These Tropical Coconut Muffins are a delightful treat, combining the rich flavors of coconut and a hint of citrus for a moist and flavorful bite.
Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners.
Using muffin liners ensures easy removal and less cleanup.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
Whisking the dry ingredients helps to evenly distribute the leavening agents.
In another bowl, whisk together the coconut milk, eggs, melted butter, vanilla extract, and orange zest.
Ensure the butter is slightly cooled to prevent cooking the eggs.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Divide the batter evenly among the muffin cups.
Filling each cup about three-quarters full ensures even baking.
Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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