Coffee Coconut Muffins Recipes

COFFEE COCONUT MUFFINS

Coffee Coconut Muffins image

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

Provided by Outta Here

Categories Quick Breads

Time 1h

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
2 eggs
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup brewed coffee, strong
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup walnuts, chopped
3/4 cup unsweetened dried shredded coconut
1/4 teaspoon almond extract

Steps:

Preheat oven to 375°F.
Grease and flour 12 muffin cups, or use paper liners.
In a large bowl, using electric mixer, cream the butter, sugar and brown sugar until very light and fluffy. Beat in the eggs one at a time.
Sift the flour, baking powder and salt into a small bowl.
Combine the coffee, milk, vanilla and almond extract in a small bowl.
Alternately blend the coffee mixture and the flour mixture into the butter mixture.
Stir in the nuts and coconut.
Divide the batter among the 12 muffin cups.
Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
Cool 5 minutes on rack and remove from muffin tins and cool.

Nutrition Facts : Calories 287.5, Fat 15.5, SaturatedFat 8.7, Cholesterol 52.3, Sodium 160.8, Carbohydrate 33.9, Fiber 1.7, Sugar 17.9, Protein 4.4

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.

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