Coconut Muffins
Whip up this homemade coconut muffins recipe. There are tons of flavor are in these light and fluffy tropical muffins that are great for breakfast, mid-day snack, or a dessert.
Servings 12 muffins
Calories 283kcal
Equipment
- muffin tin
- Mixer
Ingredients
- 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
Topping
- 1 cup Coconut dried, unsweetened
- ½ cup Oats
- 2 tsp Vanilla
- ½ cup Brown Sugar
- 3 tbsp Butter
Instructions
- 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.
Topping
- 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!
Notes
Freezer Friendly: Freeze these muffins if you don't eat them all right away. Flash freeze and then place in a freezer safe Ziploc bag.
Measuring: Make sure to measure the dry and wet ingredients properly as baking you can't improvise very easily.
Doubling: Feel free to double this recipe - Since they freeze so well, it is great to make some for the next few weeks.
Meal Prep: They will last 4-5 days if they are correctly stored. Then they are available for those busy days when you don't have time to cook breakfast or need a quick snack.
When Are Muffins Done: 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.
Dry Muffins: Make sure to measure dry ingredients properly. You will find using too much flour or over baking can cause dry muffins.
Nutrition
Serving: 1muffin | Calories: 283kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 147mg | Potassium: 272mg | Fiber: 2g | Sugar: 20g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 2mg