Total Time
Prep 20 mins
Cook 40 mins

Great with your morning coffee.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Grease and flour 12 muffin cups, or use paper liners.
  3. In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.
  4. Sift the flour, baking powder and salt into a small bowl.
  5. Combine the coffee, milk, vanilla and almond extract in a small bowl.
  6. Alternately blend the coffee mixture and the flour mixture into the butter mixture.
  7. Stir in the nuts and coconut.
  8. Divide the batter among the 12 muffin cups.
  9. Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
  10. Cool 5 minutes on rack and remove from muffin tins and cool.
Most Helpful

Made these, and shared them with some people I volunteer at the hospital with. At first I said coffee and coconut ?.. But these combined worked out real well. Very refreshing and the texture was great. I did leave out the salt, and used fat-free milk. Everyone enjoyed these greatly. Made for your win in Football Pool.

weekend cooker January 19, 2013

"Wow" says it all! These muffins are incredibly good. I used strong brewed espresso for the coffee and coconut milk instead of the milk. Also I used gluten free cake flour. They were perfectly done in 25 minutes, so moist and flavourful! The friend to whom I brought them for afternoon coffee already requested the recipe :) Thanks for sharing another keeper, Mike!

Mia in Germany April 09, 2012

Wow! I am so surprised how good these are! I love coconut AND coffee, and these have such a great, distinctive flavor and texture. I would never have thought of putting these great ingredients together -- I love the walnuts, too. I will definitely make these again! It's a winner.

The Spice Guru April 22, 2009