Coconut Cream Muffins

Coconut Cream Muffins

(12 servings)    Printable Version
  • 1 and 3/4 cup flour
  • 1 cup coconut cream
  • 1 cup shredded coconut
  • 3/4 cup chopped pineapple
  • 1/2 cup sugar
  • 2 large eggs - beaten
  • 3 Tablespoons butter - melted
  • 1 Tablespoon dark rum
  • 2 teaspoons baking powder
  • 2 drops vanilla extract
Makes a dozen medium-sized muffins.

Preheat oven to 400 degrees.

Prepare muffin pan with papers or cooking spray.

In a large mixing bowl, sift together flour, sugar and baking powder.

In a seperate bowl, combine all remaining ingredients EXCEPT shredded coconut and mix well.

Add wet ingredients to dry ingedients and mix until well combined. Try not to overmix. Mix in 2/3 of the shedded coconut.

Spoon batter into muffin cups, filling each cup about 3/4 full. Sprinkle remaining shredded coconut evenly on top of the muffins.

Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out dry.

Golden brown coconut on top make these muffins extra special.

Mr Breakfast would like to thank MellonHead for this recipe.

Comments About This Recipe
What do you think of Coconut Cream Muffins?
Overall Average Rating = 3 (out of 5)
Based on 1 vote.

From Triples Mommy
Rating (out of 5):  

They were okay the first time. I doubled the recipe and added 1/4 cup more sugar to the batter and they came out perfect.

Comment submitted: 10/14/2006 (#496)

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