Coconut Muffins
These Coconut Muffins with coconut glaze are moist, fluffy, and full of coconutty flavor. They're perfect for breakfast, snack, or dessert.
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Servings: 12
Calories: 277kcal
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.
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Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 108mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1mg
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.