“A “tropical” breakfast muffin. Unsweetened shredded coconut and coconut milk add the true flavor of coconut without masking it behind sugar. If you are looking for a very sweet muffin/cupcake, this probably isn't for you.”
18 muffins, about

Ingredients Nutrition


  1. Position the rack in the center of the oven; preheat oven to 400°.
  2. Coat muffin tin indentations and rims around them with cooking spray.
  3. Place ¼ cup unsweetened coconut flakes and brown sugar in a food processor fitted with a chopping blade; pulse until coarsely ground.
  4. Transfer mixture to a small bowl and stir in 4 tablespoons melted butter; set aside.
  5. In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
  6. Stir in the remaining 1 ¼ cups coconut flakes until well coated; set aside.
  7. In another bowl, whisk eggs until lightly beaten, then whisk in the coconut milk, lemon zest, and remaining melted butter; stir in the prepared flour mixture with a wooden spoon until moistened.
  8. Fill prepared muffin tins ¾ full; sprinkle about 1 ½ teaspoons of reserved coconut/brown sugar mixture on top of each muffin.
  9. Bake for 20-25 minutes or until the muffins are lightly golden brown with rounded tops.
  10. Set pan on wire rack to cool for 10 minutes; gently tip each muffin to the side to make sure it isn’t stuck; gently rock it back and forth to release it.
  11. Remove muffins from pan and cool for 5 minutes on wire rack before serving.
  12. *Chocolate Coconut Muffins: stir ½ cup semisweet chocolate chips into the flour mixture with the coconut flakes; proceed as directed.
  13. *Coconut Rum Muffins: stir 1 teaspoon rum extract in with the lemon zest; proceed as directed.
  14. *Sweet Tooth Coconut Muffins: reduce the unsweetened coconut flakes to ¼ cup; stir 1 ¼ cup sweetened shredded coconut into the egg mixture before adding the dry ingredients; proceed as directed.

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