Light and fluffy, this muffin will turn you into a coconut lover!
Yields1 ServingPrep Time1 hrCook Time35 minsTotal Time1 hr 35 mins
For the Muffin:
3cupsflour
1tspbaking powder
½tspbaking soda
½tspsalt
1cupheavy cream, plus 1 Tbsp lemon juice
3sticksbutter, room temperature
2cupssugar
5eggs
1 ½tspvanilla extract
1cupsweetened flaked coconut ( available at The Peppermill)
For the Frosting:
8ozcream cheese, room temperature
1stickbutter, room temperature
1tspvanilla
2 ½cupsconfectioners’ sugar
8ozsweetened 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.
Ingredients
For the Muffin:
3cupsflour
1tspbaking powder
½tspbaking soda
½tspsalt
1cupheavy cream, plus 1 Tbsp lemon juice
3sticksbutter, room temperature
2cupssugar
5eggs
1 ½tspvanilla extract
1cupsweetened flaked coconut ( available at The Peppermill)
For the Frosting:
8ozcream cheese, room temperature
1stickbutter, room temperature
1tspvanilla
2 ½cupsconfectioners’ sugar
8ozsweetened 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.
