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