 tbsp) unsalted butter, melted
- 2 eggs
- 241 grams (1 cup) coconut milk
- 42 grams (½ cup) sweetened flaked coconut, plus more for topping
Instructions
- Preheat your oven to 375º F. Prepare a muffin pan with muffin liners.
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In a large bowl, whisk the melted butter, eggs, coconut milk, and coconut. Add in the flour, baking powder, salt, and sugar and continue to mix on low just until combined.
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Scoop the batter into 12 muffins liners or 6 jumbo liners, so that each liner is about ¾ full. Sprinkle the top of each muffin with sugar and more coconut.
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Bake muffins for 15-20 minutes or until they are slightly golden and the coconut topping has started to toast. Let muffins cool slightly on a cooling rack. Enjoy!
Notes
- These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
- If you want them to have a little more of a crunch, you can substitute the sweetened flaked coconut for unsweetened flaked coconut.
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