Coconut Muffins Recipe

4.5 5 8
Coconut Muffins Recipe
Coconut Muffins Recipe photo by Taste of Home
Publisher Photo

Coconut Muffins Recipe

Read Reviews
4.5 5 8
Publisher Photo
In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 egg
  • 1/3 cup canola oil
  • 1/2 teaspoon coconut extract
  • 1/4 cup sweetened shredded coconut
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 1 tablespoon butter, softened
  • 1/2 teaspoon ground cinnamon

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full.
Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Coconut Muffins in Quick Cooking May/June 2002, p54

Nutritional Facts

1 each: 332 calories, 14g fat (5g saturated fat), 33mg cholesterol, 346mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 5g protein.

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 egg
  • 1/3 cup canola oil
  • 1/2 teaspoon coconut extract
  • 1/4 cup sweetened shredded coconut
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup sweetened shredded coconut
  • 1 tablespoon butter, softened
  • 1/2 teaspoon ground cinnamon
  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full.
  2. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Coconut Muffins in Quick Cooking May/June 2002, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Lady Fingers User ID: 2682286 242302
Reviewed Jan. 22, 2016

"What a great recipe! Simple to make, with impressive results. I substituted coconut oil for the oil, coconut oil and salt for the butter, but otherwise followed the recipe. In my pans it made 11 muffins, all delicious."

MY REVIEW
Kimmu-chan User ID: 3487168 56094
Reviewed Apr. 11, 2014

"Very good! Dense muffins with a yummy crumbly topping."

MY REVIEW
rcallan99 User ID: 4473692 38238
Reviewed Dec. 18, 2012

"This recipe is terrible. It taste like dough. I would not make this recipe again."

MY REVIEW
MuffinMazing User ID: 6064140 41709
Reviewed Jul. 1, 2011

"This was a good sounding recipe, but there was ultimately no coconut flavor. Even when I added double coconut and extract. I love the idea, but I'll keep looking. Thanks for sharing!"

MY REVIEW
lizza5752 User ID: 973216 79147
Reviewed Feb. 27, 2011

"Wow! Super good and full of coconut flavor with the added bonus of streusel!"

Loading Image