Moist Coconut Muffin

Moist Coconut Muffin

It’s simple to make: This is one of the simplest yet most comprehensive recipes for coconut muffins. You don’t need any special ingredients or cooking tools.

It is the tastiest; to give these muffins their most natural, fresh flavor and appealing texture, I only use the best ingredients. To enhance the coconut flavor, I also add shredded coconut in place of some of the flour. In this recipe, coconut extract is not used!

It is adaptable: There are numerous ways to alter and improve the flavor of these coconut muffins. For inspiration, see my section below on Variations and Substitutions.

They are simple to store: You can simply prepare these muffins ahead of time and keep them in the freezer or fridge. They work well for cooking in bulk as well.


  1. 1/3 cup butter, softened
  2. 3/4 cup sugar
  3. 2 eggs
  4. 1 can (14 ounces) sweetened condensed milk
  5. 1/2 teaspoon vanilla extract
  6. 1/2 cup flour
  7. 2 cups desiccated coconut


  • Line mini muffin pans with paper cups. Set aside.
  • In a bowl, cream butter using a hand mixer on low speed.
  • Add sugar and beat together until well blended and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Add condensed milk and vanilla extract and continue to beat until blended.
  • In a medium bowl, combine flour and desiccated coconut. Add to the egg mixture and beat until combined.
  • Scoop into the prepared muffin pans and bake in a 350 F oven for about 15 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
  • Remove from baking pan and let cool on a wire rack for about 5 minutes.


  • For the greatest and most reliable results, always preheat your oven before baking.
  • The milk, eggs, and butter need to be room temperature. The batter will shatter otherwise. Place the eggs in a dish of warm water for five minutes to help them reach room temperature more quickly.
  • Avoid adding the milk, eggs, and oil to the batter all at once. In order to avoid the muffin batter from breaking and curdling, slowly whip them in.
  • When combining the dry and wet components, use a rubber spatula to prevent overmixing the batter.
  • Use a tiny cookie scoop or piping bag to distribute the batter evenly and neatly within the muffin tray.

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