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Coconut Muffins

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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.

  • Author: Marisa Guerra
  • 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
  • 1/4 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 (1/2 cup) sweetened flaked coconut, plus more for topping

Instructions

  1. Preheat your oven to 375º F. Prepare a muffin pan with muffin liners.

  2. 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.

  3. 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.

  4. 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.

Find it online: https://marisabakes.com/2019/06/21/coconut-muffins/