I first made these for my son’s upsherin a few years ago, and they were a hit. I loved how they looked even before I knew how they tasted. If you love coconut, it’s an amazing muffin (and I recognize that not everyone loves coconut). I’ve been giving out this recipe every Shavuos ever since.
Coconut Muffins
Recipe By Kiki Fisher
- Cook & Prep: 50 m
- Serving: 15
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Contains:
Ingredients (15)
Muffins
Frosting
Start Cooking
Prepare Muffins
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Preheat oven to 325 degrees Fahrenheit and grease 18 muffin cups very well.
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In the bowl of an electric mixer, cream the butter and sugar in the mixer until light and fluffy.
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On low speed, add eggs, one at a time.
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Add vanilla extract and lemon juice, and mix well.
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Slowly add in flour, baking powder and baking soda until combined.
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Slowly add heavy cream.
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Fold in coconut flakes.
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Fill muffin cups with batter about three quarters of the way full, and bake for 30 to 35 minutes, until slightly browned. Let cool completely before frosting.
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Prepare the frosting. In the bowl of an electric mixer, mix all ingredients until smooth.
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Frost muffins and top with coconut flakes.
Credits
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
