coconut cream muffins
(1 RATING)
I made these on Sunday and they are yummy! Straight from the oven warm, oh my gosh! I'm going to try adding chopped almonds next time.
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prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup half-and-half
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 - eggs
- 1 3/4 cups flaked coconut
How To Make coconut cream muffins
-
Step 1Blend flour, baking powder and salt in a small bowl and set aside. Stir extracts into half-and-half
-
Step 2Beat butter in large bowl with an electric mixer on high speed for one minute. Gradually add sugar and beat until fluffy. On medium speed, beat in eggs one at a time until blended. Reduce speed to low and alternately beat in flour and half-and-half mixture, beginning and ending with the flour. Stir in coconut. Fill greased or paper lined muffin tins 2/3 full and bake a 350 degrees for 18 to 20 minutes. Makes one dozen.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Muffins
Tag:
#Quick & Easy
Method:
Bake
Culture:
American
Ingredient:
Flour
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