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Blood Orange Coconut Muffins Recipe — Bright Citrus Breakfast Treat

Blood Orange Coconut Muffins combine fresh blood orange juice and zest with mashed banana and sweetened coconut for a bright, tropical breakfast muffin. Blood oranges add raspberry and grapefruit notes that play beautifully with banana and coconut. This recipe makes either 6 large or 12 standard muffins and finishes with shredded coconut and a vanilla–blood orange glaze.

A single orange coconut muffin topped with an orange vanilla glaze and a small orange slice on a plate, with a bite missing.

Ingredients You Will Need

  • Blood oranges provide bright citrus flavor and a pink hue for the glaze. If unavailable, substitute navel oranges or grapefruit.
  • Sweetened shredded coconut can be used as-is or pulsed briefly in a food processor for a finer texture that blends smoothly into the batter.
  • Full fat coconut milk adds richness and a touch more coconut flavor to the muffins.
  • Overripe banana adds moisture and enhances the tropical profile.
Overhead view of an orange muffin with pink glaze and an orange slice on top of a white plate.

How to Make Blood Orange Coconut Muffins

The method is straightforward: mix wet and dry ingredients separately, then combine into a thick batter. Fold in the shredded coconut last, then portion the batter into the muffin tin. This recipe works for either 6 large muffins or 12 standard muffins—if using the large pan, fill each cup just over 3/4 full so the tops can rise without spilling over. See the notes for baking time adjustments.

Let the muffins cool in the pan for about 5–10 minutes before transferring them to a wire rack to cool completely. They’re lovely warm, but wait to add the vanilla–blood orange glaze until the muffins are cool so the glaze sets on top instead of melting and running off.

Three orange banana muffins in muffin wrappers on a plate topped with fresh orange slices and coconut.

Tips for Orange Coconut Muffins

  • If blood oranges aren’t available, substitute other citrus such as navel orange, lemon, lime, or grapefruit for juice and zest.
  • Sprinkle coarse sugar and extra shredded coconut on top before baking for a crunchy, sweet finish.
  • Use an ice cream scoop or large cookie scoop to portion batter evenly into muffin cups or liners.
  • Allow the glaze to set fully before storing the muffins.

Vanilla Orange Glaze

A simple vanilla–orange glaze brightens these muffins. Stir powdered sugar with fresh blood orange juice and vanilla until smooth. Adjust thickness by adding powdered sugar a tablespoon at a time for a thicker glaze, or more juice for a thinner drizzle. Pipe or spoon the glaze over cooled muffins.

How to Store Muffins

Store muffins in an airtight container at room temperature for up to three days. To prevent sogginess, line the container with paper towels to absorb excess moisture, replacing the towels if they become damp.

Single muffin topped with a sliced orange on white plate.

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Blood Orange Coconut Muffins

Blood Orange Coconut Muffins are made with fresh blood orange juice, orange zest, mashed banana and sweetened coconut. Top with shredded coconut and a vanilla–orange glaze for a perfect winter citrus breakfast muffin.

Ingredients

Coconut Muffins

  • 2/3 cup (133 g) granulated sugar
  • 3 tbsp blood orange zest (zest of two oranges)
  • 2 1/4 cups (282 g) all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 cup (180 g) full-fat coconut milk or coconut cream
  • 1/3 cup (75 g) fresh blood orange juice
  • 1/2 cup (110 g) mashed overripe banana (about 1 large banana)
  • 2 large eggs, room temperature
  • 1.5 tsp pure vanilla extract or vanilla bean paste
  • 1/4 cup (57 g) salted butter, melted and slightly cooled
  • 1 cup sweetened shredded coconut, pulsed in a food processor to smaller pieces

Topping

  • Coarse sugar
  • Shredded coconut
  • Sliced blood oranges (optional)

Blood Orange Glaze

  • 1 cup (110 g) powdered sugar
  • 2–3 tbsp fresh blood orange juice
  • 1 tsp pure vanilla extract or vanilla bean paste

Instructions

  1. Preheat the oven to 350°F (176°C). Line a 6-cavity muffin pan with paper liners or lightly coat with nonstick spray.
  2. Place granulated sugar in a large bowl and rub the blood orange zest into the sugar with a fork. Let sit a few minutes so the sugar absorbs the orange oils.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. To the bowl with the orange sugar, add the coconut milk, mashed banana, eggs, blood orange juice, vanilla, and melted butter. Whisk until smooth.
  5. Add the dry ingredients to the wet in three additions, mixing until just combined. Avoid overmixing.
  6. Fold in the processed shredded coconut with a silicone spatula.
  7. Divide the batter evenly among the 6 muffin cups.
  8. Sprinkle tops with coarse sugar and additional shredded coconut.
  9. Bake on the middle oven rack for 20–22 minutes, until golden and a toothpick inserted into the center comes out clean.
  10. Let muffins cool in the pan on a rack for 5 minutes, then remove to cool completely.
  11. To make the glaze, whisk powdered sugar, blood orange juice, and vanilla in a small bowl until smooth. Adjust thickness by adding more powdered sugar or more juice as needed. Drizzle over cooled muffins and allow the glaze to set.

Notes

To bake 12 standard muffins, reduce baking time to 15–18 minutes. Muffins should be golden and a toothpick inserted into the center should come out clean.

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