Coconut Muffins

The Peppermill Recipe By
  • Cooking and Prep: 1 h
  • Serves: 24
  • Contains:

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

Ingredients (15)

Muffins

Frosting

Start Cooking

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.

Note:

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

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