Coconut muffins are a delightful treat, offering a moist texture and a subtle coconut flavor. Here's a simple recipe that showcases the tropical taste of coconut:
Coconut Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk (whole milk or 2% is best)
- 1/2 cup coconut milk (canned, full-fat, or light)
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
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Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, shredded coconut, granulated sugar, brown sugar, baking powder, baking soda, and salt.
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Prepare the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, coconut milk, and vanilla extract until smooth and well combined.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. The batter should be slightly lumpy. If using, fold in the chopped nuts or chocolate chips.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- For extra coconut flavor and texture, you can sprinkle some additional shredded coconut on top of the muffins before baking.
- To enhance the tropical flavor, consider adding a bit of finely chopped pineapple or a splash of rum extract.
These coconut muffins are perfect with a cup of tea or coffee, or simply enjoyed on their own. Enjoy!
