Coconut muffins are moist muffins that are bursting with coconut flavor. These easy muffins make a quick breakfast and take just 30 minutes to make!
Muffins make a great breakfast or snack! These coconut muffins are moist muffins that sweet coconut flavor.
The muffins keep well, and they are great for breakfast prep, packing in lunches, or as a quick after school snack.
And they’re so quick and easy to make! The muffins take just 30 minutes, so you can whip up a batch any time you’d like.
Ingredient notes and substitutions
- Buttermilk: I recommend using whole milk buttermilk because there isn’t a lot of oil in this recipe. Using buttermilk with more fat in it will give you softer muffins. You can make your own buttermilk substitute.
- Vegetable oil: Or a similar neutral oil.
- Coconut flavor: If you’d like stronger coconut flavor, you can use all coconut flavor in place of the vanilla or use 1 teaspoon of coconut flavor and 1/2 teaspoon of vanilla.
- Flour: It’s important to properly measure the flour to avoid dry, heavy muffins. Weighing the flour is the most accurate method of measuring it. You can also sift or stir the flour to break it up and then lightly spoon it into the measuring cup and level. Avoid packing the flour.
How to make coconut muffins
Step 1: Preheat oven to 400 degrees F. Line a standard muffin pan with 12 muffin liners or grease the pan well.
Step 2: Whisk together egg, egg white, buttermilk, oil, vanilla extract, and coconut extract in a medium bowl.
Step 3: In a separate large bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
Step 4: Pour wet ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
Step 5: Fold in coconut flakes.
Step 6: Spoon batter into prepared muffin pan until each cup is ⅔ full. Sprinkle some additional coconut flakes over top.
Step 7: Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Recipe Tips!
- Mixing: It’s important to mix by hand and avoid overmixing. Overmixing will give you dense, heavy muffins.
- Make-ahead: These muffins are delicious right out of the oven, but they’re even better the next day! They become more flavorful and more moist as they sit.
Storage
Store any leftover coconut muffins in an airtight container at room temperature. The muffins will keep for up about 3-4 days when properly stored.
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Coconut Muffins
Equipment
- Muffin tin
Ingredients
- 1 large egg beaten
- 1 large egg white
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¾ cup granulated sugar
- 2 ¼ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoons kosher salt
- ½ cup sweetened coconut flakes plus more for topping
Instructions
- Preheat oven to 400 degrees F. Line a standard muffin pan with 12 muffin liners or grease the pan well.
- Whisk together egg, egg white, buttermilk, oil, vanilla extract, and coconut extract in a medium bowl.1 large egg, 1 large egg white, 1 cup buttermilk, 2 tablespoons vegetable oil, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
- In a separate large bowl, whisk together sugar, flour, baking powder, baking soda, and salt.¾ cup granulated sugar, 2 ¼ cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoons kosher salt
- Pour wet ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
- Fold in coconut flakes.½ cup sweetened coconut flakes
- Spoon batter into prepared muffin pan until each cup is ⅔ full. Sprinkle some additional coconut flakes over top.
- Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Notes
- Buttermilk: I recommend using whole milk buttermilk because there isn’t a lot of oil in this recipe. Using buttermilk with more fat in it will give you softer muffins. You can make your own buttermilk substitute.
- Vegetable oil: Or a similar neutral oil.
- Coconut flavor: If you’d like stronger coconut flavor, you can use all coconut flavor in place of the vanilla or use 1 teaspoon of coconut flavor and 1/2 teaspoon of vanilla.
- Flour: It’s important to properly measure the flour to avoid dry, heavy muffins. Weighing the flour is the most accurate method of measuring it. You can also sift or stir the flour to break it up and then lightly spoon it into the measuring cup and level. Avoid packing the flour.
- Nutritional values are estimates.
Nutrition
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Comments & Reviews
Gina says
I love coconut cake, coconut ice cream, coconut water, etc., so when I came across this recipe I had to try it. They were moist with great coconut flavor. I will also be making them again.
Kate says
Thank you!
Vicki Skonieczny says
These coconut muffins are amazing!! The rise on them is like nothing I have ever seen before…..so huge and fluffy. They are soft, moist and delicious. I used all coconut extract because we all love coconut and these did not disappoint. Definitely making these again. Thanks:)
Kate says
Thank you so much!