Coconut Muffins
These coconut muffins bring all of the delicious tropical flavor! They're loaded with toasted coconut flakes and browned butter for a rich, fluffy that's perfect for breakfast or a quick snack!
Equipment
- 12 cup Muffin Pan
- Skillet
Ingredients
- 1 cup Unsalted butter , *see notes
- 2 tbsp Milk Powder, (optional)
- 1/3 cup Coconut Oil, (melted)
- 1 1/2 cups Sugar
- 1/2 cup + 2 tbsp Canned Coconut Milk
- 1/2 cup Sour Cream
- 2 1/2 tsp Coconut Extract
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 2 1/2 cups Cake Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/8 tsp Nutmeg
- 2 1/2 cups Sweetened Coconut Flakes
Instructions
- 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.
- 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.
- 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 25-30 seconds). Then add sugar and whisk for about 1 minute, until everything comes together. (you can use an electric mixer if you prefer)
- Add the coconut cream at the top of the can as well as the coconut milk on the bottom into a 1/2 cup measuring cup (or 120 grams if using a kitchen scale) and pour into the batter along with 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).
- Let the batter rest for 20 minutes.
- 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. (this adds moisture to the muffins while also preventing the pan from warping in the oven) 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.
Notes
- If you decide not to brown the butter, only use a 1/2 cup of butter instead.
- 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.
Nutrition
Calories: 500kcal, Carbohydrates: 63g, Protein: 4g, Fat: 29g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 5102mg, Potassium: 155mg, Fiber: 3g, Sugar: 30g, Vitamin A: 503IU, Vitamin C: 0.5mg, Calcium: 2705mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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