Quick Coconut Muffins Recipes

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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

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

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

COCONUT MUFFINS



Coconut muffins image

Make and share this Coconut muffins recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 egg, beaten
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla essence
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup coconut, grated
1 1/2 cups all-purpose flour (maida)

Steps:

  • Beat egg in a bowl.
  • Add milk, oil and essence and blend all well together.
  • Stir in the dry ingredients.
  • Mix well.
  • Spoon into muffin pans.
  • Bake at 180C (356 F) for 25 minutes.
  • Remove from oven and allow to cool on a wire rack.
  • Serve.

Nutrition Facts : Calories 380, Fat 20.1, SaturatedFat 10.1, Cholesterol 33.9, Sodium 342.7, Carbohydrate 45.3, Fiber 3.2, Sugar 17.9, Protein 5.9

GLUTEN-FREE COCONUT MUFFINS



Gluten-Free Coconut Muffins image

You won't miss the gluten in these sweet and fluffy coconut muffins!

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  • Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
  • Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
  • Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 20 g, Cholesterol 62 mg, Fat 16.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 273.8 mg, Sugar 12 g

QUICK COCONUT MUFFINS



Quick Coconut Muffins image

I love anything coconut and put a cake mix with it and I see "EASY" written all over it!!

Provided by Kimi Gaines

Categories     Muffins

Time 35m

Number Of Ingredients 9

1 pkg yellow cake mix
1/2 c butter, softened
2/3 c water or coconut milk
3 eggs
1 can(s) 8-oz crushed pineapple, drained
1 c flaked coconut
1 c chopped pecans
1 tsp rum extract
1 tsp coconut extract

Steps:

  • 1. In a mixing bowl, beat the cake mix and butter. Add the remaining ingredients. Fill greased paper lined muffin cups half full. Bake at 350 for 20-25 minutes. Cool 5 minutes before removing from pan.

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