Coconut Coffee Muffins Recipes

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COFFEE COCONUT MUFFINS



Coffee Coconut Muffins image

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

Provided by Outta Here

Categories     Quick Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
2 eggs
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup brewed coffee, strong
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
3/4 cup unsweetened dried shredded coconut
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 375°F.
  • Grease and flour 12 muffin cups, or use paper liners.
  • In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.
  • Sift the flour, baking powder and salt into a small bowl.
  • Combine the coffee, milk, vanilla and almond extract in a small bowl.
  • Alternately blend the coffee mixture and the flour mixture into the butter mixture.
  • Stir in the nuts and coconut.
  • Divide the batter among the 12 muffin cups.
  • Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
  • Cool 5 minutes on rack and remove from muffin tins and cool.

Nutrition Facts : Calories 287.5, Fat 15.5, SaturatedFat 8.7, Cholesterol 52.3, Sodium 160.8, Carbohydrate 33.9, Fiber 1.7, Sugar 17.9, Protein 4.4

COCONUT COFFEE MUFFINS



Coconut Coffee Muffins image

Delicious coconut coffee muffins.

Provided by Marla McGregor Hernandez

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 6

Number Of Ingredients 7

cooking spray
⅔ cup strong brewed coffee, cooled
3 eggs
1 tablespoon coconut oil
½ cup coconut flour
½ cup brown sugar
¼ cup shredded unsweetened coconut

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
  • Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups.
  • Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 173.2 calories, Carbohydrate 20.6 g, Cholesterol 93 mg, Fat 8.4 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 5.7 g, Sodium 40.3 mg, Sugar 12.2 g

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

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 CHOCOLATE MUFFINS



Coconut Chocolate Muffins image

With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. -Sonia Daily, Rochester, Michigan

Provided by Taste of Home

Time 50m

Yield 20 muffins.

Number Of Ingredients 16

4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
BATTER:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

Nutrition Facts : Calories 223 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 98mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

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