These coconut muffins are moist, fluffy, and full of coconut flavor. They're perfect for a quick breakfast, snack, or dessert. The coconut glaze adds the perfect touch of sweetness and decadence.
These coconut muffins are the perfect treat for coconut lovers.
They are moist and fluffy, and have a lovely coconut flavor that is enhanced by the simple coconut glaze.
The shredded coconut adds a nice texture to the muffins, while the glaze gives them a sweet and creamy finish. I love topping them with toasted flaked coconut to finish.
If you love the tropical taste of coconut, you're going to love it in these moist and fluffy coconut muffins with a delectable coconut glaze.
These coconut muffins are easy to make and are perfect for a quick breakfast or as a special treat for brunch. They are also a great option for entertaining, as they can be made ahead of time and stored in an airtight container for a few days.
If you're a fan of coconut, then these muffins are a must-try.
Why You Should Make This Recipe
- They are simple and quick to make.
- Coconut muffins have a moist and fluffy texture with a sweet and nutty flavor that's hard to resist.
- These muffins can be eaten for breakfast, brunch, or as a snack.
- If you have leftover shredded coconut from another recipe, coconut muffins are a great way to use it.
- Coconut muffins are a crowd-pleaser, making them a great option for sharing with friends, family, or coworkers. We love to bring a batch to a party!
Ingredients
- Sweetened shredded coconut - also called desiccated coconut.
- Sugar - you need white sugar.
- Eggs - large eggs.
- Coconut milk - Canned coconut milk. Be sure to shake it before opening it since it can separate.
- Oil - You'll need to use a neutral-tasting oil like canola oil.
- Vanilla - I use pure vanilla extract.
- Flour - regular all-purpose flour / plain flour.
- Baking powder - to make your muffins rise and get nice and fluffy.
- For the coconut glaze, you'll need powdered confectioner's sugar and canned coconut milk.
See the recipe card for the full method and quantities.
Instructions
If you're wondering how to make this coconut muffin recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper liners.
Add the coconut, sugar, eggs, coconut milk, oil and vanilla to a large mixing bowl and beat well for a few minutes, until smooth.
Sift in the flour and baking powder and gently stir to combine.
Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the coconut muffins are risen and golden. Allow to cool on a wire rack.
For the coconut glaze, mix the ingredients together until smooth with a thick drizzle consistency. Add a little more sugar to thicken or water to thin. Drizzle over the completely cooled muffins and sprinkle with the flaked coconut.
Recipe Tips
- To toast the coconut, spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown.
- To make a gluten-free version of these muffins, use gluten-free flour and baking powder. Check that your coconut is gluten-free too.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
📖 Recipe
Coconut Muffins
Equipment
- Mixing Bowl
- 12 cup muffin pan
Ingredients
- 1 cup sweetened shredded coconut
- ¾ cup white sugar
- 3 eggs
- ½ cup canned coconut milk
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
For the coconut glaze
- ½ cup confectioner's sugar
- 1 tablespoon canned coconut milk
To decorate
- flaked coconut
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper liners.
- Add the coconut, sugar, eggs, coconut milk, oil and vanilla to a large mixing bowl and beat well for a few minutes, until smooth.
- Sift in the flour and baking powder and gently stir to combine.
- Spoon into the muffin cases to ¾ full.
- Bake for 20-25 mins until the coconut muffins are risen and golden. Allow to cool on a wire rack.
- For the coconut glaze, mix the ingredients together until smooth with a thick drizzle consistency. Add a little more sugar to thicken or water to thin.
- Drizzle over the completely cooled muffins and sprinkle with the flaked coconut.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Casey says
These muffins tasted like they came from my favorite coffee shop. I may have eaten one or two more than I should have...Great recipe!
Sharon Chen says
This was a great summer dessert! Thank you for the recipe!
Amanda Wren-Grimwood says
I never think of using coconut milk in sweet things but it makes such a moist muffin and great frosting.
Chenee says
That coconut glaze was out of this world! And the muffin came out so moist.
Kim says
These muffins were so fluffy and had the perfect amount of sweet flavor. I'll definitely be making them again soon.