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!

What You Need for This Coconut Cream Muffins Recipe

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.

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.

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.

Print Recipe

Coconut Cream Muffins

Author: Ribana Hategan

Cooking Method: Baking

Cuisine: American

Courses: Breakfast, Desserts, Snacks

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

Servings

• 240 g / 8.5 oz. / 2 cups flour
• 3 teaspoons baking powder
• ¼ teaspoon salt
• 115 g / 4.1 oz. / 1 stick butter, softened at room temperature
• 100 g / 3.5 oz. / ½ cup sugar
• 2 eggs
• 150 ml / 5.1 oz. / ⅔ cup half-and-half
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
• 100 g / 3.5 oz. / 1 cup unsweetened shredded coconut

For the glaze:

• 65 g / 2.3 oz. / ½ cup powdered sugar
• 1-2 tablespoons milk

For topping:

• Toasted coconut flakes

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.

   

2. Sift the flour, salt, and baking powder into a bowl and set aside.

   

3. In another bowl, beat the softened butter with the sugar until creamy and fluffy.

   

4. Add the eggs and beat until well blended.

   

5. Add the half-and-half, vanilla, and almond extract, and stir until well combined.

   

6. Stir in the shredded coconut and mix well.

   

7. Add the flour mixture and mix until well incorporated.

   

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.

   

9. Let the muffins cool down completely on a wire rack before glazing.

   

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.

    

11. Dip the cooled muffins into the glaze or drizzle the glaze over the muffins and top them with toasted coconut flakes. Enjoy!

    

    

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.