Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it well. Gather your toasted shredded coconut for mixing and topping.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until evenly combined. This ensures an even distribution of leavening and flavor.
In a separate bowl, beat the eggs until frothy, then stir in the melted coconut oil, milk, and vanilla extract. Mix until the mixture is smooth and fragrant, about 30 seconds.
Pour the wet mixture into the bowl of dry ingredients and gently fold them together with a spatula until just combined. Don’t overmix — a few lumps are okay and help keep the muffins tender.
Carefully fold in the toasted shredded coconut, ensuring an even distribution without deflating the batter. The mixture should be thick but moist.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Use the back of a spoon or an ice cream scoop for clean, even portions.
Sprinkle a few extra toasted coconut flakes on top of each muffin for added crunch and visual appeal.
Bake for 20 to 25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The tops should be crackly and fragrant with toasted coconut aroma.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer to a wire rack to cool slightly, revealing their crackly tops and moist crumb.
Enjoy these warm or at room temperature, perhaps with a pat of butter or extra toasted coconut on top for an indulgent treat.
