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
-
Preheat oven to 350°F (175°C). Grease or line muffin tin.
-
Beat eggs and sugar until pale and creamy.
-
Stir in melted butter, coconut milk, and vanilla extract.
-
In a separate bowl, mix shredded coconut, flour, baking powder, and salt.
-
Fold dry ingredients into wet until combined.
-
Spoon batter into muffin tin, filling ¾ full.
-
Bake 20–25 minutes until golden and a toothpick comes out clean.
-
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