These Toasted Coconut Muffins are a delightful small-batch treat that packs a tropical punch into every bite. Perfectly moist and tender, they feature triple the coconut flavor using coconut oil, coconut milk, and sweet shredded flakes.
With a golden, crispy coconut topping and a soft, fluffy interior, these muffins are the perfect quick breakfast or afternoon snack for two.
Recipe Details
- Flavor Profile: These muffins are nutty and sweet, with a prominent coconut flavor that isn’t overpowering, thanks to the balance of virgin coconut oil and creamy coconut milk.
- Texture: They have a tender, moist crumb and a slightly crunchy top from the toasted coconut flakes.
- Time: 10 minutes prep, 20 minutes bake time.
- Difficulty: Easy. This is a simple one-bowl (or saucepan) recipe that requires no electric mixer.
What You’ll Need
To make this recipe, you will need a standard muffin pan and 4 paper liners. The batter comes together easily in a small saucepan or a microwave-safe bowl, minimizing cleanup. The ingredients focus on coconut in three forms oil, milk, and flakes along with standard pantry staples like flour, sugar, and an egg.
Ingredient Notes
- Virgin Coconut Oil – Using virgin (unrefined) coconut oil is key here as it retains the natural coconut aroma and flavor, unlike refined oil which is neutral.
- Light Coconut Milk – Make sure this is at room temperature so it doesn’t solidify the melted coconut oil when mixed. Light coconut milk keeps the muffins fluffy rather than heavy.
- Sweet Coconut Flakes – Used for the topping, sweetened flakes caramelize and toast beautifully in the oven.
- Flour – Standard all-purpose flour provides the structure.
- Sugar – Granulated sugar sweetens the batter just enough without making it cloying.
- Egg – A large egg provides structure and richness.
Add-ins and Substitutions
- Extracts – For an extra tropical twist, you can add a drop of coconut extract or vanilla extract to the wet ingredients.
- Fruit – A small handful of diced pineapple or mango could be folded in for a piña colada vibe, though this may increase the yield slightly.
- Nutty Crunch – You can add chopped macadamia nuts or almonds to the batter for added texture.
How to Make Toasted Coconut Muffins
- Prep: Preheat the oven to 375 degrees F and line 4 cups in a muffin pan with paper liners. Gather all your ingredients.
- Mix Wet Ingredients: In a small saucepan (or microwave-safe bowl), melt the coconut oil gently. Stir in the light coconut milk and granulated sugar. Whisk to combine.
- Add Egg: Add the large egg to the mixture and whisk very well to ensure it is fully incorporated.
- Add Dry Ingredients: Next, sprinkle the flour, baking powder, and salt directly over the wet mixture. Stir gently to combine. Be careful not to over-mix; stop as soon as the flour disappears.
- Fill and Top: Divide the batter evenly between the 4 prepared muffin cups. Sprinkle 1 tablespoon of the sweet coconut flakes on top of each muffin.
- Bake: Bake for 18-20 minutes, or until the coconut on top is toasted and a toothpick inserted into the center comes out clean.
- Serve: Serve warm.
Pro Tip: Make sure your coconut milk is at room temperature before mixing it with the melted coconut oil. If the milk is cold, the oil will instantly harden into clumps, resulting in an uneven batter.
Recipe Tips
- Small Batch: This recipe is specifically designed to make exactly 4 muffins. Do not try to stretch the batter to fill a whole 12-cup tin.
- Gentle Mixing: When adding the flour, stir only until combined. Over-mixing activates the gluten and can make the muffins rubbery instead of soft.
- Watch the Topping: Sweet coconut flakes brown quickly. Keep an eye on them during the last few minutes of baking to ensure they become golden brown but not burnt.
FAQs
- Can I use full-fat coconut milk? Yes, but the muffins will be denser and richer. Light coconut milk provides a lighter crumb.
- Can I double the recipe? Absolutely. If you want to make a standard batch of 8-12 muffins (depending on size), you can double or triple the ingredients.
- Why did my muffins sink? Opening the oven door too early can cause them to deflate. Wait until at least the 18-minute mark to check for doneness.
Serving Suggestions
- Tropical Breakfast: Serve with a side of fresh fruit salad containing papaya, mango, and kiwi.
- Coffee Pairing: These pair wonderfully with a hot cup of coffee or a chai latte.
- Butter: A smear of salted butter on a warm muffin complements the sweet coconut topping perfectly.
Make This Recipe in Advance
- Storage: These will keep for 2 days wrapped at room temperature.
- Freezing: You can freeze these muffins in an airtight bag for up to a month. Thaw at room temperature or warm gently in the microwave.
Toasted Coconut Muffins
- Total Time: 30 minutes
- Yield: 4 muffins 1x
- Diet: Vegetarian
Description
These Toasted Coconut Muffins are a delightful small-batch treat that packs a tropical punch into every bite. Perfectly moist and tender, they feature triple the coconut flavor using unrefined coconut oil, creamy coconut milk, and sweet shredded flakes. With a golden, crispy coconut topping and a soft, fluffy interior, these muffins make the perfect quick breakfast or afternoon snack for two.
Ingredients
- 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 all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 1/4 cup sweet coconut flakes (for topping)
Instructions
Prep
Preheat your oven to 375°F (190°C) and line 4 cups of a standard muffin pan with paper liners.
Mix Wet Ingredients
In a small saucepan or microwave-safe bowl, gently melt the coconut oil. Remove from heat and stir in the room temperature light coconut milk and granulated sugar. Whisk until well combined.
Add Egg
Whisk the large egg into the wet mixture thoroughly until fully incorporated and smooth.
Add Dry Ingredients
Sprinkle the flour, baking powder, and salt directly over the wet mixture. Stir gently with a spoon or spatula just until the flour disappears. Do not over-mix.
Fill and Top
Divide the batter evenly among the 4 prepared muffin cups. Sprinkle 1 tablespoon of sweet coconut flakes generously over the top of each muffin.
Bake
Bake for 18 to 20 minutes, or until the coconut topping is toasted golden brown and a toothpick inserted into the center comes out clean.
Serve
Remove from the oven and serve warm.
Notes
Temperature Matters: Ensure your coconut milk is at room temperature. If you pour cold milk into melted coconut oil, the oil will instantly re-solidify into clumps, ruining the batter’s texture.
Small Batch: This recipe is specifically formulated to yield exactly 4 standard muffins. If you need a full dozen, simply triple the ingredient quantities.
Topping Watch: Sweetened coconut burns quickly due to its sugar content. Keep an eye on the oven during the last 2-3 minutes to ensure the tops get golden and toasted rather than burnt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical/American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 11g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: toasted coconut muffins, small batch baking, coconut oil muffins, easy breakfast muffins, coconut milk recipes, tropical muffins, muffins for two
