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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 muffins

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

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.
Nutrition Facts
1 each: 332 calories, 14g fat (5g saturated fat), 33mg cholesterol, 346mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 5g protein.

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