Coconut Muffins
User Reviews
5
Coconut Muffins
Description
Coconut Muffins combine beaten eggs, buttermilk, and vegetable oil with granulated sugar and all-purpose flour, leavened with baking powder and baking soda to create a moist muffin batter. The inclusion of coconut extract alongside vanilla extract produces a gentle coconut aroma without overpowering the overall flavor. Sweetened coconut flakes are folded into the dense batter, adding texture and bursts of coconut taste. The batter is portioned into muffin cups and baked until a toothpick inserted comes out clean, developing a lightly browned surface with toasted coconut flakes on top.
The muffins have a soft, tender texture from the buttermilk and oil, balanced by the light crumb structure and the distinct texture from coconut flakes. The combination offers a mild sweetness with coconut highlights that harmonize with the vanilla and buttermilk base.
These muffins make a pleasant snack or breakfast accompaniment where a subtle tropical note is desired. They are good for serving with tea or coffee and can be easily portioned for sharing or packed as handheld treats.
Properly measuring the flour is important to keep the muffins from becoming dry or heavy. Using whole milk buttermilk improves softness due to its fat content. Adjust the amount of coconut and vanilla extracts to modulate the coconut flavor strength. Sprinkling extra coconut flakes on top before baking enhances texture and visual appeal.
Ingredients
- 1 egg beaten, large
- 1 egg large, white
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ¾ cup granulated sugar
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoons kosher salt
- ½ cup sweetened coconut flakes plus more for topping
Instructions
- Preheat oven to 400 degrees F. Line a standard muffin pan with 12 muffin liners or grease the pan well.
- Whisk together egg, egg white, buttermilk, oil, vanilla extract, and coconut extract in a medium bowl.
- In a separate large bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
- Pour wet ingredients into the dry ingredients. Mix until just combined. The batter will be thick.
- Fold in coconut flakes.
- Spoon batter into prepared muffin pan until each cup is ⅔ full. Sprinkle some additional coconut flakes over top.
- Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
Notes
- Use whole milk buttermilk for softer muffins due to higher fat content.
- Measure flour carefully by weighing or lightly spooning into measuring cups to avoid dense muffins.
- Adjust coconut extract amount if you want a more pronounced coconut flavor, including substituting vanilla with coconut extract.
- Sprinkle extra coconut flakes on top before baking for added texture and visual appeal.
- Nutrition values are estimates and can vary based on brands and ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 166kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 241mg | 10% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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