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Coconut Muffins

Andre Prost Coconut Milk adds extra flavor to these delicious coconut muffins.
15 minutes to assemble
25 minutes to bake
Total time: 40 minutes
Makes 10 muffins
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sweetened coconut flakes, divided
4 tablespoons butter or margarine, room temperature
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup Andre Prost Coconut Milk* (found in the baking section)
*Store unused Coconut Milk in an airtight container in refrigerator up to 10 days or in freezer for 3 months.
Step 1
Preheat oven to 350°F. Butter and flour a 12 cup muffin pan or line with paper baking cups.
Step 2
Sift flour, baking powder and salt into medium sized bowl. Mix in 1/2 cup of coconut flakes and set aside.
Step 3
In another bowl, with an electric mixer on medium-high speed, beat butter and sugar until smooth.
Step 4
Add eggs one at a time, beating well after each addition, until light and fluffy.
Step 5
Mix in vanilla and coconut extracts.
Step 6
Add flour mixture, alternately with Coconut Milk, ending with flour. Beat until just incorporated. Do not over mix or muffins will be tough.
Step 7
Fill muffin tins 2/3 full and sprinkle with remaining 1/2 cup coconut flakes.
Step 8
Bake 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Step 9
Cool muffins in pan on wire rack for 5 minutes. Transfer muffins to wire rack and cool completely.