Coconut Rough Muffins Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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 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

Ingredients

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.

COCONUT CREAM MUFFINS

Coconut Cream Muffins image

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

Provided by Marie

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
2/3 cup cream or 2/3 cup milk
1/2 cup soft butter
3/4 cup sugar
2 eggs
1 3/4 cups sweetened flaked coconut
1/2 cup powdered sugar
1 -2 tablespoon milk
1 -2 drop almond extract

Steps:

Heat oven to 350°.
Line 12 muffin tin with paper liners.
Combine flour, baking powder and salt in a small bowl and set aside.
In another bowl, combine cream with extracts and set aside.
Beat butter in large mixing bowl on high speed for 1 minute.
Gradually add sugar and beat until fluffy.
Reduce mixer speed to medium and beat in eggs until well blended.
On low speed, alternately beat in flour and cream mixture beginning and ending with flour just until mixed.
Stir in coconut.
Fill muffin liners 3/4 full and bake for 18 to 20 minutes or until they test done.
Cool in pan on wire rack.
For glaze, mix all ingredients and drizzle over muffins.

Nutrition Facts : Calories 333, Fat 17.6, SaturatedFat 12, Cholesterol 66.3, Sodium 199.4, Carbohydrate 40.5, Fiber 1.2, Sugar 23.4, Protein 4

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