Can these muffins be frozen?

Yes, absolutely. Freezing is a great way to keep them for longer. Make sure they are completely cool first. Then, place them in an airtight container or a freezer bag. They will keep well in the freezer for about 2 to 3 months. When you are ready to eat one, you can thaw it at room temperature or microwave individual muffins until they are thawed through.

What is the secret to getting truly moist muffins?

There are a few easy things you can do to help ensure your muffins turn out wonderfully moist every time. First, be careful when measuring your dry ingredients, especially the flour. I always spoon the flour into the measuring cup and then gently level it off with the back of a knife or my finger. This prevents packing too much flour into the cup, which can make muffins dry. Second, do not overmix the batter once you add the dry ingredients. Just mix until everything is just combined and moistened. Finally, avoid over-baking. As soon as a toothpick comes out clean, take the muffins out of the oven. Baking them too long will dry them out.

Is it possible to toast coconut in the oven?

Yes, totally possible. While I find toasting coconut in a skillet on the stove over medium heat is easiest because you can watch it constantly, the oven works too. If you use the oven, spread the shredded coconut in a single layer on a baking sheet. Bake it at 325 degrees Fahrenheit until it turns golden brown. Just be sure to watch it very closely because it can go from perfectly toasted to burned quite quickly.

How long does toasted coconut stay fresh?

If you toast a bigger batch of coconut than you need for this recipe, you can store the rest for later use. Once it is completely cool, put it in an airtight container. It will stay good at room temperature for about two weeks or in the refrigerator for up to a month.

The BEST Toasted Coconut Muffins (Easy Recipe)

Description

These Toasted Coconut Muffins are delightfully simple and incredibly flavorful! You will adore the moist texture, vibrant coconut taste, and crisp toasted coconut streusel topping!

Ingredients

For the Muffins

1 ¼ cups (150 grams) all-purpose flour
1 ¼ teaspoon (6 grams) baking powder
½ cup (120 ml) vegetable or canola oil
1 cup (250 grams) sour cream
¼ cup (60 ml) milk
⅓ cup (70 grams) sugar
1 large egg
1 teaspoon (4 ml) coconut extract
¼ cup (20 grams) sweetened shredded coconut

For the Streusel:

¼ cup (20 grams) sweetened shredded coconut, toasted
3 tablespoons (25 grams) all-purpose flour
3 tablespoons (40 grams) sugar
1 tablespoon (15 grams) salted butter, melted

Instructions

For the Muffins:

Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Get a large bowl. Stir together the sour cream, milk, egg, coconut extract, oil, and sugar in the bowl.
Add the flour and baking powder next. Stir until the dry parts are just wet. Do not mix too much.
Gently mix in the shredded coconut.
Put 12 paper liners into your muffin pan cups. Share the muffin batter equally into the 12 lined cups.

For the Streusel:

Make the streusel topping. Put the toasted coconut, melted butter, flour, and sugar in a small bowl. Mix these together.
Sprinkle this streusel mixture over the top of the batter in each muffin cup.

Baking:

Put the muffin pan in the hot oven. Bake for 15 to 20 minutes. They are done when a small stick put into the middle of a muffin comes out clean.

Nutrition

Serving Size: 1 Muffin
Calories: 172kcal
Sugar: 11g
Sodium: 86mg
Fat: 8g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg