Coconut Muffins

These Coconut Muffins are soft, fluffy, and full of sweet coconut flavour. The desiccated coconut adds a gentle texture that makes each bite more enjoyable. They are perfect for breakfast, afternoon tea, or a simple homemade treat for the family.

Prep Time 15

Cook Time 20

Total Time 35

Servings Muffins

Ingredients

250 g self-raising flour
120 g caster sugar
100 g desiccated coconut
1 tsp baking powder
1/4 tsp salt
2 medium eggs
240 ml milk
100 g unsalted butter melted
1 tsp vanilla extract
desiccated coconut Extra for topping

Instructions

Preheat the oven to 180°C fan or 200°C conventional. Line a muffin tray with paper muffin cases.
Add the self-raising flour, caster sugar, desiccated coconut, baking powder and salt to a large bowl. Stir everything together until evenly combined.
250 g self-raising flour, 120 g caster sugar, 100 g desiccated coconut, 1 tsp baking powder, 1/4 tsp salt
Crack the eggs into a separate bowl. Pour in the milk, melted butter, and vanilla extract. Whisk until smooth.
2 medium eggs, 240 ml milk, 100 g unsalted butter, 1 tsp vanilla extract
Pour the wet mixture into the dry ingredients. Fold the mixture gently with a wooden spoon until just combined. Do not overmix the batter because this can make the muffins heavy.
Divide the mixture evenly between the muffin cases. Fill each case around three-quarters full.
Sprinkle a little extra desiccated coconut over the top of each muffin for added texture and colour.
desiccated coconut
Place the tray into the oven and bake for 20 to 22 minutes. The muffins should rise well and turn lightly golden on top.
Check the centre of a muffin with a skewer. If it comes out clean, the muffins are ready.
Remove the tray from the oven and leave the muffins to cool for 5 minutes before transferring them to a cooling rack.
Serve slightly warm or fully cooled with tea or coffee.

Equipment

Nutrition