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Coconut muffins served on a plate
Fluffy muffins packed with desiccated coconut texture

Coconut muffins

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
Desiccated coconut adds not just flavour but also an exciting texture to the batter. Since coconut is rich in fibre and can absorb a lot of moisture, it is important that the batter is not too dry. This recipe compensates for the absorbent effect of the coconut with extra butter and milk, so the result is moist and fragrant.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 230 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper cases
  • Two bowls

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C and line the muffin tin with cases.

Tip: Always start by switching on the oven so the batter enters a stable temperature.
2 ✓

Mix the dry ingredients (flour, sugar, coconut, baking powder, salt).

Tip: Don't forget the salt, it enhances the sweet flavours.
3 ✓

Whisk together the eggs, milk, melted butter and vanilla.

Tip: The butter should be liquid but not hot, so it doesn't scramble the eggs.
4 ✓

Fold the contents of the two bowls together just until the flour disappears. Do not overmix!

Tip: Lumpy batter is the secret to a good muffin (less gluten development).
5 ✓

Fill the cases (3/4 full) and bake for 20-25 minutes (test with a skewer).

Tip: The batter rises during baking, leave space for it.

Recipe FAQ

Why did the muffin turn out dry?
The coconut might have been too dry, or you overbaked them. Try taking them out 5 minutes earlier next time.

Ingredients

  • 200 g Plain flour
  • 120 g Caster sugar
  • 100 g Desiccated coconut
  • 1 sachet Baking powder (12g)
  • 2 Eggs
  • 150 ml Milk
  • 80 g Butter (melted)
  • 1 tsp Vanilla extract
  • 1 pinch Salt