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Coconut Muffins

By: Sue Gronholz

"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."

Rate/Review | Read Reviews (32)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

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