If you’re craving a little tropical sunshine in your baking, these Coconut Muffins are exactly what you need. Imagine biting into a tender, moist muffin bursting with the rich, nutty flavor of shredded coconut and a hint of vanilla. They’re sweet but not overpowering, with a soft crumb thanks to the creamy coconut milk and melted butter. Perfect for breakfast, brunch, or an afternoon snack, these muffins are a delightfully simple way to bring a bit of island flair to your day.
Why You’ll Love This Recipe
What makes these muffins so special is their wonderful texture and flavor balance. The shredded coconut provides a satisfying chewiness and tropical taste, while the coconut milk adds moisture and richness without heaviness. Plus, they come together quickly with everyday ingredients and bake up beautifully golden and fragrant. Whether you’re serving guests or just treating yourself, these muffins are sure to please.
Ingredients
Tip: you can find a full list of ingredients and measurements in the recipe card below.
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4 large eggs
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2 cups granulated sugar
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½ cup unsalted butter, melted
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1 cup coconut milk
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1 teaspoon vanilla extract
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2½ cups sweetened shredded coconut
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1 cup all-purpose flour
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1 tablespoon baking powder
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Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners to make removal easy.
In a large bowl, beat together the eggs and sugar until the mixture becomes pale and creamy. This aeration is key to a light texture.
Gradually add the melted butter, coconut milk, and vanilla extract to the eggs and sugar, stirring gently to combine.
In a separate bowl, mix the shredded coconut, flour, baking powder, and salt. This dry mix ensures even distribution of leavening and coconut.
Carefully fold the dry ingredients into the wet mixture until fully incorporated. Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake for 20 to 25 minutes, until the tops turn a lovely golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking.
Variations
Add a handful of chopped macadamia nuts or walnuts for crunch. Swap half the shredded coconut for unsweetened to reduce sweetness if preferred. For a citrusy twist, fold in a teaspoon of lime or orange zest. You can also drizzle a simple glaze of powdered sugar and coconut milk for extra indulgence.
Heating and Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag or container for up to 2 months. Thaw at room temperature or warm briefly in the microwave before serving for a freshly baked feel.
10 Frequently Asked Questions
Can I use canned coconut milk?
Yes, canned coconut milk works best for richness. Shake it well before measuring.
Are these muffins gluten-free?
No, this recipe uses all-purpose flour. Substitute with a gluten-free flour blend to make it gluten-free.
Can I use unsweetened shredded coconut?
You can, but the muffins will be less sweet. You might want to add a little more sugar.
How do I prevent the muffins from sticking?
Grease the muffin tin well or use paper liners.
Can I make this recipe dairy-free?
Yes, use a dairy-free butter substitute or coconut oil.
How long will these muffins stay fresh?
They’re best eaten within 3 days but freeze well for longer storage.
Can I add other flavors?
Absolutely! Try adding chocolate chips or a sprinkle of cinnamon.
What size muffin tin should I use?
A standard 12-cup muffin tin works perfectly.
Can I make mini muffins?
Yes, adjust baking time to about 12-15 minutes for mini muffins.
How do I reheat the muffins?
Warm in the microwave for 15-20 seconds or in a low oven for 5 minutes.
Print
Irresistibly Moist Coconut Cookies: A Tropical Treat You’ll Adore
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Delight in these moist and flavorful Coconut Muffins, packed with shredded coconut and made tender with coconut milk. An easy recipe perfect for breakfast or snack time, baked to golden perfection.
Ingredients
4 large eggs
2 cups granulated sugar
½ cup unsalted butter, melted
1 cup coconut milk
1 teaspoon vanilla extract
2½ cups sweetened shredded coconut
1 cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease or line muffin tin.
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Beat eggs and sugar until pale and creamy.
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Stir in melted butter, coconut milk, and vanilla extract.
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In a separate bowl, mix shredded coconut, flour, baking powder, and salt.
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Fold dry ingredients into wet until combined.
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Spoon batter into muffin tin, filling ¾ full.
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Bake 20–25 minutes until golden and a toothpick comes out clean.
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Cool 5 minutes in pan, then transfer to rack.
Notes
- Use canned coconut milk for best moisture.
- Do not overmix batter.
- Store muffins airtight at room temp or freeze.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
