Delight in these tropical coconut muffins, a sweet treat perfect for any occasion.
Preheat your oven to 180°C (356°F) and prepare a muffin pan by lining it with paper liners or greasing it lightly.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, whisk together the egg, milk, vanilla essence, and vegetable oil until well combined.
Ensure the wet ingredients are at room temperature for better mixing.
In another bowl, combine the flour, sugar, salt, baking powder, and shredded coconut.
Sifting the dry ingredients can help achieve a smoother batter.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Allowing the muffins to cool helps them set and enhances their flavor.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a delightful treat.
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