When I am baking breakfast goodies, such as muffins and coffee cakes, I often plan ahead so that my ingredients are ready to go the next morning when I wake up. There are times, however, when I unexpectedly get a craving for a muffin to go with my coffee and need something I can whip up quickly. Muffins are usually a quick and easy bake, but it doesn’t get much easier than these One Bowl Coconut Muffins. The muffins are packed with lots of coconut flavor and come together in just a couple of minutes.
The muffin batter is easy to make and uses vegetable oil, instead of butter, as the primary fat. Vegetable oil is not only easy to incorporate into batter, it encourages the muffins to stay nice and moist even a day or two after baking, which means that you don’t have to eat all the muffins in one sitting! The muffins are flavored with a little bit of vanilla and loaded with plenty of shredded coconut. You can use either sweetened coconut or unsweetened coconut in these muffins. I prefer to use sweetened coconut myself as I find that a little extra sugar helps the coconut flavor really come through. I topped the muffins with a little extra coconut before they went into the oven, which toasted up nicely into a crisp topping.
The one-bowl technique I used couldn’t be any easier. The dry ingredients are combined in a large bowl, then a well is made and the wet ingredients are added in. Everything is whisked together (yes, you can use a hand whisk if you don’t want to get out your mixer!) and divided into muffin cups. It not only takes about 5 minutes, but you probably already have the ingredients in your kitchen right now! If you’re a coconut-lover like I am, these will be an instant classic.
One Bowl Coconut Muffins
2 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 tsp vanilla extract
1 cup shredded coconut
additional shredded coconut, for topping
Preheat oven to 375F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Make a well in the dry ingredients and pour in milk, vegetable oil, egg and vanilla. Whisk until the ingredients start to come together, then add in coconut. Mix until batter is uniform and no streaks of flour remain visible.
Divide batter evenly into prepared muffin cups. Sprinkle each muffin with 2-3 tsp shredded coconut.
Bake for 17-19 minutes, until muffins are set and a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs attached.
Transfer muffins to a wire rack to cool completely.