Name: Extra Creamy Coconut Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: For coconut milk:; ½ cup unsweetened shredded coconut (35 g); ½ cup hot milk (120 ml); 1 teaspoon neutral oil (5 ml); For the muffins:; 1⅔ cups all-purpose flour (200 g); ⅔ cup sugar (130 g); ½ cup unsweetened shredded coconut (40 g); 2 teaspoons baking powder; Pinch of salt; 2 large eggs; ½ cup homemade coconut milk (120 ml); ¼ cup neutral oil (60 ml); ⅓ cup plain yogurt or sour cream (80 g); 1 teaspoon vanilla extract; 1 tablespoon lemon juice

Coconut muffins recipe lovers, this one is for you — soft, tender, and extra creamy coconut muffins made with homemade coconut milk that stay moist even the next day.

If you’ve ever baked coconut muffins that smelled amazing fresh out of the oven but turned dry by the next morning, you’re going to love this recipe. These muffins are rich without being heavy, lightly sweet, and packed with real coconut flavor in the most natural way possible.

I’m using a simple homemade coconut milk made from shredded coconut and regular milk, blended smooth and left unstrained. That creamy coconut pulp is the secret weapon here, and it makes all the difference in texture.

This Coconut muffins recipe is easy enough for a weekday bake but special enough for brunch, meal prep, or even a casual dessert.

When These Coconut Muffins Are Perfect

These muffins are incredibly versatile, which is probably why I bake them so often.

They’re ideal when you want something comforting but not overly sweet, and they fit into so many moments of the day.

You’ll love them for:

Weekend brunch with coffee or tea
Easy weekday breakfasts you can grab and go
Afternoon snacks for kids or adults
Light desserts when you don’t want frosting or glaze

I especially love making these when I want a bakery-style muffin without complicated steps or hard-to-find ingredients.

If you enjoy cozy breakfast bakes, you might also love my
Apple Baked Oatmeal Recipe with Almond Flakes — it’s another soft, comforting option that works beautifully for meal prep.

Why I Love This Coconut Muffins Recipe

There are plenty of coconut muffin recipes out there, but this one checks all the boxes for me.

It’s:

Soft and moist, even the next day
Naturally rich without coconut extract
Simple to make with basic ingredients
Balanced in sweetness, not overpowering

The homemade coconut milk adds real depth of flavor, while yogurt or sour cream keeps the crumb tender and prevents dryness.

And best of all, you don’t need canned coconut milk or coconut cream. This makes the recipe more accessible and lighter, while still delivering that creamy coconut taste.

If chocolate is more your thing, don’t miss my
Double Chocolate Banana Muffins Recipe — they’re rich, indulgent, and just as easy to make.

The Secret: Homemade Creamy Coconut Milk

Before we get into the full Coconut muffins recipe, let’s talk about the coconut milk.

This isn’t traditional coconut milk, and that’s intentional.

Instead of straining out the coconut pulp, we blend everything together and keep it in the batter. This adds moisture, body, and flavor without making the muffins dense.

Homemade Creamy Coconut Milk Ingredients

½ cup unsweetened shredded coconut (35 g)
½ cup hot milk (120 ml)
1 teaspoon neutral oil (5 ml)

How to Make It

Place the shredded coconut in a heatproof bowl.
Pour the hot milk over it, cover, and let it sit for 15 minutes.
Add the oil, then blend until smooth and creamy.
Do not strain the mixture.
Set aside to cool slightly before using.

This step only takes a few minutes, but it completely transforms the texture of the muffins.

This recipe also works perfectly with store-bought coconut milk if you prefer a quicker option.

The Coconut Muffins Recipe

Ingredients for Extra Creamy Coconut Muffins

This Coconut muffins recipe uses straightforward pantry staples, with coconut layered in multiple ways for maximum flavor.

Dry Ingredients

1⅔ cups all-purpose flour (200 g)
⅔ cup sugar (130 g)
½ cup unsweetened shredded coconut (40 g)
2 teaspoons baking powder
Pinch of salt

Wet Ingredients

2 large eggs
½ cup homemade coconut milk (120 ml) (also works with store-bought coconut milk)
¼ cup neutral oil (60 ml)
⅓ cup plain yogurt or sour cream (80 g)
1 teaspoon vanilla extract
1 tablespoon lemon juice

The lemon juice doesn’t make the muffins taste lemony. It simply brightens the flavor and helps activate the baking powder.

Step-by-Step Instructions

This recipe comes together quickly, and there’s no need for a mixer.

Prepare the Muffins

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin.

Step 2: In a large bowl, mix together all the dry ingredients.

Step 3: In another bowl, lightly whisk the eggs.

Step 4: Add the coconut milk, oil, yogurt or sour cream, vanilla, and lemon juice.

Step 5: Pour the wet mixture into the dry ingredients.

Step 6: Gently mix just until combined. Do not overmix. The batter should be thick but spoonable, not runny.

Step 7: Divide the batter evenly between the muffin cups, filling each about ¾ full.

Step 8: Bake for 18–21 minutes, until a toothpick inserted in the center comes out clean.

Step 9: Let cool for 5 minutes, then transfer to a wire rack.

The batter should be thick but spoonable, not runny.

Why These Muffins Stay Soft and Moist

This Coconut muffins recipe is designed to stay tender well beyond the first day.

Here’s what makes that happen:

Homemade coconut milk with the pulp left in
Yogurt or sour cream to lock in moisture
Neutral oil instead of butter for softness
Gentle mixing to avoid a tough crumb
Slightly lower baking temperature

Each element plays a role, and together they create muffins that feel bakery-fresh even after sitting overnight.

Storage and Make-Ahead Tips

One of my favorite things about this Coconut muffins recipe is how well it stores.

You can confidently bake these ahead of time without worrying about dryness.

How to Store Them

At room temperature:
Store in an airtight container for up to 2 days
In the refrigerator:
They stay soft for 3–4 days
Bring to room temperature before serving

If you want to warm them slightly, a few seconds in the microwave works perfectly.

For longer storage, these muffins also freeze well. Wrap them individually and freeze for up to 2 months.

Serving Ideas and Variations

These coconut muffins are delicious on their own, but you can easily dress them up.

Try:

A light dusting of powdered sugar
A drizzle of honey or coconut yogurt
Serving with fresh berries
Pairing with coffee, tea, or a latte

If you enjoy classic European-style cookies alongside muffins, you might also love my
Easy Danish Butter Cookies Recipe.

More Recipes and Inspiration

I regularly share new recipes, baking ideas, and cozy food inspiration.

You can find all my latest creations on Pinterest, where I post every new recipe as soon as it goes live:
DailyAppetizer Pinterest

It’s a great place to save recipes for later and discover new ideas for breakfast, snacks, and desserts.

Final Thoughts

This Coconut muffins recipe is one of those reliable, feel-good bakes you’ll come back to again and again.

It’s simple, flavorful, and made with ingredients you likely already have. The homemade coconut milk adds a special touch without making the recipe complicated, and the result is soft, moist muffins that truly last.

Whether you’re baking for your family, meal prepping for the week, or just treating yourself to something cozy, these coconut muffins fit the moment perfectly.

If you try them, don’t forget to check out my other recipes on Daily Appetizer and follow along on Pinterest for more easy, comforting bakes.