Coconut Muffins

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup shredded coconut (sweetened or unsweetened)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup coconut milk (or regular milk)
• 1/2 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional, for stronger coconut flavor)
• 1/4 cup shredded coconut (for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
3. In another bowl, beat the eggs, coconut milk, oil (or melted butter), vanilla extract, and coconut extract until well combined.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Sprinkle the extra shredded coconut on top of each muffin.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips

• Add chocolate chips, pineapple chunks, or chopped nuts for extra flavor.
• Toast the coconut topping before adding for a richer taste.
• Store muffins in an airtight container for up to 3 days.

Nutrition (Approximate per muffin)

• Calories: 210
• Carbohydrates: 27 g
• Fat: 10 g
• Protein: 3 g

Conclusion

These coconut muffins are soft, moist, and full of tropical coconut flavor. They’re perfect for breakfast, snacks, or with a cup of coffee or tea.