Double or Triple Coconut Muffins
Indulge in the ultimate tropical treat with these Double or Triple Coconut Muffins, a delectable bakery-style delight bursting with coconut flavor in every bite. Made with rich canned coconut milk, melted coconut oil, and tender shredded coconut, these muffins offer the perfect balance of moist texture and sweet, nutty aroma. For a show-stopping finish, a sprinkle of toasted coconut flakes adds a delightful crunch and irresistible visual appeal. Ready in just over 30 minutes and perfect for breakfast, snack time, or dessert, these muffins are a must-try for any coconut lover. Whip up a batch of this easy-to-follow recipe and enjoy a taste of the tropics all year round! Keywords: coconut muffins, tropical muffins, coconut milk recipes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.75 cups unsweetened shredded coconut
- 1 cups canned coconut milk
- 0.25 cups coconut oil (melted and slightly cooled)
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 0.5 cups toasted coconut flakes (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the sugar and shredded coconut until evenly mixed.
Add the coconut milk, melted coconut oil, eggs, and vanilla extract to the sugar-coconut mixture. Whisk until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops of the muffins with toasted coconut flakes for added texture and flavor.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins slightly warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 172.6 g | 863% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 339.5 g | 123% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 166.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 143 mg | 11% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1526 mg | 32% | |
*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.
