Coffee Coconut Muffins

Prep Time
Cook Time
Ready In

"Great with your morning coffee."

Original is 12 servings


  • Serving Size: 1 (82.2 g)
  • Calories 268.7
  • Total Fat - 13.8 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 55.8 mg
  • Sodium - 162.5 mg
  • Total Carbohydrate - 32.8 g
  • Dietary Fiber - 1.3 g
  • Sugars - 17.6 g
  • Protein - 4.3 g
  • Calcium - 108.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375°F. Grease and flour 12 muffin cups, or use paper liners.

Step 2

In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.

Step 3

Sift the flour, baking powder and salt into a small bowl.

Step 4

Combine the coffee, milk, vanilla and almond extract in a small bowl.

Step 5

Alternately blend the coffee mixture and the flour mixture into the butter mixture.

Step 6

Stir in the nuts and coconut.

Step 7

Divide the batter among the 12 muffin cups.

Step 8

Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.

Step 9

Cool 5 minutes on rack and remove from muffin tins and cool.


No special items needed.

3 Reviews


I used lotus cups for the liners which made a dozen awesome muffins. Made espresso which made for a delicious coffee/coconut flavour. Update 1/26/24: Still a favourite muffin here! Used coconut extract in lieu of the vanilla/almond and added some plumped raisins. Delish! Thank you for sharing Mike!


review by:
(26 Nov 2020)


Made for the Pick Me Tag Game - My love of coffee is well-known, it is what drew me to this recipe & its flavor is perfectly present. My yield was 12 std-sized muffins + 2 ramekin servings we ate as our taste test. I over-filled the paper muffin liners, but they were still contained & will be shared w/family today as a sweet treat for brunch. Excellent recipe, Mike. Thx for sharing it w/us. :-)


review by:
(12 May 2018)


Wonderful!!! I made these for Father's Day because coconut is one of my husband's favorite ingredients and these just sounded perfect! And they were perfect! The only thing I changed was using pecans instead of walnuts and skipping the almond extract. I was also worried that they would taste too much like coffee -- but they didn't -- you couldn't even taste the coffee at all - just a wonderful muffin! I made 14 muffins from this recipe -- some for breakfast and some to freeze! Thanks for sharing!


review by:
(18 Jun 2017)

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