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Toasted Coconut Muffins

These easy to make muffins are my daughter’s favorites! Enjoy the delicious coconut flavor and toasted coconut streusel topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1.25 cups all-purpose flour
  • 1.25 teaspoons baking powder
  • 0.5 cup vegetable oil or canola oil
  • 1 cup sour cream
  • 0.25 cup milk
  • 0.33 cup sugar
  • 1 large egg
  • 1 teaspoon coconut extract
  • 0.25 cup sweetened shredded coconut
Streusel Topping
  • 0.25 cup sweetened shredded coconut toasted
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon salted butter melted

Method
 

Preparation Steps
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, stir together sour cream, milk, egg, coconut extract, vegetable oil, and 0.33 cup sugar.
  3. Add in 1.25 cups all-purpose flour and 1.25 teaspoons baking powder, and stir just until moist.
  4. Fold in 0.25 cup sweetened shredded coconut.
  5. Place 12 muffin cup liners in muffin cups. Divide batter evenly among the cups.
  6. For the streusel, mix together 0.25 cup toasted sweetened shredded coconut, 1 tablespoon melted butter, 3 tablespoons all-purpose flour, and 3 tablespoons sugar. Sprinkle over each muffin cup.
  7. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature.