Coconut Cream Muffins
Indulge in the tropical flavors of these moist and fluffy Coconut Cream Muffins, the perfect treat for breakfast, brunch, or an afternoon snack. Bursting with the richness of coconut milk and sweetened shredded coconut, these muffins offer a delightful balance of sweetness and lightness in every bite. Made with just a handful of pantry staples and ready in under 35 minutes, they’re an easy yet impressive bake for any occasion. A touch of vanilla and optional coconut extract enhances their fragrant aroma, while a dusting of powdered sugar adds a touch of elegance to the golden tops. Serve them warm or at room temperature, and let these muffins transport you to a sunny island getaway with every bite! Keywords: coconut cream muffins, tropical muffin recipe, easy coconut muffins, quick muffin recipe, coconut dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Shredded sweetened coconut
- 0.75 cups Coconut milk
- 0.5 cups Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Coconut extract (optional)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and shredded sweetened coconut until well combined.
In a separate medium bowl, whisk together the coconut milk, vegetable oil, eggs, vanilla extract, and coconut extract (if using).
Create a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Divide the batter evenly across the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Once cooled, lightly dust the tops with powdered sugar for an elegant finish.
Serve and enjoy your Coconut Cream Muffins, either warm or at room temperature!
Nutrition Facts
Calories |
3507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1724 mg | 75% | |
| Total Carbohydrate | 496.2 g | 180% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 266.4 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 125 mg | 10% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
