Coconut Muffins
Treat yourself better in the morning with these amazing coconut muffins. They are fluffy and tender and full of tropical coconut flavor.
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Servings: 12 muffins
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon (6g) baking powder
- 1 teaspoon (6g) baking soda
- 1/2 teaspoon (3g) salt
- 2 large eggs room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (1/2 stick/56g) unsalted butter, melted and cooled
- 1 cup (240ml) full fat coconut milk
- 1/4 cup (60ml) coconut oil
- 1 teaspoon (5ml) coconut extract substitute with vanilla extract
- 1 cup (100g) sweetened shredded coconut, plus 1/4 cup for topping
Instructions
- Preheat oven to 350ºF/175ºC. Grease a muffin pan or line with paper liners.
- In a large bowl whisk together flour, baking powder, and baking soda. Set aside.
- In a medium bowl whisk together eggs and sugar until well combined. Add in melted butter and coconut oil until fully incorporated. Whisk in coconut milk and coconut extract until combined and no streaks of flour remain visible. Stir in shredded coconut.
- Divide batter evenly into muffin cups and sprinkle the top with additional shredded coconuts. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Muffins are served best the same day they are made, but can be kept in an airtight container in the fridge for up to 3 days and stays up to 2 months if freeze.
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