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!
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.
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!
2 cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
1 cup grated coconut
½ cup vegetable oil
1 cup coconut milk
½ tsp almond extract
- Preheat oven to 350 degrees. Grease a muffin tin.
- Put all the dry ingredients in a bowl and whisk together.
- Beat the eggs, then add the vegetable oil, coconut milk, and almond extract. Mix well.
- Make a well in the center of the flour mixture and add the egg mixture and mix until just blended. Do not over mix.
- Bake at 350 for 15 – 20 minutes. Let cool for five minutes and remove from tin.