Best 6 Vanilla And Coconut Muffins Recipes
Prepare to indulge in a delightful culinary journey as we delve into the world of vanilla and coconut muffins. Imagine the tantalizing aroma of sweet vanilla and toasted coconut filling your kitchen as you embark on creating these delectable treats. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with everything you need to know to craft perfect vanilla and coconut muffins that will impress family, friends, and even the most discerning taste buds. Get ready to explore the secrets behind achieving a moist, fluffy crumb, a crispy golden crust, and a flavor combination that will transport you to a tropical paradise.
Check out the recipes below so you can choose the best recipe for yourself!
VANILLA AND COCONUT MUFFINS
Make and share this Vanilla and Coconut Muffins recipe from Food.com.
Provided by Kitchen__Princess
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- In large bowl mix together flour, coconut, baking powder and brown sugar.
- In separate bowl mix together butter, milk, egg and vanilla.
- Make well in centre of dry ingredients and add milk mixture.
- Stir to just combine.
- Spoon batter into prepared muffin pans and bake at 190 C for 10-15 minutes.
- Top with vanilla icing and sprinkle with coconut.
- To make icing mix ingredients together.
Nutrition Facts : Calories 210.9, Fat 9.3, SaturatedFat 6.9, Cholesterol 29.2, Sodium 94.1, Carbohydrate 30.3, Fiber 1.4, Sugar 20.2, Protein 2.5
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.
Provided by Taste of Home
Time 30m
Yield 8 muffins.
Number Of Ingredients 14
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.
COCONUT MUFFINS
A very simple muffin recipe. Try them with your favorite hot beverage for an early morning treat. Quick note: if using sweetened coconut, eliminate the honey.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 7
Steps:
- In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.
- In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.
- Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 10.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 39.8 mg, Sugar 3.4 g
VANILLA COCONUT FLOUR CUPCAKES
These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
- Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
- In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
- Evenly divide the batter among the 10 liners, filling each 3/4 full.
- Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
- Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
- Frost the cupcakes with your favorite frosting.
Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g
COCONUT MUFFINS
Here's a recipe for some tasty muffins I got from the Thai Kitchen line of products - easy to make and fairly rich, with a zing from the orange peel.
Provided by ChrisMc
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Combine flour, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
- In another bowl, blend the coconut milk, eggs, butter, and vanilla.
- Pour the egg mixture into the dry ingredients and blend well.
- Divide batter into 12 muffin cups and bake for 15 minutes at 400 degrees.
Nutrition Facts : Calories 209.9, Fat 10.6, SaturatedFat 5.4, Cholesterol 45.4, Sodium 225.3, Carbohydrate 25.3, Fiber 1.5, Sugar 12.1, Protein 4.2
TOASTED COCONUT MUFFINS
Provided by Joan Nugent
Categories Breakfast Brunch Bake Valentine's Day Kid-Friendly Coconut Fall Bon Appétit New Mexico Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 dozen muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
- Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
- *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.
Tips:
- Use room temperature ingredients. This will help the muffins rise evenly and bake more consistently.
- Don't overmix the batter. Overmixing can result in tough muffins.
- Fill the muffin cups about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can result in dry muffins.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the muffins from breaking.
Conclusion:
These vanilla and coconut muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, fluffy texture and sweet, tropical flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and tasty snack or breakfast option, give these vanilla and coconut muffins a try!
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