Delight in these moist and flavorful coffee walnut coconut muffins, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even baking.
Prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and muffins easier to remove.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Creaming incorporates air, which helps the muffins rise.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are fully incorporated.
In a separate bowl, sift together the flour, baking powder, and salt.
Sifting removes lumps and evenly distributes the baking powder.
In another small bowl, combine the brewed coffee, milk, and vanilla extract.
Ensure the coffee is cooled to avoid curdling the milk.
Alternately add the flour mixture and the coffee mixture to the creamed butter mixture, beginning and ending with the flour mixture.
Mix gently to avoid overworking the batter.
Fold in the chopped walnuts and shredded coconut.
Folding prevents breaking the nuts and keeps the batter airy.
Divide the batter evenly among the prepared muffin cups.
Filling each cup about 3/4 full ensures even baking.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Check muffins a few minutes before the minimum baking time to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents soggy bottoms.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of coffee for a delightful experience.
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