Coconut Muffins
These Coconut Muffins are moist, fluffy, perfectly sweet, and infused with just the right amount of coconut flavor.
Ingredients
- 2 cupsall-purpose flour
- 1 cupsweetened coconut flakes (plus more for topping the muffins)
- ¾ cupgranulated sugar
- ¼ cuplight brown sugar
- 1 teaspoonbaking powder
- ¾ teaspoonbaking soda
- ½ teaspoonsalt
- 1 cuplite coconut milk
- ¼ cupvegetable oil (or other neutral tasting oil)
- 1 largeegg
- 1 teaspooncoconut extract
Directions
- 1
Preheat the oven to 425°F, and line a muffin tin with cupcake liners.
- 2
In a large bowl, whisk together the flour, coconut, sugar, brown sugar, baking powder, baking soda and salt.
- 3
In a separate bowl, combine the coconut milk, vegetable oil, egg and coconut extract.
- 4
Add the dry mixture to the wet mixture and stir until just combined.
- 5
Spoon the batter into the prepared muffin cups, filling each cup about ½ to ⅔ full.
- 6
Optional: sprinkle more shredded coconut on top of each muffin.
- 7
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for an additional 15 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- 8
Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
- 9
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