Description
Delightfully moist and fluffy coconut muffins bursting with rich coconut flavor, perfect for breakfast or a sweet snack. These easy-to-make muffins combine the subtle sweetness of coconut flakes with a hint of coconut extract, creating a tropical treat that’s sure to please.
Ingredients
Wet Ingredients
- 1 large egg (beaten)
- 1 large egg white
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
Dry Ingredients
- ¾ cup granulated sugar
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoons kosher salt
- ½ cup sweetened coconut flakes (plus more for topping)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees F (204 degrees C). Line a standard 12-cup muffin pan with muffin liners or grease the pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the beaten egg, egg white, buttermilk, vegetable oil, vanilla extract, and coconut extract until well combined and smooth.
- Prepare Dry Ingredients: In a separate large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently mix the batter just until combined; be careful not to overmix, as the batter will be thick and a little lumpy.
- Fold in Coconut Flakes: Carefully fold in ½ cup of sweetened coconut flakes into the batter to evenly distribute the coconut flavor.
- Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full. Sprinkle additional coconut flakes on top of each muffin for added texture and flavor.
- Bake: Place the muffin pan in the preheated oven and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Be careful not to overmix the batter to keep muffins tender and fluffy.
- Using fresh coconut flakes adds the best flavor, but sweetened coconut flakes work well too.
- If you prefer a less sweet muffin, reduce the granulated sugar slightly.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For longer storage, freeze muffins in a sealed container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
