Coconut Muffins

Coconut Muffin Recipe

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
If you see a Hidden Mickey…well this is why we’re friends!

Coconut Muffins

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

Coconut Muffin Recipe

Coconut Muffin Recipe

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 Muffin Recipe

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. 

Watch me make it:

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.
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Happy baking,

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11 responses to “Coconut Muffins”

  1. […] Island Breakfast Muffin or pastry (try my Coconut Muffins!) Yogurt with granola (I used Greek Gods black cherry with almond granola – holy yum!) […]

  2. 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 Avatar
      Katie-Rose Watson

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

  3. I made the muffins and they are scrumptious, This recipe is perfect. Thank you for sharing.

    1. Katie-Rose Watson Avatar
      Katie-Rose Watson

      I’m so glad you loved it! Thank you for that feedback. 🙂

  4. […] good do warm, comforting blueberry muffins sound right about now? This recipe is adapted from my Coconut Muffins recipe, the softest muffin recipe in the world. I love coconut milk in muffins because it seems to […]

  5. […] more muffin recipes? Check out my Coconut Muffins and my Chocolate Chocolate Chip […]

  6. […] kept the food very simple: my favorite coconut muffins (which I made the day before), juicy berries, and delightful cucumber sandwiches that Sylvia made. […]

  7. Tied for best muffins of my life (along w/ my Gran’s berry cream cheese ones). Holy smokes-good; thank you so much!!
    I think I’m going to add cardamom next time. 🤤

    1. Katie-Rose Watson Avatar
      Katie-Rose Watson

      I am honored to be tied with your Gran! ❤️ So glad you loved the recipe. 🥰

  8. I made these and I’m so glad I did. The texture is light and wonderful. The taste is subtle and sublime. Run to your kitchen with this recipe and you’ll be glad you did!

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