Coconut Muffins

Coconut Muffins are super fluffy muffins with the perfect texture throughout. The coconut flavours pop in every bite taken, and is paired perfectly with vanilla. They are seriously so good!

Coconut lovers, this one's for you! This is the vanilla version of my Coconut Chocolate Muffins.

Every bite has the perfect texture from the shredded coconut. They have the best crumb and are come together in a few easy steps.

Ingredients Notes

Here are the ingredients being used in these muffins. Continue scrolling for a detailed list with step by step instructions.

• Baking soda & Baking powder: Check to make sure yours aren't expired.
• Coconut: Make sure to use unsweetened shredded coconut. You can also use sweetened.
• Coconut oil: I melted mine and allowed it to come back to room temperature (make sure it is not solid when beginning).
• Cornstarch: While not necessary, adds a nice texture to the muffins.
• Eggs: Make sure they are at room temperature before beginning.
• Flour: I used all-purpose flour.
• Milk: Dairy or non-dairy both work, make sure they are at room temperature.
• Sour cream: Full-fat sour cream was used. It has to be at room temperature.
• Oil: I also used a flavourless sunflower oil in this recipe. You can just use one type of oil, as long as it adds up to 3/4 cups.
• Vanilla: Using a high quality vanilla matters! The pairing of coconut and vanilla is so tasty.
• White chocolate: Using a high quality white chocolate is important as white chocolate burns easily. I like to use Lindt.

Step by step instructions

Here is how to make and bake these Coconut Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tin with 10 liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 – Mix together dry ingredients. In a medium-sized bowl, add in the dry ingredients; flour, baking soda, baking powder, and cornstarch. Mix and set aside.

Step 3 – Mix wet ingredients. In a large bowl add the wet ingredients; eggs, vanilla, oil, coconut oil, milk, white sugar, and sour cream. Whisk until combined (about 2-3 minutes).

Step 4 - Combine. Add the dry into the wet and with a spatula, gently fold until a soft muffin batter forms.

Step 5 - Add chocolate and coconut. Add the shredded coconut and the chopped up white chocolate. Stir a few times to evenly distribute, don't over-mix!

Step 6 - Scoop and bake. Scoop the muffin batter evenly between the liners. Sprinkle a bit of white sugar on top (optional).

Bake the muffins for 22-28 minutes or until a toothpick inserted comes out clean. Allow to cool, and enjoy.

FAQ

How do I store these muffins?

Coconut muffins are best served fresh day of or next day. Enjoy for up to 3 days on the counter, or in the refrigerator in an airtight container for up to 5 days.

Do I have to add coconut oil?

No. You can add just plain oil as long as the oil adds up to 3/4 cups total. I like adding coconut oil as it adds more coconut flavour into the muffins.

Can I make a chocolate version of these muffins?

Yes. Check out Coconut Chocolate Muffins.

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use lots of vanilla. I used 1 tbsp of vanilla, it pairs so well with the coconut.
• Bake with a gram scale. This will give you the most accurate measurements.
• Use a high quality white chocolate. White chocolate is technically not real chocolate, so if you use a cheap one, it may burn or taste bad!