Coconut Muffins

(12 servings)

  • 1 cup shredded sweetened coconut
  • 2 cups + 2 Tablespoons all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup cooking oil or melted butter
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon grated lemon zest (optional)
  • 1/4 teaspoon coconut extract (optional)
As of September 2013, I made some adjustments to this recipe (reflected in ingredients above). I made it once as submitted and found it decent, but not very impressive. The second attempt made a much better muffin. Here's what I changed: 1) I added vanilla and lemon zest; 2) I augmented the coconut flavor with coconut extract and increased the amount of sugar; 3) I increased the number of eggs for a less crumbly muffin; and 4) I specified that the shredded coconut should be pulsed in the food processor. That 4th change was key. If you don't pulse the coconut, you get a fibrous texture in the muffin. With those changes, this is a fine little muffin. It's great on it's own, but even better warmed up with a pat of butter. (Recipe submitted in 2003. It was tested and photographed in September 2013.)

Coconut Muffins

How To Make Coconut Muffins

First, pulse the shredded coconut in a food processor until it's just slightly more crumbly than flour.

In a medium bowl, sift together dry ingredients (flour, baking powder, sugar and salt). Mix in lemon zest and shredded coconut. Set aside.

In a small bowl, beat together eggs, milk, oil (or butter), vanilla and coconut extract. Add egg mixture at once to dry ingredients.

Stir mixture only until the dry ingredients are moistened. The batter will be lumpy.

Spoon into lightly greased muffin tin, filling each cup two-thirds full. Bake in a 375 degree oven for 18 to 22 minutes, or until golden brown.

Coconut Muffins

Cooking Note From Mr Breakfast:

For the muffins seen here, I opted to use melted butter instead of oil. I also topped them with a bit of coconut streusel (sprinkled over each muffin before they went in the oven).

Coconut Streusel Topping:

- 1/4 cup sweetened shredded coconut
- 1/4 cup all-purpose flour
- 1 Tablespoon sugar
- 3 Tablespoons softened butter
- 3 Tablespoons chopped pecans

Mix thoroughly and scatter randomly over each muffin.

Koo-koo for coconut? These muffins should hit the spot. Makes 12. Be sure to use sweetened coconut.

Mr Breakfast would like to thank muffin for this recipe.

Recipe number 770. Submitted 1/12/2003.