Coconut Muffins

DifficultyIntermediate

Light and fluffy, this muffin will turn you into a coconut lover!

[cooked-sharing]
Yields1 Serving
Prep Time1 hrCook Time35 minsTotal Time1 hr 35 mins
For the Muffin:
 3 cups flour
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup heavy cream, plus 1 Tbsp lemon juice
 3 sticks butter, room temperature
 2 cups sugar
 5 eggs
 1 ½ tsp vanilla extract
 1 cup sweetened flaked coconut ( available at The Peppermill)
For the Frosting:
 8 oz cream cheese, room temperature
 1 stick butter, room temperature
 1 tsp vanilla
 2 ½ cups confectioners’ sugar
 8 oz sweetened flaked coconut ( available at The Peppermill)
Prepare the Muffins:
1

Preheat oven to 325°F. Line 24 muffin cups with paper liners.

2

Combine dry ingredients: Sift together flour, baking powder, baking soda and salt. Set aside.

3

Stir together cream and lemon juice and allow to bubble.

4

In a mixer bowl, cream butter and sugar for 5 minutes. Add eggs, one at a time, mixing between each addition. Add vanilla extract.

5

Add dry ingredients and curdled cream to butter mixture in three additions, alternating wet and dry ingredients. Mix just until well-combined, then fold in coconut flakes.

6

Scoop batter into prepared muffin cups and bake for 35 Minutesminutes or until lightly-browned. Remove from oven and cool completely on wire rack.

Prepare the Frosting:
7

Mix cream cheese, butter, vanilla and confectioners’ sugar until well-combined. Remove muffins from pan and spread frosting on each muffin. Top with a generous sprinkle of flaked coconut.

8

Note: For lower fat version, use whole milk; for parve, use coconut milk.

Category,

Ingredients

For the Muffin:
 3 cups flour
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 1 cup heavy cream, plus 1 Tbsp lemon juice
 3 sticks butter, room temperature
 2 cups sugar
 5 eggs
 1 ½ tsp vanilla extract
 1 cup sweetened flaked coconut ( available at The Peppermill)
For the Frosting:
 8 oz cream cheese, room temperature
 1 stick butter, room temperature
 1 tsp vanilla
 2 ½ cups confectioners’ sugar
 8 oz sweetened flaked coconut ( available at The Peppermill)

Directions

Prepare the Muffins:
1

Preheat oven to 325°F. Line 24 muffin cups with paper liners.

2

Combine dry ingredients: Sift together flour, baking powder, baking soda and salt. Set aside.

3

Stir together cream and lemon juice and allow to bubble.

4

In a mixer bowl, cream butter and sugar for 5 minutes. Add eggs, one at a time, mixing between each addition. Add vanilla extract.

5

Add dry ingredients and curdled cream to butter mixture in three additions, alternating wet and dry ingredients. Mix just until well-combined, then fold in coconut flakes.

6

Scoop batter into prepared muffin cups and bake for 35 Minutesminutes or until lightly-browned. Remove from oven and cool completely on wire rack.

Prepare the Frosting:
7

Mix cream cheese, butter, vanilla and confectioners’ sugar until well-combined. Remove muffins from pan and spread frosting on each muffin. Top with a generous sprinkle of flaked coconut.

8

Note: For lower fat version, use whole milk; for parve, use coconut milk.

Coconut Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Email me when available We will inform you when the product arrives in stock. Please leave your valid email address below.