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!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsps baking powder
- 2 tsps cornstarch
- 2 large eggs room temperature
- 3/4 cups white sugar
- 1/2 cup coconut oil melted and cooled to lukewarm temperature
- 1/4 cup oil
- 3/4 cups sour cream room temperature
- 1/4 cup milk room temperature
- 1 tbsp vanilla
- 1 1/4 cups shredded coconut unsweetened or sweetened
- 1 white chocolate bar (100g) chopped
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with 10 liners. Chop the white chocolate into small pieces and set aside.1 white chocolate bar (100g)
- In a medium-sized bowl, add in flour, baking soda, baking powder, and cornstarch. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 2 tsps baking powder, 2 tsps cornstarch
- In another large bowl, add in white sugar, eggs, oil, coconut oil, vanilla, milk, and sour cream. Whisk for 2-3 minutes until well combined.2 large eggs, 3/4 cups white sugar, 1/2 cup coconut oil, 1/4 cup oil, 3/4 cups sour cream, 1/4 cup milk, 1 tbsp vanilla
- Add the dry ingredients into the wet. With a spatula, gently fold until a soft muffin batter forms. Do not over-mix!
- Add in the shredded coconut and chopped white chocolate and mix a few more times to evenly distribute it.1 1/4 cups shredded coconut, 1 white chocolate bar (100g)
- Scoop the muffin batter into the prepared liners, filling them almost all the way to the top. This recipe makes 10-12 muffins depending on how full you make them. Sprinkle extra white sugar on top (optional).
- Bake the muffins for 22-28 minutes. The muffins are ready when a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool and enjoy!
Notes
White chocolate: You can use chopped up white chocolate or white chocolate chips. You can also leave it out completely.