Coconut Cream Muffins

"A wonderfully moist coconut cream muffin. Yummy!"
photo by Shasha photo by Shasha
photo by Shasha
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
12 muffins




  • 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.

Questions & Replies

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  1. arockingroupie
    Very easy to bake! I used some coconut milk along with regular milk in the recipe. Smells great!
  2. MNCupcake
    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.
  3. Debbb
    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.
  4. Grace4Gayle
    These were very good. We sub'd canned coconut milk for the milk. They had a pound cake texture and were really yummy. We'll make again.
  5. krisdecam
    These were really nice. I was hoping for a lot more coconut flavor though. I even used coconut extract. They had nice flavor and were nice and moist nontheless. I would make these again!


  1. Sassy Cupcake
    These were amazing! I substituted the coconut extract for almond, but other than they, everything stayed the same and turned out perfect. My glaze seems a bit thin, I'll experiment with adding more powdered sugan next time...
  2. Lorrie in California
    These were wonderful. I used coconut extract in place of the vanilla and non-fat half and half instead of the milk and they were yummy. I did need to increase the cooking time as the 18-20 min. produced muffins where the insides were not cooked. I think I added 4-6 minutes more.
  3. Marg (CaymanDesigns)
    These are extremely moist, delicious muffins! The coconut cream flavor is perfect. I had wondered about using coconut extract instead of the almond but they are excellent as is. I think the muffin batter would a perfect base for a variety of add-ins. I used about 1/2 cup heavy cream mixed with some 2% milk to make 2/3 cup. Wonderful! Thanks for sharing!


I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
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