Vanilla And Coconut Muffins Recipes

COCONUT CUPCAKES

Coconut Cupcakes image

Provided by Ina Garten

Categories dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

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.

VANILLA AND COCONUT MUFFINS

Vanilla and Coconut Muffins image

Make and share this Vanilla and Coconut Muffins recipe from Food.com.

Provided by Kitchen__Princess

Categories Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup flour
1 cup coconut
1 3/4 teaspoons baking powder
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
1 egg
1/2 teaspoon vanilla essence
coconut, for sprinkling
2 cups icing sugar
1 teaspoon vanilla essence
1 tablespoon butter
milk, to mix

Steps:

In large bowl mix together flour, coconut, baking powder and brown sugar.
In separate bowl mix together butter, milk, egg and vanilla.
Make well in centre of dry ingredients and add milk mixture.
Stir to just combine.
Spoon batter into prepared muffin pans and bake at 190 C for 10-15 minutes.
Top with vanilla icing and sprinkle with coconut.
To make icing mix ingredients together.

Nutrition Facts : Calories 210.9, Fat 9.3, SaturatedFat 6.9, Cholesterol 29.2, Sodium 94.1, Carbohydrate 30.3, Fiber 1.4, Sugar 20.2, Protein 2.5

SIMPLE VANILLA MUFFINS

Simple Vanilla Muffins image

I got this recipe from a friend. It is easy to change to make any flavor you like. And they're yummy! I love to top them with chopped nuts and sugar, or a streusel topping. Try mixing in some fresh fruit, or whatever you are hungry for. Change the flavoring if you want too-- maybe almond. One of my personal favorites is blueberry with streusel topping. Mmmm!

Provided by Homecookgirl

Categories Quick Breads

Time 17m

Yield 1 dozen, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 egg
1 cup milk
1/3 cup oil
1 tablespoon vanilla (decrease if adding fruit)
1 tablespoon baking powder, scant
1/2 teaspoon salt
1/3 cup sugar
2 cups flour

Steps:

Preheat oven to 400.
Beat egg.
Add oil, vanilla and milk, mix.
Mix dry ingredients together, add to the wet mix.
Grease muffin tin, fill cups 3/4 full.
Bake 12-15 minutes, or until golden brown.

Nutrition Facts : Calories 173.6, Fat 7.4, SaturatedFat 1.4, Cholesterol 20.5, Sodium 204, Carbohydrate 22.8, Fiber 0.6, Sugar 5.8, Protein 3.3

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