Treat yourself better in the morning with these amazing coconut muffins. They are fluffy and tender and full of tropical coconut flavor.
When it comes to baking ideas, I think of the recipes (like cake) that need to be well-prepared and also require a long baking time. I’ve usually planned ahead of what I would want to make and fill up what I need in a grocery run. I love things being ready, that’s when I would not make any substitution for what’s missing before baking. Am I the only one to do this way? However, there are times that you unexpectedly have a craving for something quick and easy and you just want to spend a shorter time in the kitchen, so here is the muffin recipe. For me, muffins require a little effort to whip it up, but the result is irresistible.
MUFFINS THAT HAVE A RICH COCONUT FLAVOR
Hey coconut lovers, I got these dreamy coconut-y muffins just for you!
I said they are dreamy because it’s all about coconut. I use full fat coconut milk (or coconut cream) to make these muffins moist and rich. I also use sweetened shredded coconut to add extra coconut flavor on the inside and on the muffin tops and thanks to the shredded coconut, these muffins have the texture of chewiness in the middle and crunch on top. This recipe yields rich coconut-flavored muffins so a tablespoon of coconut extract will help to give a subtle coconut-y smell, however feel free to substitute with vanilla extract if you don’t have it on hand.
TIPS TO PERFECT COCONUT MUFFINS
I prefer muffins to not be too dry so I add coconut oil to keep them moist and tender. You can replace it with canola oil, light olive oil or any type of light-flavored oil.
These coconut muffins are served best the same day they are made but you can keep them in an air-tight container which allows a little air to seep in and moisture to seep out, so muffins can stay fresh for up to 3 days. However, you can freeze them if you wish muffins to stay longer, up to 2 months.
Muffins will rise into normal muffin sizes during the baking process so make sure you fill the muffin tins about two-thirds.
You can also use the ice cream scoop to measure the amount of batter put in muffin. I usually put one and 1/3 scoop of batter for each muffin so they rise to the height as desired.
Craving for more? Try these muffins recipes:
- 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
- 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.