Coconut Muffins

15 minutes to assemble
25 minutes to bake
Total time: 40 minutes

Makes 10 muffins

15 minutes to assemble
25 minutes to bake
Total time: 40 minutes

Makes 10 muffins

A Taste of Thai Coconut Milk adds extra flavor to these delicious coconut muffins.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened coconut flakes, divided
4 tablespoons butter, room temperature
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup Coconut Milk*
*Store unused Coconut Milk in an airtight container in refrigerator up to 10 days.

Preheat oven to 350°F. Butter and flour a 12 cup muffin pan or line with paper baking cups.
Sift flour, baking powder and salt into medium sized bowl. Mix in 1/2 cup of coconut flakes and set aside.
In another bowl, with an electric mixer on medium-high speed, beat butter and sugar until smooth.
Add eggs one at a time, beating well after each addition, until light and fluffy.
Mix in vanilla and coconut extracts.
Add flour mixture, alternately with Coconut Milk, ending with flour. Beat until just incorporated. Do not over mix or muffins will be tough.
Fill muffin tins 2/3 full and sprinkle with remaining 1/2 cup of coconut flakes.
Bake 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool muffins in pan on wire rack for 5 minutes. Transfer muffins to wire rack and cool completely.

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