Toasted Coconut Muffins

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the wells to prevent sticking.

2. Spread the shredded coconut on a baking sheet and toast it in the oven for about 5-7 minutes, stirring occasionally, until it turns a light golden brown. Keep a close eye on it to prevent burning. Once done, set it aside to cool.

3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

4. In a separate bowl, beat the eggs lightly. Add the buttermilk, vegetable oil, and vanilla extract to the beaten eggs and mix until well combined.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.

6. Fold in the toasted coconut, reserving a handful for topping the muffins.

7. Fill each muffin cup about three-quarters full with the batter. Sprinkle the remaining toasted coconut on top of each muffin.

8. Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

10. Serve these Toasted Coconut Muffins warm or at room temperature. Enjoy the tropical flavors of coconut in every bite!