Vanilla and Coconut Muffins
Delight your taste buds with these tender, golden-brown Vanilla and Coconut Muffins, a perfect pairing of classic vanilla richness and tropical coconut flavor. These easy-to-make muffins come together in just 15 minutes of prep time, using pantry staples like all-purpose flour, sugar, and baking powder, alongside unsweetened shredded coconut for that irresistible texture and hint of sweetness. Each bite offers a moist, fluffy center, enhanced by the warm aroma of vanilla and the subtle crunch of coconut in every crumb. Customize them with a sprinkle of extra coconut on top for a gorgeous presentation. Whether enjoyed as a quick breakfast, a mid-day snack, or a dessert, these perfectly portioned muffins are ideal for home bakers looking for a fuss-free, crowd-pleasing treat.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Granulated sugar
- 50 grams Unsweetened shredded coconut
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 2 units Large eggs
- 120 milliliters Milk
- 80 milliliters Vegetable oil (or melted butter)
- 2 teaspoons Vanilla extract
- 10 grams Optional: Extra shredded coconut for topping
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt until well combined.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
If desired, sprinkle a small amount of shredded coconut on top of each muffin for decoration.
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 muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 9.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 66 mg | 1% | |
*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.
