Coconut Cream Muffins

Muffins are a classic breakfast food but can also be a great snack or dessert. These coconut cream muffins, featuring a tender crumb and rich flavor, are delicious and easy to make. If you’re a fan of the tropical coconutty flavors, these muffins will quickly become your new favorite!
Coconut Cream Muffins pinit

About This Coconut Cream Muffins Recipe

The taste of toasted coconut in a light and fluffy muffin is quite unparalleled. It’s the perfect way to start your day or enjoy a quick snack. Whether you’re looking for a tropical escape or just a delicious treat, these coconut cream muffins will take you to paradise in a bite.

Made with shredded coconut, flour, butter, sugar, eggs, vanilla, almond extract, and half-and-half, these muffins are packed with flavor. The butter gives them a rich and creamy texture, while the half-and-half helps to keep them moist.

The muffins get their soft and fluffy texture from the coconut shreds in the batter, and the crisp pieces of coconut on top add a lovely toasted coconut crunch. They’re light and fluffy, with just enough sweetness without overwhelming the tropical flavors from the toasted coconut flakes.

And they could not be easier to make! Simply combine all of the ingredients, mix well, and bake for about 20 to 30 minutes. The hardest part is waiting for them to cool before you can dip them in the glaze and devour them! These muffins are so good that I can’t resist eating just one… or two… or three!

If you’re a coconut fan like me and you’re looking for a delicious and easy coconut cream muffin recipe, I highly recommend this one!

Coconut Cream Muffins

What You Need for This Coconut Cream Muffins Recipe

Coconut Cream Muffins Recipe Ingredients

Ingredient Notes

  • Flour: I have used plain/all-purpose flour.
  • Baking Powder: It is a leavening agent that helps the batter rise and create fluffy muffins.
  • Butter: I like using unsalted butter so that I can control the salt quantity.
  • Sugar: I have used white granulated sugar.
  • Eggs: Make sure the eggs are at room temperature.
  • Half-and-half: It is a mixture of half whole milk and half cream. I like to use it in this recipe because it is richer than milk but not quite as thick as cream.
  • Vanilla Extract: It helps to enhance all the flavors.
  • Almond Extract: It gives a lovely sweet flavor to the batter.
  • Shredded Coconut: It gives the muffins a soft and fluffy texture.
  • Coconut Flakes: The toasted coconut flakes add a touch of sweetness and a hint of tropical flavor along with a satisfying crunch.
  • Glaze: To make an easy glaze, I used powdered sugar and a little milk.

Coconut Cream Muffins

Ingredient Substitutions

  • Flour: I have used plain flour, but you can also use coconut or cake flour or other types of flour if you wish.
  • Butter: I prefer using unsalted butter, but you may also salted butter. Make sure you don’t add any additional salt.
  • Half-and-Half: If you don’t have half-and-half, you can just mix whole milk and cream.
  • Shredded Coconut: I like to use unsweetened desiccated coconut, but you can also use the sweetened version.

Coconut Cream Muffins

FAQs

How can I store these coconut cream muffins?

If you’ve got any leftover muffins, store them in an airtight container in the fridge for 2 to 3 days. Before serving, simply microwave for a few seconds. You can even freeze them for up to 3 months.

Coconut Cream Muffins

Coconut Cream Muffins

Difficulty: Beginner Prep Time 10 min Cook Time 30 min Total Time 40 mins

Description

Easy to make and incredibly flavorful, these coconut cream muffins offer an incredible coconutty flavor combined with the perfect finishing touch of creamy glaze!

Yield: 12 muffins

Ingredients

For the glaze:

For topping:

How To Make Coconut Cream Muffins Step By Step

  1. Preheat the oven to 180℃ (350℉) and use paper liners to line a muffin tray.

    Coconut Cream Muffins Recipe Step 1
  2. Sift the flour, salt, and baking powder into a bowl and set aside.

    Coconut Cream Muffins Recipe Step 2
  3. In another bowl, beat the softened butter with the sugar until creamy and fluffy.

    Coconut Cream Muffins Recipe Step 3
  4. Add the eggs and beat until well blended.

    Coconut Cream Muffins Recipe Step 4
  5. Add the half-and-half, vanilla, and almond extract, and stir until well combined.

    Coconut Cream Muffins Recipe Step 5
  6. Stir in the shredded coconut and mix well.

    Coconut Cream Muffins Recipe Step 6
  7. Add the flour mixture and mix until well incorporated.

    Coconut Cream Muffins Recipe Step 7
  8. Pour the batter into the prepared muffin tray, filling the liners ¾ full, and bake for 20 to 30 minutes, or until a toothpick comes out dry and clean with only a few crumbs clinging to it.

    Coconut Cream Muffins Recipe Step 8
  9. Let the muffins cool down completely on a wire rack before glazing.

    Coconut Cream Muffins Recipe Step 9
  10. While the muffins are cooling down, prepare the glaze by mixing the powdered sugar with the milk until you get a thick, smooth paste.

    Coconut Cream Muffins Recipe Step 10
  11. Dip the cooled muffins into the glaze or drizzle the glaze over the muffins and top them with toasted coconut flakes. Enjoy!

    Coconut Cream Muffins Recipe Step 11-1

    Coconut Cream Muffins Recipe Step 11-2

Note

  • I recommend removing the muffins from the oven and leaving them in the baking tray for 5 to 10 minutes before taking them out from the pan. As they retract a little bit from the sides of the pan while cooling down, it will be easier to remove them without tearing them apart.
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