Prep 15 mins
Cook 20 mins
A wonderfully moist coconut cream muffin. Yummy!
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- 1⁄4 teaspoon almond extract
- 2⁄3 cup cream or 2⁄3 cup milk
- 1⁄2 cup soft butter
- 3⁄4 cup sugar
- 2 eggs
- 1 3⁄4 cups sweetened flaked coconut
- 1⁄2 cup powdered sugar
- 1 -2 tablespoon milk
- 1 -2 drop almond extract
- Heat oven to 350°.
- Line 12 muffin tin with paper liners.
- Combine flour, baking powder and salt in a small bowl and set aside.
- In another bowl, combine cream with extracts and set aside.
- Beat butter in large mixing bowl on high speed for 1 minute.
- Gradually add sugar and beat until fluffy.
- Reduce mixer speed to medium and beat in eggs until well blended.
- On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
- Stir in coconut.
- Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
- Cool in pan on wire rack.
- For glaze, mix all ingredients and drizzle over muffins.
Very easy to bake! I used some coconut milk along with regular milk in the recipe. Smells great!
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.
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.