Jun 10, 2021 1:45:13 PM • Carly Hanellin
We're excited to share one of our newer baked goods recipes - coconut muffins (also our first muffin recipe to be shared on the blog)!
Consider making this easy recipe with your kids - they make for a tasty afternoon pick-me-up, quick breakfast, or after-dinner treat everyone will love! At F&F we enjoy that the coconut, cinnamon, and vanilla flavors are balanced with a touch of sweetness. Looking for serving ideas? These are great served warm with a pat of butter and hot tea to start the day. 😊
If you make these, we'd love to hear what you think. Use the full recipe below!
Eat Well.
| SERVES 12 SERVINGS |
| PREP TIME 8 MINS |
| COOK TIME 25 MINS |
| All-Purpose Flour | 2 1/4 cups |
| Kosher Salt | 1/4 tsp |
| Baking Powder | 2 tsp |
| Cinnamon - Ground | 3/4 tsp |
| Shredded Coconut - Sweetened | 1/2 cup |
| Unsalted Butter - Melted | 6 tbsp |
| White Sugar | 3/4 cups + 2 tbsp |
| Whole Eggs | 2 each |
| Whole Milk | 1 1/2 cup |
| Vanilla Extract | 1 1/8 tsp |
1. Preheat oven to 400 ̊F.
2. In a large bowl whisk together flour, salt, baking powder and cinnamon. Stir in shredded coconut and set aside.
3. Add melted butter to bowl of a stand mixer. Using paddle attachment, add sugar and melted butter together. Cream until combined.
4. Add eggs, milk, and vanilla extract to butter and sugar. Beat until combined. Add dry flour mixture and mix.
5. Scoop mix into muffin tin-lined muffin try. Bake for 5 minutes at 400 ̊F. Then while muffins are still in the oven, reduce the temperature to 350 ̊F. and bake for 10 minutes. Turn and bake for another 10 minutes or until a toothpick comes out clean from the center.
6. Let cool and enjoy!