Toasted Coconut Muffins Recipe

Name: Toasted Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Muffins:; 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 cup light brown sugar; 1 1/2 teaspoons baking powder; 1/4 to 1/2 teaspoon ground allspice; 1/4 teaspoon salt; 1/2 cup 1% low-fat milk; 3 tablespoons part-skim ricotta cheese; 3 tablespoons cream of coconut; 1 tablespoon canola oil; 2 teaspoons vanilla extract; 1 1/2 teaspoons grated lemon rind; 1 large egg; 1 large egg white; 1/4 cup flaked sweetened coconut, toasted; Cooking spray; Topping:; 1/4 cup flaked sweetened coconut, toasted; 3 tablespoons all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon canola oil

Servings: persons

Muffins:
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 1/2 teaspoons baking powder
1/4 to 1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons part-skim ricotta cheese
3 tablespoons cream of coconut
1 tablespoon canola oil
2 teaspoons vanilla extract
1 1/2 teaspoons grated lemon rind
1 large egg
1 large egg white
1/4 cup flaked sweetened coconut, toasted
Cooking spray
Topping:
1/4 cup flaked sweetened coconut, toasted
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1 tablespoon canola oil

1
Preheat oven to 350u00b0.
2
To prepare muffins, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk and next 7 ingredients (through egg white); stir well with a whisk. Add milk mixture to flour mixture, stirring just until moist. Fold in 1/4 cup coconut. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among muffin cups.
3
To prepare topping, combine 1/4 cup coconut, 3 tablespoons flour, 3 tablespoons granulated sugar, and 1 tablespoon oil in a small bowl; stir with a fork until crumbly. Sprinkle topping evenly over batter. Bake at 350u00b0 for 23 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pan on a wire rack 15 minutes.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Muffins:, 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, and more.

Yes, Toasted Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Toasted Coconut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions