Coconut Muffins
19
Nov
Nov
3 sticks Butter, softened to room temperature
2 cups Sugar
5 Eggs
1 ½ tsp Vanilla Extract
3 cups Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Heavy Cream plus 1 tablespoon Lemon Juice
14 oz Sweetened Shredded Coconut
For the Glaze:
8 oz Cream Cheese, at room temperature
1 stick Butter, room temperature
1 tsp Vanilla
2 ½ cups Confectioners' Sugar
8 oz Sweetened Shredded Coconut
1
Preheat oven to 325 degrees F. Line 24 muffin cups with paper liners.
2
Cream butter and sugar for 5 Minutes. Add eggs, one at a time mixing between each additition.
3
Sift together flour, baking powder, baking soda and salt.
4
Stir together cream and lemon juice and allow to bubble.
5
Add dry ingredients and curdled cream to butter mixture in three additions, alternating wet and dry ingredients. Mix just until well combined. Fold in coconut.
6
Spread batter into prepared muffin cups and bake 30 to 35 Minutes or until lightly browned. Remove from oven and cool completely.
For the Glaze:
7
Mix cream cheese, butter, vanilla and confectioners' sugar until well combined. Remove muffins from pan and spread glaze on each muffin. Top with a generous sprinkle of coconut.
Ingredients
3 sticks Butter, softened to room temperature
2 cups Sugar
5 Eggs
1 ½ tsp Vanilla Extract
3 cups Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
1 cup Heavy Cream plus 1 tablespoon Lemon Juice
14 oz Sweetened Shredded Coconut
For the Glaze:
8 oz Cream Cheese, at room temperature
1 stick Butter, room temperature
1 tsp Vanilla
2 ½ cups Confectioners' Sugar
8 oz Sweetened Shredded Coconut