Bakery style coconut muffins are perfect for summer! Soft and fluffy muffins full of shredded coconut. Bakery style makes them the best muffins!
I don't know about you but I love coconut treats! If your a coconut fan too these muffins are a must try!
What is a Bakery Style Muffin?
A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at the lower heat setting until muffins are fully baked.
How to Make Coconut Muffins
Start by preheating your oven to 425 F and line muffin pan with liners.
In a large bowl mix melted butter, sugar, buttermilk, eggs, vanilla extract, and coconut extract together. After all the wet ingredients are well incorporated add in the shredded coconut and mix.
Next, in a different bowl whisk flour, baking powder, baking soda, and salt together. Add the dry ingredients into the wet and use a rubber spatula to fold them into each other. Over mixing leads to dry muffins.
Divide the batter evenly am the muffin tins. Sprinkle some additional shredded coconut on top (optional).
Bake at 425 F for 5 minutes and then reduce the oven temperature to 350 and continue baking for another 13-15 minutes. Muffins are done when a toothpick inserted into the centre comes out clean. Cool muffins in the pan for a few minutes after baking.
How to Store the Muffins
Store muffins at room temperature in an airtight container or zip lock bag. If stored properly these muffins keep good for three days.
Don't Have Coconut Extract
Coconut extract can usually be found at the grocery store in the baking isle. If you don't have any you can omit it from the recipe, instead just add an extra 1/2 tsp of vanilla extract.
Tips for Baking Perfect Muffins
- Use room temperature ingredients.
- Do not over mix the wet and dry ingredients.
- Measure the flour properly by spooning it into the measuring cup and levelling the top off.
- Don't over bake, this will lead to dry muffins.
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Bakery Style Coconut Muffins!
If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
You Might Also Enjoy
- Bakery Style Banana Muffins
- Toasted Coconut Dutch Baby Pancake
- Chewy Coconut Cookies
- Bakery Style Chocolate Chip Muffins
- Bakery Style Gingerbread Muffins
Bakery Style Coconut Muffins
Ingredients
- 2 & 1/2 C all purpose flour spooned and levelled to measure
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 C salted butter melted
- 1 C white sugar
- 1 C buttermilk at room temperature
- 1 & 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
- 2 large eggs at room temperature
- 1 C sweetened shredded coconut also called coconut flakes
Instructions
- Preheat your oven to 425 F and line muffin pan with liners.
- In a large bowl mix melted butter, sugar, buttermilk, eggs, vanilla extract, and coconut extract together.
- Once all the wet ingredients are well incorporated add in the shredded coconut and mix.
- In a different bowl whisk flour, baking powder, baking soda, and salt together.
- Add the dry ingredients into the wet and use a rubber spatula to fold them into each other. Once they're combined, stop mixing. Over mixing leads to dry muffins.
- Divide the batter evenly am the muffin tins. Sprinkle some additional shredded coconut on top (optional).
- Bake at 425 F for 5 minutes and then reduce the oven temperature to 350 and continue baking for another 13-15 minutes. Muffins are done when a toothpick inserted into the centre comes out clean.
- Let muffins cool in the pan for a few minutes after baking. Enjoy!
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