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Recipe by The Peppermill

Coconut Muffins

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Dairy Dairy
Easy Easy
24 Servings
Allergens

Light and fluffy, this muffin will turn you into a coconut lover!

Ingredients

Muffins

  • 2 cups sugar

  • 5 eggs

  • 1 and 1/2 teaspoons Gefen Vanilla Extract

  • 1 cup sweetened flaked coconut (available at The Peppermill)

Frosting

  • 8 ounces cream cheese, room temperature

  • 1 stick butter, room temperature

  • 1 teaspoon Gefen Vanilla

Directions

Prepare the Muffins

1.

Preheat oven to 325 degrees Fahrenheit. 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 five 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 30 to 35 minutes or until lightly-browned. Remove from oven and cool completely on wire rack.

Prepare Frosting

1.

Mix cream cheese, butter, vanilla and confectioners’ sugar until well-combined.

2.

Remove muffins from pan and spread frosting on each muffin.

3.

Top with a generous sprinkle of flaked coconut.

Notes:

For lower fat version, use whole milk; for parve, use coconut milk.
Coconut Muffins

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