Ingredients
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup coconut milk
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
Instructions
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin.
- In a bowl, whisk together flour, shredded coconut, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs and mix with coconut milk, oil or butter, vanilla, and coconut extract.
- Combine wet and dry ingredients, mixing gently until just combined.
- Divide batter evenly into muffin cups, filling 3/4 full.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a rack to cool completely.
Notes
- Do not overmix to keep muffins light and fluffy.
- Use coconut milk for best flavor, but regular milk works as a substitute.
- Add extra shredded coconut on top before baking for texture.
- Ensure baking powder is fresh for proper rise.
- Store properly to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
