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    You are in: Home / Recipes / Coconut Muffins Recipe
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    Coconut Muffins

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    ratherbeswimmin''s Note:

    A “tropical” breakfast muffin. Unsweetened shredded coconut and coconut milk add the true flavor of coconut without masking it behind sugar. If you are looking for a very sweet muffin/cupcake, this probably isn't for you.

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    Ingredients:

    Yield:

    muffins ...

    Units: US | Metric

    Directions:

    1. 1
      Position the rack in the center of the oven; preheat oven to 400°.
    2. 2
      Coat muffin tin indentations and rims around them with cooking spray.
    3. 3
      Place ¼ cup unsweetened coconut flakes and brown sugar in a food processor fitted with a chopping blade; pulse until coarsely ground.
    4. 4
      Transfer mixture to a small bowl and stir in 4 tablespoons melted butter; set aside.
    5. 5
      In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
    6. 6
      Stir in the remaining 1 ¼ cups coconut flakes until well coated; set aside.
    7. 7
      In another bowl, whisk eggs until lightly beaten, then whisk in the coconut milk, lemon zest, and remaining melted butter; stir in the prepared flour mixture with a wooden spoon until moistened.
    8. 8
      Fill prepared muffin tins ¾ full; sprinkle about 1 ½ teaspoons of reserved coconut/brown sugar mixture on top of each muffin.
    9. 9
      Bake for 20-25 minutes or until the muffins are lightly golden brown with rounded tops.
    10. 10
      Set pan on wire rack to cool for 10 minutes; gently tip each muffin to the side to make sure it isn’t stuck; gently rock it back and forth to release it.
    11. 11
      Remove muffins from pan and cool for 5 minutes on wire rack before serving.
    12. 12
      *Chocolate Coconut Muffins: stir ½ cup semisweet chocolate chips into the flour mixture with the coconut flakes; proceed as directed.
    13. 13
      *Coconut Rum Muffins: stir 1 teaspoon rum extract in with the lemon zest; proceed as directed.
    14. 14
      *Sweet Tooth Coconut Muffins: reduce the unsweetened coconut flakes to ¼ cup; stir 1 ¼ cup sweetened shredded coconut into the egg mixture before adding the dry ingredients; proceed as directed.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Coconut Muffins

    Serving Size: 1 (1005 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 214.7
     
    Calories from Fat 123
    57%
    Total Fat 13.7 g
    21%
    Saturated Fat 10.0 g
    50%
    Cholesterol 40.9 mg
    13%
    Sodium 154.6 mg
    6%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 1.5 g
    6%
    Sugars 9.0 g
    36%
    Protein 2.9 g
    5%

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