This small batch of coconut muffins is so perfect for brunch or a breakfast treat! Toasted coconut in a light and fluffy muffin can take you to paradise in a minute! The recipe makes just 4 muffins, but can be doubled to serve more.
Double Coconut Muffins
When a muffin rises this high and has a perfect dome on top, you know you’re in for a treat! I love that this muffin has coconut shreds in the batter that stay soft, and also has crisp pieces of coconut on top for that toasted coconut crunch we all love. This muffin is for real coconut lovers only! It’s made with coconut oil, coconut milk, and shredded coconut! It’s a triple coconut muffin, essentially. I couldn’t pack in any more coconut flavor if I tried!
Coconut muffins are what I make when I have a leftover bag of shredded coconut flakes in my pantry from making my Chocolate Cherry Coconut Bars. Since my recipes are small-batch, we’ll hardly ever use an entire bag of coconut in a recipe. Actually, I can’t think of many recipes that use an entire bag of coconut, can you? So, next time you have leftovers, pour itinto a mason jar, and save it for these muffins.
All of my muffin recipes make a small batch of muffins, which is typically between 4 and 6 muffins. My small batch blueberry muffins are perfect when you want a weekend treat, but don’t have a ton of blueberries. Similarly, these coconut muffins use the last of the bag of coconut in your pantry. You can always double the recipe, but you must follow the recipe exactly.
The ingredients for these muffins are so simple that you probably already have everything in your pantry!
- Coconut Oil. We need virgin coconut oil that really smells like coconuts. It’s solid at a cold temperature, but must be melted before baking with, however.
- Coconut Milk. Canned light coconut milk is best here. It’s okay if some lumps of fat get in the mix, but try to shake or stir the can before measuring out.
- Granulated Sugar.
- Egg. One whole large egg–both egg yolk and egg white!
- All-Purpose Flour.
- Baking Powder.
- Shredded Coconut. You can use sweetened shredded coconut flakes, like I do, or if you want to keep the sugar low, use unsweetened. Just keep an eye as they bake, because different sizes of flakes can toast at different rates.
How to make coconut muffins:
- Gather all ingredients, and preheat the oven to 375-degrees. Ensure you have an oven rack in the center position. Place 4 paper liners in 4 cups in a muffin pan.
- In a small microwave-safe bowl (you can use a small saucepan, too), add the coconut oil, coconut milk, and sugar. Melt everything together in the microwave until the oil is completely melted and any lumps from the coconut milk have dissolved. Whisk to dissolve the sugar.
- Next, whisk together everything very well, and then add the egg. Whisk until homogenous.
- Finally, sprinkle the flour, baking powder, salt and coconut on top, and stir to combine.
- Divide the mixture between the 4 muffin liners, and sprinkle 1 tablespoon of coconut on top of each.
- Bake for 20 minutes, or until a toothpick tester comes out clean with only moist crumbs clinging to it.
The way the coconut on top of these muffins gets toasted and golden brown gives me life! There’s nothing I’d rather eat while sipping coffee or tea in the morning.
Do I have to use canned coconut milk for these muffins?
I recommend a canned light coconut milk for these muffins. Try to shake or stir the can before measuring out the milk so that you get an even amount of fat. Canned coconut milk can have big lumps of coconut cream, which is delicious, but not what we need for these muffins. You can also use shelf-stable coconut milk in a carton for the same results. Save the coconut cream for making baby’s first birthday cake frosting.
How to store:
Leftover muffins keep tightly wrapped on the counter for one day. For longer storage, place in the fridge. Simply unwrap and microwave for 8 seconds before serving. To freeze these muffins, place them in an airtight container, or wrap them in plastic and place them in freezer bags. They last for up to 3 months. To defrost, zap in the microwave for 15 seconds.
Extra crunchy variation:
If you’re looking for a way to sneak in some whole grains, or want a little extra crunch in your muffins, stir in some raw millet! It cooks completely in the oven, but leaves a pleasant crunch in each bite. Just 1 tablespoon is all you need.
- 1/4 cup virgin coconut oil
- 1/2 cup light coconut milk (at room temperature)
- 3 tablespoons granulated sugar
- 1 large egg
- 1/2 cup + 2 tablespoons flour
- 3/4 teaspoon baking powder
- pinch of salt
- 1/4 cup sweet coconut flakes
- Preheat the oven to 375 and line 4 cups in a muffin pan with liners. Gather all ingredients for muffins.
- In a small saucepan (or microwave), melt the coconut oil gently. Stir in the coconut milk, sugar and . whisk to combine.
- Add the egg, and whisk very well.
- Next, sprinkle the flour, baking powder, and salt over the wet mixture. Stir gently to combine (do not over mix).
- Divide the batter between the 4 muffin cups and sprinkle 1 tablespoon of coconut on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Serve warm. They will keep for 2 days wrapped at room temperature.
Coconut Oil: Virgin coconut oil that really smells like coconuts.
Coconut Milk: Canned light coconut milk. You can also use a shelf-stable coconut milk in a carton. Do not use coconut cream.
Shredded Coconut: You can use any type of shredded coconut here: sweetened shredded coconut flakes or unsweetened flakes. Just keep an eye as the muffins bake, because different sizes of flakes can toast more quickly.
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Amount Per Serving: Calories: 247Total Fat: 18gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 160mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 3g