Total Time
Prep 15 mins
Cook 20 mins

A wonderfully moist coconut cream muffin. Yummy!

Ingredients Nutrition


  1. Heat oven to 350°.
  2. Line 12 muffin tin with paper liners.
  3. Combine flour, baking powder and salt in a small bowl and set aside.
  4. In another bowl, combine cream with extracts and set aside.
  5. Beat butter in large mixing bowl on high speed for 1 minute.
  6. Gradually add sugar and beat until fluffy.
  7. Reduce mixer speed to medium and beat in eggs until well blended.
  8. On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
  9. Stir in coconut.
  10. Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
  11. Cool in pan on wire rack.
  12. For glaze, mix all ingredients and drizzle over muffins.
Most Helpful

Very easy to bake! I used some coconut milk along with regular milk in the recipe. Smells great!

arockingroupie August 31, 2011

Okay, I'm a serial recipe tweaker. After reading a review that these were dry, I used heavy cream and I used a whole cup. The fat from the cream will help keep them moist. I also like my muffins sweeter, so I used a whole cup of sugar. I also used a double strength vanilla extract and a little coconut extract in addition to the almond. I totally support the use of coconut milk, if you have it on hand. I decided to skip the glaze because I want to please my calorie counting colleagues, but I'm sure it would be delicious! Another trick: reduce your oven temp by 25 degrees if you are using a dark or non-stick muffin pan (which most are) and increase baking time until they spring back to the touch. Enjoy and thank you for posting this recipe! It was exactly what I was looking for.

MNCupcake April 13, 2010

Delicious! Moist & full of flavour! I thought they were more cake-like so next time I'll top with actual frosting as I wasn't too fussy on the glaze anyway.

Debbb June 28, 2009