Preheat your oven to 180°C (350°F) and line your muffin tin with paper liners or lightly grease it. Measure out all your ingredients so everything is ready to go, making the process smooth and enjoyable.
In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder until evenly combined. This creates a light, airy base for your muffins.
In a separate bowl, combine the coconut milk, melted butter, and eggs. Whisk until the mixture is smooth, slightly frothy, and well integrated. This step helps the eggs and liquids relax and blend seamlessly.
Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula. Mix just until the batter is combined; it’s okay if a few lumps remain—overmixing can make muffins dense.
Gently fold in the toasted coconut flakes, distributing them evenly throughout the batter. You'll notice the batter thickening slightly as the coconut flakes add texture.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Use the back of the spoon or a scoop for even portions. Lightly tap the tray on the counter to settle the batter and remove air bubbles.
Bake the muffins in the preheated oven for 20-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. The toasted coconut on top should be fragrant and slightly crisp.
Remove the muffins from the oven and let them rest for about 5 minutes in the tin. Then transfer them to a wire rack to cool slightly. During this time, the aroma of toasted coconut will fill your kitchen, signaling they are ready.
Enjoy these muffins warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. The combination of moist crumb and crispy toasted coconut makes for a delightful tropical treat.
