These Coconut Muffins are so good you are going to want to make them over and over again. They’re easy to make ahead of time and have them ready when you need them. These are great for brunch, or a snack, or a buffet.
The coconut extract adds tons of flavor to these soft and moist muffins. Kids and adults will love this simple muffin recipe.
If you want to make some muffins for yourself, bake sale, or even make for breakfast.
🍽️ Why You Will Enjoy This Recipe
- Freezer Friendly
- Delicious coconut flavor
I decided to use a couple of ingredients that we don’t normally cook with all the time are here. I thought it would be a fun twist!
Coconut – Coconut is the fruit of the coconut palm that is a brown outer shell and a white interior that we use here. It is found as dried unsweetened coconut flakes in the store. Coconuts lovers will love not only this recipe but the Coconut Shrimp as well.
Coconut Extract – This extract is used to highlight the coconut flavor in the muffins, just like you would use other ones in baking.
Not only do these taste incredible, but they also look gourmet! I love being able to make food at home that looks like it belongs in a bakery.
Step One: Mix the flour, sugar, baking powder, and salt in a large bowl. Set aside.
Step Two: Mix together the egg, milk, oil, and coconut extract in another bowl. Add the egg mixture into the flour mixture slowly. Be sure to stir after each addition.
Step Three: Place cupcake liners in a muffin tin and fill them until they are ¾ full with batter.
Step Four: Prepare the coconut topping by combining the coconut, oats, vanilla, brown sugar, and butter in a bowl. Blend well and cut in the butter like you would if you were making a pie crust
Step Five: Add one tablespoon of topping to each of the muffins—Bake at 350 degrees for 20 minutes. A toothpick should come out clean when inserted in the center. If the top gets too brown, cover it loosely with aluminum foil.
When the muffins are done, put them on a cooling rack and let them cool. Serve and enjoy!
They will last 4-5 days if they are correctly stored. That way, they’re available for those busy days when you don’t have time to cook breakfast or need a quick snack.
It’s crucial that the muffins have cooled all the way down before you put them away. If you don’t, you will end up with lots of moisture in the container, and they will end up soggy and unappealing.
The key to keeping the muffins their best is to make sure they are kept airtight. You can keep them on the counter or put them in the refrigerator.
Either way, it’s very important that the muffins are never exposed to heat from the stove, sunlight, or even your dishwasher. The heat will cause them to go bad much faster.
🌡️ Freezer-Friendly Instructions
These are amazing for freezing. I prefer to do a flash freeze first. I find that it keeps them from sticking, and overall it’s just a better result.
If you haven’t flash frozen anything before, it’s super easy! Just set the muffins on a cookie or baking sheet. Then put the entire pan in the freezer. Let the muffins freeze for 2-3 hours.
Then, remove the pan and put the muffins into gallon size freezer bags. It’s that simple! Download the FREE 2 Page Freezer Storage Times for more guidance and information. If you plan to make a batch of these or two, download the FREE FREEZER LABELS to keep track of what is in each bag along with the dates.
Note: Flash Freezing lets each muffin harden without touching any other one. It makes it much easier to remove from the Ziploc Bag without sticking to other muffins.
The easy muffins will last up to three months in the freezer. You can thaw them on the counter or put them in the fridge until they have defrosted. Toss them in the microwave for 15-20 seconds as well.
For best results, use rolled oats in the topping. They will give you that lovely crunch and taste great too. Plus, they just look gorgeous!
Now, if you don’t have rolled oats, you could get away with using minute oats, but the texture may be off a little.
They will still taste good. I would steer clear of steel-cut oats.
There are several options for making substitutions. I always enjoy recipes that can easily be made to fit into people’s diets. Here are some suggestions:
- Milk – Swap out the milk with any of your favorite milk substitutes. Almond milk, cashew milk, and coconut milk would all be great options.
- Egg – Swapping the egg is simple. Just use ¼ cup of any of the following: mashed banana, applesauce, or yogurt per egg.
- Flour – Using a gluten-free flour is a wonderful option as well. Make sure you use xanthan gum if the baking mix you use doesn’t have it in there already.
If you want to add some extra ingredients, go for it! Here are a few ideas you might want to try out:
- Blueberries – Add in ½ cup of fresh or frozen blueberries to the batter. Make sure to drain off any juice before adding them in so they are the right texture.
- Chocolate – If you are a chocolate fanatic, you can relate to wanting chocolate in all your sweets. 🙂 Chop up some of your favorites or add in some chocolate chips.
- Almonds – Crush up some almonds and add them to the topping. They go great with the coconut and oats and give a lovely crispy texture.
- Dried Cranberries – They will add a terrific color and some flavor too. Mix in ¼ – ½ cup of dried cranberries to the batter.
The options are endless! So don’t be afraid to try out several different ideas.
👩🍳 Recipe FAQs
Milk and oil are the two ingredients in this recipe that will help provide a rich, moist muffin. You will see other recipes use buttermilk, sour cream, and even yogurt for adding moisture.
Make sure to measure dry ingredients properly. You will find using too much flour or over-baking will result in dry muffins. Using the correct measuring cups for liquids and solids along is vital to perfect results.
Bring the ingredients to room temperature first. This allows the batter to be smooth which traps air and makes them rise so well.
If you over mix muffins, you will get dry and tough muffins that will cook unevenly.
Start off by spraying the muffin pan really good with non stick spray or shortening.
Just 2-5 minutes. If you wait longer, its will be mushy. If you remove too early, they might stick.
Put a toothpick or butter knife in the center and check. If it comes out with batter, you need more time. If it comes out with a little bit of crumbs, it is super close to being ready – maybe 1-2 more minutes. You want it to be clear but not overcooked.
More Muffin Tin Recipes
- muffin tin
- 2 cups Flour
- ½ cup Sugar
- 5 tsp Baking Powder
- ½ tsp Salt
- ⅔ cup Milk
- 1 Egg
- ⅓ cup Canola Oil
- ½ tsp Coconut Extract
- 1 cup Coconut dried, unsweetened
- ½ cup Oats
- 2 tsp Vanilla
- ½ cup Brown Sugar
- 3 tbsp Butter
- In a large bowl, combine the flour sugar, baking powder, and salt, and mix well.
- In another bowl, combine the milk, egg, oil, and coconut extract, and stir to blend.
- Add the four mixture into the dry ingredients, and little at a time, stirring well between additions, until all ingredients are well mixed.
- Line a muffin tin with cupcake liners, and fill ¾ full with the batter.
- In a separate bowl, add the dried coconut, oats, vanilla, brown sugar and butter, and blend well, cutting in the butter like you would for pie crust.
- Place about a tablespoon of the topping on each muffin, and bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean.
- If the topping seems to be getting too brown, loosely cover the muffins with aluminum foil, and continue baking until muffins are done.
- Remove from oven to a wire rack to cool completely.
- Serve when cool. Enjoy!
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