Coconut Cream Muffins
photo by Shasha
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
-
Muffins
- 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
-
Glaze
- 1⁄2 cup powdered sugar
- 1 -2 tablespoon milk
- 1 -2 drop almond extract
directions
- 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.
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Reviews
-
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.
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Tweaks
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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!
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.