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Easy Sweet Potato Muffins with Toasted Coconut Recipe

Easy Sweet Potato Muffins with Toasted Coconut

Tender sweet potato muffins flavored with cinnamon, nutmeg, vanilla, and shredded coconut, finished with fragrant toasted coconut on top. This easy breakfast recipe makes 12 muffins in about 40 to 45 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 1/2 cups All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 2 Large eggs
  • 3/4 cup Packed light brown sugar
  • 1 cup Mashed cooked sweet potato
  • 1/2 cup Neutral vegetable oil, such as canola
  • 1 teaspoon Vanilla extract
  • 1/4 cup Milk
  • 1/2 cup Sweetened shredded coconut
Toasted Coconut Topping
  • 1/2 cup Sweetened or unsweetened shredded coconut

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it lightly.
  2. Toast the topping coconut in a dry skillet over medium-low heat, stirring frequently, for 3 to 6 minutes until lightly golden and fragrant. Set it aside to cool.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  4. In a separate bowl, whisk the eggs, brown sugar, mashed sweet potato, oil, vanilla, and milk until smooth.
  5. Add the dry ingredients to the sweet potato mixture and stir just until no dry streaks remain. Fold in the 1/2 cup shredded coconut without overmixing.
  6. Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the cooled toasted coconut over the tops.
  7. Bake for 20 to 25 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack to finish cooling.

Notes

Use thoroughly mashed and cooled sweet potato. Weigh or firmly pack the puree for consistent moisture, and avoid adding extra milk because a thin batter can make the muffins heavy or cause the coconut topping to sink. Store airtight at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for about 2 months.