Best Captain Jacks Coconut Muffins Recipes

COCONUT MUFFINS

Coconut Muffins image

In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup canola oil
1/2 teaspoon coconut extract
1/4 cup sweetened shredded coconut
TOPPING:
1/4 cup sugar
1/4 cup sweetened shredded coconut
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT CREAM MUFFINS

Coconut Cream Muffins image

Make and share this Coconut Cream Muffins recipe from Food.com.

Provided by Marie

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 333, Fat 17.6, SaturatedFat 12, Cholesterol 66.3, Sodium 199.4, Carbohydrate 40.5, Fiber 1.2, Sugar 23.4, Protein 4

CAPTAIN JACK'S COCONUT MUFFINS

Captain Jack's Coconut Muffins image

A coconut muffin that any self-respecting pirate would be proud of ..and we found out what happened with the rum! Yum :P Savor these adult muffins with a cup of strong dark rummed coffee with cream for a double treasure. Enjoy!

Provided by chris elizondo @Chelipepper

Categories Other Breakfast

Number Of Ingredients 13

Ingredients

3 cup(s) all purpose flour
4 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large eggs, room temperature
1 cup(s) granulated sugar
1/4 cup(s) brown sugar
1 cup(s) milk, room temperature
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
3 teaspoon(s) coconut extract
3 tablespoon(s) meyers rum (or regular rum , if you prefer nonspiced)
3/4 cup(s) shredded coconut
- coarse sugar for sprinkling or some coconut for sprinkling to the top

Steps:

While preheating oven to 425 degrees, spray a muffin tin with cooking spray.
In a large bowl, gently mix together flour, baking powder and salt. Mix until all dry ingredients are combined.
In a medium bowl, whisk together eggs and sugars. Mix in milk, oil, rum and extracts.
Fold wet ingredients into dry ingredients, adding coconut in last. Mix only to incorporate, being careful not to overmix (which will result in dry, tough muffins.)
Pour batter into prepared muffin tins, filling to just under the top edge of the tin. Sprinkle with coarse sugar and/or coconut. Bake at 425 for 5 mins and then reduce to 375 and bake for an additional 25-30 mins (you may need to bake a bit longer for jumbo muffin tins) til golden brown. Allow to cool for 10 mins, then de-tin and continue to cool or eat and enjoy :)