Home Baked Coconut Muffins In Just 8 Steps

Step 1:

You’ll need: 1½ cups all-purpose flour, ½ cup shredded coconut (sweetened or unsweetened), ½ cup sugar, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, ¾ cup coconut milk, ⅓ cup vegetable oil or melted butter, 1 egg, 1 tsp vanilla extract.

Step 2:

Set your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.

Step 3:

In a large bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, and salt.

Step 4:

In a separate bowl, combine coconut milk, oil (or butter), egg, and vanilla. Beat until well blended.

Step 5:

Pour the wet mixture into the dry ingredients. Stir gently until just combined — don’t overmix.

Step 6:

Spoon the batter evenly into the muffin cups, filling each about 2/3 full.

Step 7:

Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Tops should be lightly golden.

Step 8:

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.