These are truly the Best Coconut Muffins Recipe Moist and fluffy, and packed with tropical flavor. The method is so easy, anyone can make them, even on a busy day.
With simple ingredients and just a few steps, you’ll have warm muffins ready in no time.
As they bake, your kitchen will fill with the sweet and comforting scent of coconut. It’s one of those smells that makes everything feel cozy and welcoming. These muffins are perfect with a hot cup of tea or coffee. Their soft texture and light sweetness make them ideal for breakfast, a snack, or even a light dessert.
One of the best things about this Best coconut muffins recipe moist and fluffy is its flexibility. If you’re following a keto diet, you can swap regular flour for coconut flour. It works beautifully and still gives you that rich coconut flavor. Just be sure to adjust the liquid, since coconut flour absorbs more moisture.
For a little extra crunch and flavor, I top my muffins with shredded almonds. They toast slightly in the oven and add a delicious nutty finish. Don’t worry if you don’t have almonds these muffins are just as tasty without them. That part is completely optional.
You can also get creative with add-ins. Try adding a handful of chocolate chips or some dried pineapple for a tropical twist. You could even drizzle a little honey or glaze on top for extra sweetness.
These coconut muffins have become a favorite in my home, and I’m sure they’ll be a hit in yours too. Quick, easy, and full of flavor this is a recipe you’ll want to make again and again.
Try the recipe and tell me what you think in the comments! And if you like it, share it with your friends 
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Best Coconut Muffins Recipe Moist and fluffy
Ingredients
- 110 g soft butter half cup
- 3/4 cup granulated sugar 150g
- 2 eggs
- 1 teaspoon vanilla powder or extract
- 1 and 1/4 cup all purpose flour
- ¾ cup shredded coconut
- 1 and 1/2 tsp baking powder
- ¼ tsp baking soda
- ½ cup milk
- 2 tablespoon Shredded almond optional
Instructions
- Prepare muffin mold by placing muffins liner, preheat oven at 220c.
- In a large bowl mix the butter with sugar, add 2 eggs one at a time and mix and the second egg with vanilla and mix.
- Add sifted flour with baking powder and baking soda with half amount of milk. Mix all together until smooth batter.
- Add shredded coconut with the remain milk, mix until ready batter.
- With spatula be sure all the ingredients well incorporated.
- With an ice cream scoop, spoon the batter and fill the muffin liner.
- Clean any drops with a kitchen paper towels.
- Top the muffins with shredded almond.
- Bake at preheated oven 220C/420F for 5 minutes then reduce heat to 180 C/356F and bake for another 20 minutes until golden top.
- Cool muffins on a wire rack before serve it.
