Coconut Muffins

These Coconut Muffins are moist, fluffy, perfectly sweet, and infused with just the right amount of coconut flavor. Just 10 simple ingredients and 15 minutes of prep to the perfect coconutty snack!

Coconut muffins on a wire rack.

Tips and Notes

  • Don’t overmix the batter. Over-mixing the batter can overwork the gluten in the flour, which results in a gummy, dense texture. Mix everything up only until just combined for the perfect light and fluffy texture!
  • Line the muffin tin. This prevents the muffins from sticking or burning on the bottom. 
  • Fill the liners evenly with batter. We want all of the muffins to be finished baking at the same time.
  • Check for doneness. To check that your muffins are finished baking, insert a toothpick into the center of a couple of them. If it comes out clean each time, then they’re good to go!
  • Don’t over-bake. I recommend checking the muffins after 15 minutes, then adding little bits of time only as needed. Overbaked muffins can become dry very quickly.

Storage and Reheating

Room Temperature: Leftover muffins can be stored in an airtight container at room temperature for 2 to 3 days. I find this is the best way to store them so they stay nice and moist.

Refrigerator: These muffins can also be stored in an airtight container in the fridge for 4 to 5 days. Keep in mind that the longer they sit in the fridge, the more their texture will be compromised.

Freezer: To freeze your muffins, wrap them tightly in plastic wrap, place them in a freezer bag, and store them for up to 2 months. To serve again, thaw in the fridge or at room temperature.

Close up view of toasted coconut muffins on a cooling rack.

How Do You Make Muffins Rise Higher?

There are a couple of things we’re doing to create the fluffiest muffins we possibly can! 

  1. Two leavening agents. We’re using both baking soda and baking powder to help the batter rise in the oven.
  2. Two baking temperatures. We start the muffins at 400ºF for 5 minutes which kickstarts the batter rising. After 5 minutes, we decrease the temperature to 350ºF to let the muffins finish baking all the way through.

How do you make muffins moist and not dry?

The best way to make moist muffins is to use oil or butter instead of using a hard fat like shortening. Adding eggs, yogurt, buttermilk, sour cream, or in this case coconut milk helps keep the texture of the muffin moist.

Can you use milk in place of coconut milk?

Yes, milk works well in place coconut milk. The coconut flavor won’t be quite as pronounced but milk works great!

Top down view of several muffins on a rack.

Coconut Muffins

5 from 3 votes
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 Servings


  • 2 cups all-purpose flour
  • 1 cup sweetened coconut flakes, plus more for topping the muffins
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup lite coconut milk
  • ¼ cup vegetable oil, or other neutral tasting oil
  • 1 large egg
  • 1 teaspoon coconut extract


  • Preheat the oven to 400°F, and line a muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour, coconut, sugar, brown sugar, baking powder, baking soda and salt.
    2 cups all-purpose flour
    1 cup sweetened coconut flakes
    ¼ cup light brown sugar
    1 teaspoon baking powder
    ¾ teaspoon baking soda
    ½ teaspoon salt
    ¾ cup granulated sugar
  • In a separate bowl, combine the coconut milk, vegetable oil, egg and coconut extract.
    1 cup lite coconut milk
    ¼ cup vegetable oil
    1 large egg
    1 teaspoon coconut extract
  • Add the dry mixture to the wet mixture and stir until just combined.
  • Spoon the batter into the prepared muffin cups, filling each cup about ½ to ⅔ full.
  • Optional: sprinkle more shredded coconut on top of each muffin.
  • Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for an additional 15 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
  • Scroll up and see the post for tips, FAQs, and storage options.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.


Serving: 1muffinCalories: 205kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 14mgSodium: 224mgPotassium: 76mgFiber: 2gSugar: 5gVitamin A: 20IUVitamin C: 0.1mgCalcium: 31mgIron: 1mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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    1. Good Morning Catherine, that’s a good question. Yes, you can switch out the flour for gluten-free flour. The measurement would be the same. If the batter seems dry, you can always add a little more oil (1-2 tablespoons) and a little more coconut milk (3-4 tablespoons) to correct the issue. It’s been my experience that gluten-free flours tend to need more fat to keep the finished product moist. I hope this information helps, have a lovely day 🙂