Coconut Muffins

I don’t want to be hyperbolic here, but this is the best muffin recipe on planet earth. I first ate this perfect morsel of coconut goodness at beautiful Montpelier Plantation and Beach on the Caribbean island of Nevis. I loved them so much that I begged my friends at Montpelier to give me the recipe, and here we are!
Coconut Muffins at Montpelier Plantation Nevis
My breakfast at Montpelier Plantation and Beach with the coconut muffin front and center
Coconut Muffins | The Rose Table
If you see a Hidden Mickey…well this is why we’re friends!
Coconut Muffins | The Rose Table
These muffins are so delicate, they melt in your mouth when warm from the oven. They’re sweet but not too sweet, coconut-y without being too coconut-y, and they last for days. Days! My biggest complaint with muffins – there’s nary a muffin recipe on The Rose Table – is that they don’t last very long and I’m only one person. These muffins stay perfect for days. They’re incredibly moist and the almond extract gives them such a unique flavor. Almond and coconut. It’s hard to put your finger on but it absolutely works.
Coconut Muffins | The Rose Table
Coconut Muffins | The Rose Table
Coconut Muffins | The Rose Table
Coconut Muffins | The Rose Table
Plus there’s the added bonus of feeling like you’re on an island while eating them. You’ll go coco-nuts for this recipe. (My apologies. That was corny. But what can I say? I’m a corny person.) If you want a vacation in a breakfast muffin, make these perfect coconut muffins ASAP!
Coconut Muffins | The Rose Table
Coconut Muffins
Makes 12
2 cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
1 cup  grated coconut
2 eggs
½ cup vegetable oil
1 cup coconut milk
½ tsp almond extract
  1. Preheat oven to 350 degrees. Grease a muffin tin.
  2. Put all the dry ingredients in a bowl and whisk together.
  3. Beat the eggs, then add the vegetable oil, coconut milk, and almond extract. Mix well.
  4. Make a well in the center of the flour mixture and add the egg mixture and mix until just blended. Do not over mix.
  5. Bake at 350 for 15 – 20 minutes. Let cool for five minutes and remove from tin. 

Interested in Montpelier Plantation and Beach? Read all about this Relais and Chateaux resort here and my trip to Nevis here.

Montpelier Plantation and Beach Review | The Rose Table
The 300 year-old sugar mill.

Happy baking,

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3 Comments Add yours

  1. Andi says:

    These look great! Have to sub out gluten-free flour but I’m going to make these. Is the grated coconut the sweetened or unsweetened kind?

    1. Katie-Rose Watson says:

      Great question! I use unsweetened coconut. I always have some in my fridge! Let me know what you think of the recipe. 🙂

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