Coconut Muffins

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

• Easy
• Quick
• Freezer Friendly
• Delicious coconut flavor
• Homemade

🥥 Ingredients 

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.

🍽️ Instructions 

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!

🍴 Storage

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. 

Best Oats

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. 

🥄 Substitutions

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. 

🥣 Variations

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. 

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