Captain Jacks Coconut Muffins Recipes

CAPTAIN JACK'S COCONUT MUFFINS

Captain Jack's Coconut Muffins image

A coconut muffin that any self-respecting pirate would be proud of ..and we found out what happened with the rum! Yum :P Savor these adult muffins with a cup of strong dark rummed coffee with cream for a double treasure. Enjoy!

Provided by chris elizondo @Chelipepper

Number Of Ingredients 13

Ingredients

3 cup(s) all purpose flour
4 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large eggs, room temperature
1 cup(s) granulated sugar
1/4 cup(s) brown sugar
1 cup(s) milk, room temperature
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
3 teaspoon(s) coconut extract
3 tablespoon(s) meyers rum (or regular rum , if you prefer nonspiced)
3/4 cup(s) shredded coconut
- coarse sugar for sprinkling or some coconut for sprinkling to the top

Steps:

While preheating oven to 425 degrees, spray a muffin tin with cooking spray.
In a large bowl, gently mix together flour, baking powder and salt. Mix until all dry ingredients are combined.
In a medium bowl, whisk together eggs and sugars. Mix in milk, oil, rum and extracts.
Fold wet ingredients into dry ingredients, adding coconut in last. Mix only to incorporate, being careful not to overmix (which will result in dry, tough muffins.)
Pour batter into prepared muffin tins, filling to just under the top edge of the tin. Sprinkle with coarse sugar and/or coconut. Bake at 425 for 5 mins and then reduce to 375 and bake for an additional 25-30 mins (you may need to bake a bit longer for jumbo muffin tins) til golden brown. Allow to cool for 10 mins, then de-tin and continue to cool or eat and enjoy :)

COCONUT MUFFINS

Coconut Muffins image

In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup canola oil
1/2 teaspoon coconut extract
1/4 cup sweetened shredded coconut
TOPPING:
1/4 cup sugar
1/4 cup sweetened shredded coconut
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT MUFFINS

Coconut Muffins image

Here's a recipe for some tasty muffins I got from the Thai Kitchen line of products - easy to make and fairly rich, with a zing from the orange peel.

Provided by ChrisMc

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
1 cup sweetened flaked coconut
1/2 cup sugar
1/2 cup chopped almonds
1 1/2 teaspoons baking powder
3/4 teaspoon minced orange rind
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup light coconut milk
2 large eggs
1/4 cup butter, melted
1 teaspoon vanilla extract

Steps:

Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
In another bowl, blend the coconut milk, eggs, butter, and vanilla.
Pour the egg mixture into the dry ingredients and blend well.
Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.

Nutrition Facts : Calories 209.9, Fat 10.6, SaturatedFat 5.4, Cholesterol 45.4, Sodium 225.3, Carbohydrate 25.3, Fiber 1.5, Sugar 12.1, Protein 4.2

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