Toasted Coconut Muffins

• Cake flour is best for these muffins! Whenever you want those super fluffy muffins with a delicate, cakey texture – you’re gonna want to use cake flour. All purpose flour can get the job done in a pinch, but cake flour is what’s gonna give you that delicate crumb.
• Sweetened Coconut flakes are toasted gently in the oven to add a little extra coconut flavor. They have just the right amount of sweetness without overpowering the muffin itself. They also add a little texture to the muffins 
• Sugar add sweetness and moisture to the muffins.
• Canned Coconut Milk, specifically the coconut cream at the top of the can, add extra coconut flavor and moisture to the batter.
• Coconut oil adds moisture and richness to coconut muffins, giving them a tender, soft crumb. It also enhances the coconut flavor, especially when paired with shredded coconut and coconut milk. 

Subsitutions and Variations 

• If you don’t have coconut oil, you can use vegetable oil instead.
• Add a touch of citrus – A little lemon zest brightens the flavor and balances the sweetness.
• Add nuts like pistachios or pecans – Admittedly, I’m a sucker for some good coconut and pistachio muffins!
• I didn’t use paper liners for this recipe, however, you can if you prefer! Just add the paper muffin liners to the muffin pan before adding in the batter.
• If you’d like to add in chocolate chips or nuts, feel free to add it into the batter for a nice touch. 
• You can also use unsweetened coconut flakes if you prefer a less sweet version. 

How to Coconut Muffins 

Step 1: Preheat the oven to 350 degrees F. Spread the coconut flakes onto a baking sheet. Toast in the oven for 5-7 minutes, until the flakes are just slightly golden brown. Set aside to cool and increase the oven temperature to 425 degrees F. 

Step 2: Add unsalted butter to a skillet over medium heat. Melt the butter and milk powder to the pan and continue to cook until the butter becomes foamy and brown specks begin to form. The butter should also smell slightly nutty and caramel-like. Remove a 1/2 cup of the browned butter and pour into a large bowl. (save the rest for later) Add coconut oil and whisk together until the coconut oil is melted (if it doesn’t melt after about 1 minute, pop into the oven for about 20 seconds).

Step 3: Add sugar to the bowl and whisk for about 1 minute, until everything comes together. (you can use an electric mixer if you prefer.) Then add coconut milk (including the cream on top of the can), sour cream, coconut extract, vanilla extract, and almond extract. Continue to whisk until smooth. Add in the dry ingredients – cake flour, baking powder, baking soda, kosher salt, and nutmeg and whisk together until just combined, then fold in 2 cups of the toasted coconut flakes (save the remaining flakes for garnish). 

Step 4: In a 12-cup muffin tin, brush 6 of the muffin cups with melted butter, then dust with flour so that the entire cup is coated in flour. Add 1/4 cup of the muffin batter to the prepared muffin cups. In the empty cups, pour water about 1/2 way full. Bake in the oven for 5 minutes at 425 degrees F, then reduce the oven temperature to 350 degrees F. (do not open the oven) Continue to bake for 13-16 minutes, until a toothpick inserted into the center of the muffin comes out clean. 

Allow the muffins to cool in the pan for 5 minutes, then remove onto a wire rack. Brush the tops with the remaining browned butter and sprinkle with the toasted coconut flakes. And there you have it – coconut muffin perfection. 🙂 Pro tip – serve with coconut lattes for the ultimate tropical treat.

Expert Baking Tips

• Don’t overmix the batter – Gently fold the dry and wet ingredients together to avoid dense or tough muffins.
• When toasting the coconut flakes, keep an eye on them! Coconut can brown quickly, so keep the oven light on or check it frequently. 
• Use full-fat coconut milk – It adds richness and boosts the coconut flavor while keeping the muffins moist.
• Bring ingredients to room temperature before assembling the batter. This helps them blend more smoothly and results in a more even texture.