Vanilla Coconut Muffins
- January 9, 2013
- Muffins, Recipes
- 22 comments
Coconut fans will want to bookmark these Vanilla Coconut Muffins because, although they look plain, they are delicious muffins that deliver a lot of flavor. I happen to be a big fan of coconut myself, and one of my pet peeves about some coconut recipes is that they don’t have very much coconut in them. These muffins don’t fit that mold at all. They are packed with lots of shredded coconut to give you a lot of coconut in every single bite.
Aside from coconut, vanilla is the other dominant flavor in these muffins. I was generous with it, to make sure that it stood out against the coconut and had a real presence in the finished muffin. The muffins are dense and tender, with a very tight crumb (thanks, in part, to all that coconut). The muffins are excellent plain, but are also very good when spread with a little bit of salted butter. These are big muffins with large, domed tops. As a result, they take a little longer to bake than some other muffin recipes might. Be sure to check them with a toothpick to make sure that it comes out clean and the muffins are fully cooked before taking them out of the oven to cool.
I like these muffins as-is, but if you want to put a little spin on them one easy way to do it is by adding some citrus zest into the muffin batter. Lemon, lime and orange all go very well with coconut and a tablespoon of zest will give these a whole new flavor.
Vanilla Coconut Muffins
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2 cups shredded coconut (sweetened or unsweetened)
2 large eggs
1 cup milk (regular or coconut)
1 tbsp vanilla extract
5 tbsp butter, melted
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together flour, baking powder, salt and sugar. Stir in shredded coconut.
In a medium bowl whisk together eggs, milk and vanilla extract. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until the wet ingredients are almost fully combined and only a few streaks of flour remain.
Pour in the melted butter and stir until butter is completely incorporated and no streaks of dry ingredients remain.
Divide evenly into prepared muffin pan (cups will be quite full).
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
Turn muffins out onto a wire rack to cool completely.
Makes 12 muffins.
22 Comments
They sounds yummy! I love vanilla & coconut…can’t wait to try them out.
Wow, those look good! I’m getting ready to print out the recipe. I may be making these within the hour. : )
I am big fan of coconut too, the muffins look good!
Two of my favorite flavors! Sounds like a perfect marriage!!
Nicole, have you done much with coconut flour? I’m wondering if you could make these GF with that or at least cut some of the standard flour with coconut flour to add another level of coconut to the muffin. Thanks.
Got them in the oven now smell lovely
My kitchen smells heavenly as I wait rather impatiently for the muffins to cool so I can try them. Thank you so much!
I made these this weekend – delicious! We will definitely enjoy these again. Thank you for a great recipe.
Hi Nicole
This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.
All the best, Alex
In the oven as I type… They smell SOOOO good
Janie x
Hello again! They were good, so good in fact that I gave you a bit of a plug. Thanks for rescuing my dinner mojo
Janie x
http://hedgecombers.com/2013/01/21/vanilla-coconut-muffins/
Made these this morning…fantastic! I used Becel instead of butter and chose the coconut milk option. Sprinkled the muffins with mini white chocolate chips and coconut. The topping toasted very nicely!
I just made these too. I made two batches, one with stevia and one with free flowing raw brown sugar. I also cut the sugar down to 3/4 cup instead of a cup. I substituted the flour with 2 cups coconut flour and 1/4 cup hazelnut flour. They were delicious.
Heavenly smell…as they bake in the oven. Used wheatflour, sooji, pollard and finebran in the flour mixture..added lemon zest too Cant wait to have them with a glass of milk.
I just finished the batter but it seems to dry? What should the consistency be? I could just scoop out with my hands into the muffin cups? Should I be able to pour like a cake batter? Anxiously awaiting an answer to put these in oven!!
Erin – The batter should be quite thick and you should be able to scoop it much like you could scoop ice cream. It does not have a pour-able consistency. The thickness of the batter is what gives these muffins a really nice rise in the oven and a great texture.
Made these exactly like the receipe is written! Fantastic!!
I have to laugh when people change the entire receipe in comments.
Hi. Is the shredded coconut dry or moist (I found frozen grated coconut that’s moist)
These muffins are awesome! I used earth balance butter and coconut milk to make them vegan and they were such a hit at my house!