Coconut Cream Muffins

Coconut Cream Muffins Recipe

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Vonna Pauls


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.


★★★★★ 1 vote



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  • 1 1/4 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 2/3 c
  • 1 1/2 tsp
  • 1/4 tsp
    almond extract
  • 1/2 c
    butter, softened
  • 3/4 c
  • 2
  • 1 3/4 c
    flaked coconut

How to Make Coconut Cream Muffins


  1. Blend flour, baking powder and salt in a small bowl and set aside. Stir extracts into half-and-half
  2. Beat 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.

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About Coconut Cream Muffins

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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