Coconut Muffins Recipes

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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 MUFFINS



Coconut Muffins image

A very simple muffin recipe. Try them with your favorite hot beverage for an early morning treat. Quick note: if using sweetened coconut, eliminate the honey.

Provided by GINGER P

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 7

2 eggs, separated
2 tablespoons margarine, softened
2 tablespoons honey
¼ teaspoon almond extract
⅓ cup boiling water
¾ cup unsweetened flaked coconut
¾ cup all-purpose flour

Steps:

  • In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.
  • In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 10.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 39.8 mg, Sugar 3.4 g

DELISH COCONUT MUFFINS



Delish Coconut Muffins image

Delicious coconut muffins that contain no eggs, no oil, no wheat flour, and it's very easy to make. Crunchy on the outside and very moist on the inside. This is actually a recipe from Indonesia, and they use a different type of cooking tool, which is heavy steel and the dough cooked on the stove. Since I don't have that equipment, I am using the muffin baking tray and baking them instead, but they still come out very good and tasty. You can freeze some of them; also reheat with microwave, or serve in a party for snacks.

Provided by DelishD

Categories     World Cuisine Recipes     Asian     Indonesian

Time 40m

Yield 33

Number Of Ingredients 6

2 ½ cups coconut milk
1 tablespoon water, or as needed
1 ¼ cups white rice flour
2 cups shredded unsweetened coconut
1 teaspoon salt
1 tablespoon white sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray mini-muffin pans with cooking spray.
  • Mix together the coconut milk with the water in a mixing bowl. Stir in white rice flour, shredded coconut, and salt. Spoon the mixture into the prepared mini muffin cups, and sprinkle with sugar if desired.
  • Bake in the preheated oven until the tops are golden brown and crusty, about 30 minutes.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 7 g, Fat 7.4 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 6.5 g, Sodium 74.8 mg, Sugar 0.8 g

COCONUT MUFFINS



Coconut Muffins image

Here's a recipe for some tasty muffins I got from the Thai Kitchen line of products - easy to make and fairly rich, with a zing from the orange peel.

Provided by ChrisMc

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups flour
1 cup sweetened flaked coconut
1/2 cup sugar
1/2 cup chopped almonds
1 1/2 teaspoons baking powder
3/4 teaspoon minced orange rind
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light coconut milk
2 large eggs
1/4 cup butter, melted
1 teaspoon vanilla extract

Steps:

  • Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
  • In another bowl, blend the coconut milk, eggs, butter, and vanilla.
  • Pour the egg mixture into the dry ingredients and blend well.
  • Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.

Nutrition Facts : Calories 209.9, Fat 10.6, SaturatedFat 5.4, Cholesterol 45.4, Sodium 225.3, Carbohydrate 25.3, Fiber 1.5, Sugar 12.1, Protein 4.2

BANANA COCONUT MUFFINS



Banana Coconut Muffins image

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

Provided by Lvs2Cook

Categories     Quick Breads

Time 35m

Yield 8 muffins

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Steps:

  • Preheat oven to 375°. Line muffin cups with paper muffin liners.
  • Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
  • Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
  • Bake until muffins are puffed and golden, about 25 minutes.
  • Transfer muffins to a rack and cool slightly.

CHERRY AND COCONUT MUFFINS



cherry and coconut muffins image

hearty food :) with a homemade feel

Provided by babybump

Time 30m

Yield Makes Cakes

Number Of Ingredients 0

Steps:

  • preheat the oven to 175c/300/f gas 4
  • place all your ingredients into a bowl keeping back the cherries and coconut and use an electric whisk to beat together for at least 2-3 minutes
  • add your coconut and quarter your cherries leaving 18 out to top before putting in the oven
  • place mix in cupcake cases and place whole cherries on top of the mixture
  • bake in the oven for 20 minutes or till skewer comes out clean. place on a colling rack when cooled these can be frozen for 3 months in an air tight container or last 2 days if not freezing

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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