Coconut Muffins

I decided recently that we need to use up some of the stuff in the cabinets, and this weekend happened upon a half-used bag of sweetened coconut I bought to make Coconut Macaroons  a couple months ago.  Coconut keeps forever, but I wanted to get rid of it and had bookmarked a recipe for Coconut Bread a while back so we decided to give it a go.  Muffins tend to go faster than bread around here, so I scooped the batter into muffin liners instead of a loaf pan.

I followed the recipe pretty closely with a few changes: instead of 1 c. milk I used 3/4 c. milk and 1/4 c. coconut rum, I used a full cup of coconut instead of 3/4 c. and I sprinkled more coconut on the top of the muffins before popping them in the oven.


  • 1/4 c. butter, softened
  • 1 c. sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 c. flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. milk
  • 1/4 c. coconut rum
  • 1 c. shredded coconut
  • additional coconut and sugar to top

Preheat oven to 350 degrees.  Cream butter, sugar, egg and extracts.  In separate bowl combine flour, salt and baking powder.  Alternate adding flour mixture and milk until combined.  Add rum and coconut and mix through.

Spoon into muffin papers, sprinkle with coconut and sugar and bake for about 25 minutes or until toothpick comes out clean.

Makes about 16 muffins.


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