Coconut Cream Muffins
At a Glance
- Total
- 35 min
- Servings
- 12.00 muffins
Categories
- Breakfast
- Dessert
- Muffins
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Eggs
- Tree nuts
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Coconut Cream Muffins brings together 2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 12 servings.
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Equipment
12-cup muffin tin, paper liners, mixing bowls, electric mixer, wire rack
Ingredients
- 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
Instructions
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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