Coffee Coconut Muffins
Elevate your morning routine with these irresistibly moist and flavorful Coffee Coconut Muffins, a delightful fusion of bold coffee and tropical coconut. Perfect for breakfast or a midday pick-me-up, these muffins combine the richness of full-fat coconut milk, the subtle crunch of unsweetened shredded coconut, and the deep, aromatic notes of brewed coffee for a treat that’s both indulgent and energizing. Topped with sweetened coconut flakes for a touch of extra texture, these muffins are quick and easy to make, with just 15 minutes of prep time and a satisfying 20-minute bake. Whether served warm or stored for on-the-go snacking, these coffee coconut muffins are guaranteed to please.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsweetened shredded coconut
- 0.5 cups brewed coffee (strong, cooled)
- 0.5 cups coconut milk (full-fat)
- 0.25 cups vegetable oil
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 0.25 cups coconut flakes (sweetened, optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and shredded coconut until well combined.
In a separate medium bowl, combine the cooled coffee, coconut milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops with sweetened coconut flakes for added texture and flavor.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 173.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 126 mg | 10% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1166 mg | 25% | |
*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.
