Captain Jack's Coconut Muffins

chris elizondo


A coconut muffin that any self-respecting pirate would be proud of ..and we found out what happened with the rum! Yum :P
Savor these adult muffins with a cup of strong dark rummed coffee with cream for a double treasure. Enjoy!

★★★★★ 2 votes
6 large, 12 regular muffins
10 Min
25 Min


3 c
all purpose flour
4 tsp
baking powder
1 tsp
2 large
eggs, room temperature
1 c
granulated sugar
1/4 c
brown sugar
1 c
milk, room temperature
1/2 c
canola oil
1 tsp
vanilla extract
3 tsp
coconut extract
3 Tbsp
meyers rum (or regular rum , if you prefer nonspiced)
3/4 c
shredded coconut
coarse sugar for sprinkling or some coconut for sprinkling to the top

How to Make Captain Jack's Coconut Muffins


  • 1While preheating oven to 425 degrees, spray a muffin tin with cooking spray.
  • 2In a large bowl, gently mix together flour, baking powder and salt. Mix until all dry ingredients are combined.
  • 3In a medium bowl, whisk together eggs and sugars. Mix in milk, oil, rum and extracts.
  • 4Fold wet ingredients into dry ingredients, adding coconut in last. Mix only to incorporate, being careful not to overmix (which will result in dry, tough muffins.)
  • 5Pour batter into prepared muffin tins, filling to just under the top edge of the tin. Sprinkle with coarse sugar and/or coconut. Bake at 425 for 5 mins and then reduce to 375 and bake for an additional 25-30 mins (you may need to bake a bit longer for jumbo muffin tins) til golden brown. Allow to cool for 10 mins, then de-tin and continue to cool or eat and enjoy :)

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About Captain Jack's Coconut Muffins