Coconut Muffins Recipe

🥥 Coconut Muffins Recipe

🧁 Yield: 12 regular muffins

⏱ Prep time: 10 mins | Bake time: 20–25 mins

🧾 Ingredients:

Dry:

• 1¾ cups (220g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet:

• ½ cup (115g) unsalted butter (softened)
• ⅔ cup (130g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional but boosts coconut flavor)
• ¾ cup (180ml) coconut milk (or regular milk)
• 1 cup (75g) shredded coconut (sweetened or unsweetened – your choice)

Optional Topping:

• ¼ cup extra shredded coconut
• Sprinkle of coarse sugar or turbinado sugar for crunch

🔥 Instructions:

1. Preheat your oven to 180°C / 350°F.
   Line a muffin tin with paper liners or lightly grease.
2. Mix dry ingredients:
   In a bowl, whisk together:
   
   • Flour
   • Baking powder
   • Baking soda
   • Salt
4. Cream butter and sugar:
   In a separate large bowl:
   
   • Beat butter and sugar until light and fluffy (2–3 minutes with a hand mixer).
6. Add eggs & flavorings:
   
   • Add eggs one at a time, beating well.
   • Stir in vanilla and coconut extract.
8. Add milk and dry mix:
   
   • Add half the dry ingredients → mix gently.
   • Add coconut milk → stir.
   • Add remaining dry ingredients → mix just until combined.
10. Fold in shredded coconut:
    
    • Don’t overmix! Just enough to evenly distribute.
12. Scoop into muffin tins:
    
    • Fill each cup about ¾ full.
    • Sprinkle with extra coconut and sugar (optional but beautiful!).
14. Bake:
    
    • Bake 20–25 minutes until golden brown and a toothpick comes out clean.
16. Cool & serve:
    
    • Let cool in the pan 5 minutes, then transfer to a wire rack.

💡 Tips & Variations:

• Use toasted coconut for even more flavor.
• Add a handful of white chocolate chips or pineapple bits for a tropical twist.
• Swap coconut milk with buttermilk or almond milk if preferred.
• Muffins freeze beautifully for up to 2 months.

Would you like a gluten-free or vegan version of this coconut muffin too?