Coconut Muffins
These Soft & Fluffy Coconut Muffins are lightly sweet, super tender, and perfect for a cozy morning with coffee. They're easy to make, require minimal fuss, and stay soft for days.
Ingredients
Dry Ingredients
- 2 cups All purpose flour Spoon flour into the cup and level off.
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda Add a pinch.
- 1/2 teaspoon Salt
- 1/2 cup Sugar Regular white sugar works great.
Wet Ingredients
- 2 large Eggs Whisk together with sugar.
- 1/2 cup Melted butter Can substitute with neutral oil.
- 1/2 cup Buttermilk or plain yogurt Thin with a splash of milk.
- 1 teaspoon Vanilla extract
- 1 cup Shredded coconut Sweetened or unsweetened.
- optional Coconut extract Use sparingly if desired.
- optional Chocolate chips A handful can be added.
- optional Lime zest For added flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In one bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs and sugar until lighter in color. Then, mix in the melted butter, buttermilk, and vanilla.
- Pour the wet mixture into the dry ingredients, add the shredded coconut, and fold gently until no dry flour remains. The batter should be lumpy.
- If using, stir very dry shredded coconut into the wet ingredients and let it sit for 3 minutes for extra tenderness.
Baking
- Line a standard 12-cup muffin pan with paper liners or grease it well.
- Fill each muffin cup about 3/4 full with batter.
- Bake at 425°F for 5 minutes, then reduce the heat to 350°F without opening the oven door, and continue baking for another 12 to 15 minutes.
- Check for doneness: the tops should be set and lightly golden, a toothpick should come out clean or with a few moist crumbs, and the muffins should spring back when touched.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a rack.
Notes
For storage, keep in an airtight container at room temperature with a paper towel to absorb moisture for up to 3 days. Can be refrigerated but will dry out, so warm in the microwave for a few seconds before eating. Freezes well for up to 2 months.