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Coconut Muffins

Coconut Muffins
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.
8 ServingsPrep/Total Time: 30 min.

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 flaked coconut
  • TOPPING:
  • 1/4 cup sugar
  • 1/4 cup flaked coconut
  • 1 tablespoon butter, softened
  • 1/2 teaspoon ground cinnamon

Directions

  • 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. Yield: 8 muffins.
© Taste of Home 2012

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Coconut Muffins (continued)

Nutrition Facts: 1 serving (1 each) equals 332 calories, 14 g fat (5 g saturated fat), 33 mg cholesterol, 346 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2012