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


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 :)

About this Recipe