Walnut Coffee Coconut Muffins

Easy Walnut Coffee Coconut Muffins recipe. This makes a great quick grab and go breakfast idea. A nice simple lightly sweet snack.

It’s my birthday today!

And it’s a big one. Entering a new decade of my life.

How did 30 years of my life go by so quickly?

It’s funny. I was actually going through my phone and found a note in my Notes app from high school. It was titled “30 things to do before I am 30.

Sadly, I didn’t get though much on that list. Or maybe that’s a good thing! I still have so many things that I want to do in life. 

And so many more things that I want to bake! Let’s start with these Walnut Coffee Coconut Muffins.

Usually, my go-to muffin recipe has been my Lemon Pistachio Muffins. But since I had some walnuts and some leftover coffee this morning, I thought that I should use that up first. Enter: these muffins!

They are so soft and fluffy, I will probably be making these muffins on repeat from here on out, since I am quite often stuck with leftover coffee. And now I have a lot of walnuts in the house. I can’t think of a better way to use them up!!

This uses all of your pantry essentials…plus walnuts, if you don’t regularly have those in your kitchen.

But you can switch up the walnuts for whatever you have on hand. Chocolate chips, pistachios… or forget about the walnuts and bake them without it! It’s a great way to get in your coffee and breakfast in one place.

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Walnut Coffee Coconut Muffins

Easy Walnut Coffee Coconut Muffins recipe. This makes a great quick grab and go breakfast idea. A nice simple lightly sweet snack.

5 from 5 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 3/4 cup all-purpose flour
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1/2 cup strong brewed coffee
• 1/3 cup milk of choice
• 2 tsp vanilla extract
• 1/2 cup walnuts, chopped
• 3/4 cup unsweetened shredded coconut

Instructions

• Preheat the oven to 375˚F. Line a muffin pan with paper liners and set aside.
• In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time.
• In a separate bowl, mix together the flour, baking powder and salt.
• In a small bowl, mix together the coffee, milk and vanilla.
• Alternately blend the coffee mixture and the flour mixture into the butter mixture.
• Fold in the walnuts and coconut. Divide into the prepared muffin pans and bake in the preheated oven for 25-35 minutes, or until a toothpick inserted comes out clean.
• Allow to cool in the pan for around 5 minutes, then transfer to wire racks to cool completely.

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