Light and fluffy, this muffin will turn you into a coconut lover!
Preheat oven to 325 degrees Fahrenheit. Line 24 muffin cups with paper liners.
Combine dry ingredients: Sift together flour, baking powder, baking soda and salt. Set aside.
Stir together cream and lemon juice and allow to bubble.
In a mixer bowl, cream butter and sugar for five minutes. Add eggs, one at a time, mixing between each addition. Add vanilla extract.
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.
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.
Mix cream cheese, butter, vanilla and confectioners’ sugar until well-combined.
Remove muffins from pan and spread frosting on each muffin.
Top with a generous sprinkle of flaked coconut.
For lower fat version, use whole milk; for parve, use coconut milk.