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Coconut muffins served on a plate
Soft and fragrant homemade muffins with shredded coconut

Soft Coconut Muffins

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Shredded coconut adds not only flavor but also an exciting texture to the batter. Since coconut is fiber-rich and absorbs moisture, it's important that the batter isn't too dry. This recipe compensates for the coconut's absorbency with extra butter and milk, resulting in a juicy and fragrant muffin.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 230 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper liners
  • Two bowls

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nut (Coconut)

Instructions

1 ✓

Preheat the oven to 350°F (180°C) and line the muffin tin.

Tip: Always start by turning on the oven so the batter meets a stable temperature.
2 ✓

Mix the dry ingredients (flour, sugar, coconut, baking powder, salt).

Tip: Don't forget the salt; it enhances the sweet flavors.
3 ✓

Whisk together the eggs, milk, melted butter, and vanilla.

Tip: The butter should be liquid but not hot, so it doesn't cook the eggs.
4 ✓

Fold the wet ingredients into the dry ones just until the flour disappears. Do not overmix!

Tip: Lumpy batter is the secret to good muffins (less gluten development).
5 ✓

Fill the liners (3/4 full) and bake for 20-25 minutes (toothpick test).

Tip: The batter rises during baking, so leave room for it.

Recipe FAQ

Why are the muffins dry?
The coconut might have been too dry, or you overbaked them. Try taking them out 5 minutes earlier next time.

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 cup Shredded Coconut
  • 2 1/2 tsp Baking Powder
  • 2 large Eggs
  • 2/3 cup Milk
  • 6 tbsp Unsalted Butter (melted)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt