Ingredients for Coffee Coconut Muffins
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup strong brewed coffee
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (walnuts or pecans recommended)
- 1 cup shredded coconut
- ½ teaspoon almond extract
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How to Make Coffee Coconut Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease and flour the cups.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In another bowl, combine ½ cup strong brewed coffee, ½ cup milk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Gradually add the dry ingredients and the wet coffee mixture to the creamed butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup shredded coconut and ½ cup chopped nuts (walnuts or pecans recommended).
- Fill each muffin cup about ¾ full.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
71g
Fat
43g
Carbs
11g
