Best Coconut Cream Muffins Recipes

STRAWBERRY VANILLA MUFFINS WITH TOASTED COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, baking powder, and salt together in a large bowl.
• Mix Greek yogurt, coconut oil, oat milk, and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.
• Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.
• Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.
• Toast coconut in the preheated oven until lightly browned, about 5 minutes.
• Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread frosting over muffins; sprinkle toasted coconut on top.

COCONUT CREAM MUFFINS

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.

COCONUT CREAM MUFFINS

Steps:

• 1. Blend flour, baking powder and salt in a small bowl and set aside. Stir extracts into half-and-half
• 2. Beat butter in large bowl with an electric mixer on high speed for one minute. Gradually add sugar and beat until fluffy. On medium speed, beat in eggs one at a time until blended. Reduce speed to low and alternately beat in flour and half-and-half mixture, beginning and ending with the flour. Stir in coconut. Fill greased or paper lined muffin tins 2/3 full and bake a 350 degrees for 18 to 20 minutes. Makes one dozen.